Learn pastry from the best
Lamination, choux, entremets, chocolate and sugar work, filmed start to finish and taught by chefs who run starred pastry sections. Learn at your own pace.
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Understand the technique behind every step
Perfect butter temperature, fold count, hydration, freezing and more for consistent pastry every time.
Croissant & lamination
Entremets
Choux, sugar & frozen
Mousse
Chocolate & tempering
Sugar & caramel
Tarts & custards
Frozen desserts
11 masterclasses
Laminated dough, choux, entremets, tarts, chocolate work, sugar work and frozen desserts. Filmed start to finish, with recipe sheets and quantities, taught by the chef who runs the section.
5,330 recipes & techniques
Explained step by step, with new content added every week. So that you are always up to date with the latest pastry trends.
Discover Pastry at your own pace
Pastry classes online, from basics to advanced
Filmed start to finish, with recipe steps and quantities. Lamination, entremets, choux, chocolate and sugar, taught by professional pastry chefs.
Explore pastry recipes & techniques
Classes are just the start. Professional pastry recipes from the world's leading chefs, added every week.
Tarts & Tartelettes
Entremets
Choux & Éclairs
Macarons
Chocolate
Croissants & Viennoiserie
French Classics
Ganaches
Ice Cream
Covered topics
Lamination
The butter and dough layering behind croissant and puff. Layers stay separate because the butter never melts into the dough, so fold count, dough temperature and resting time decide the crumb. Covered across three classes.
Entremet
A layered mousse cake built in a frame or mould, glazed and frozen before it is finished and cut. Full build in Jeffrey Tan's class.
Choux
The twice-cooked paste behind eclair, profiterole and Paris-Brest, cooked on the stove and then again in the oven.
Tempering
Taking chocolate through a set curve of temperatures so the cocoa butter crystallises evenly. It is what gives snap and shine. Full method in Rene Frank's class.
Croustillant
The crisp layer inside an entremet, usually praline and feuilletine, that keeps the texture from going soft all the way through.
Our top pastry chefs
The chefs teaching on Gronda run pastry sections in restaurants and patisseries around the world. Follow their profiles, or start with their class.
Jeffrey Tan
One of LA LISTE’s Pastry Talents of the Year 2026, Jeffrey brings a fresh voice to modern entremets from Penang and is one of Southeast Asia’s top pastry consultants.
René Frank
Chef/owner, CODA Dessert Dining
Twice named the world’s best pastry chef, René proved desserts can carry an entire tasting menu: CODA, his dessert-only restaurant in Berlin, holds two stars.
François Daubinet
Chef-creator, François Daubinet chez Coutume
Known as the architect of bold desserts, François led sweet creation at Taillevent and Fauchon and now brings his sculptural tarts to Coutume in Paris.
Ton Cortés
Master Baker/Owner, Suca’l - Forn de pa & panettone
Ton’s mastery of natural sourdough won him best traditional panettone at the 2024 Panettone World Cup in Milan, with a loaf he bakes at his shop in Barcelona.
Gregory Doyen
International pastry chef consultant, GD Sweet Concept
Gregory’s elegant, precise petit fours have made him one of pastry’s most sought-after teachers, with demos in 45 countries since training in Lyon.
Yohan Ferrant
A champion of slow fermentation and real grains, Yohan trains the next generation of bakers in Barcelona and has taken his method as far as Tokyo.
Kay Baumgardt
Chef Patissier, Hotel Weisses Kreuz
Gault&Millau’s Pastry Chef of the Year 2020 and one of the 50 best pâtissiers in German-speaking Europe, Kay builds desserts on natural sweetness in South Tyrol.
Fred Csibi-Levin
Educator, Cambridge School of Culinary Arts
A scientist turned pastry chef, Fred brings lab-level precision to his teaching at the Cambridge School of Culinary Arts near Boston and in workshops across the US.
Mario Bacherini
Pastry Chef/ Formateur, Ecole Valrhona USA
A chocolatier shaped by Christophe Michalak in Paris and former head of pastry at Nobu New York, Mario now passes on his craft at L’École Valrhona in Los Angeles.
Iván Vázquez
Chef, Iván Vázquez Glacier
Runner-up in Spain’s 2022 artisan gelato championship, Iván is an expert in advanced gelato formulation, teaching and consulting for gelato makers worldwide from Valencia.
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Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 50,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
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