Artisanal Bread and Crafted Doughs

Bakers Program in Artisanal Bread and Crafted Dough, an immersive and highly specialised 200-hour course.

Eight Weeks Associate Program

Associate Program in Baking Science, Pastry Arts & Entrepreneurship - an intensive course across 8 weeks.

Five Weeks Eggless Program

A completely eggless professional baking and pastry course, delivered via an immersive 5 weeks program.

Short-term Classes

Our popular hands-on courses, usually held on the weekends, perfect for beginners, home-bakers and pastry lovers.

Masterclasses

Lavonne Academy invites international pastry chefs to run specialised clinics teaching advanced skills and unique techniques and styles.

Four floors dedicated to the art and science of baking, which includes sprawling classrooms, professional kitchens and a charming cafe!

Lavonne Academy New Delhi is a haven for baking and pastry art, equipped with world-class facilities, and filled with professional educators, our students have access to nothing but the best. Click here to book a campus tour with us.

We’ve worked hard to create an encouraging, inspiring atmosphere for learning and skill improvement while at Lavonne, and the Alumni Association ensures even after the course our students have access to quality information and a growing network of professionals.

Get in touch with us if you need help with details or registration, we’d be happy to guide you through the process and into one of our incredible classes.

Academy:
Lavonne Academy of Baking Science & Pastry Arts
37, Ring Rd, Block P, Lajpat Nagar 4, New Delhi, Delhi 110024
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Cafe:
D-16, Upper Ground Floor, Shiniwas Puri, Block D, Defence Colony, New Delhi, Delhi 110024
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info@lavonne.in
+91-88000-18556

Office Hours: 9AM-6PM

Classical Pastries (1-day Workshop)

1-day workshop with Anosh Ranbhise

Master essential techniques for classical pastries, and develop a strong understanding of layering, texture, and balance, as well as the confidence to create these iconic desserts in any kitchen.

Tiramisu: Delicate savoiardi with rich, velvety sabayon.
Opera Cake: Light and flexible joconde sponge, with precise layers of almond sponge, ganache, buttercream, and glaze.
Baklava: Thin sheets of crisp & flaky phyllo dough, balanced with nuts and syrup.