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BIOGRAPHY

Desty Brami is the executive pastry chef of the Château de Ferrières, a school for gastronomic professions.
Desty has worked in the pastry shops of the greatest Parisian palaces, such as the Plaza Athénée or the George V, where he developed his sense of technical excellence.
What characterises the pastries he makes today is the combination of gourmandise and precision. He offers classic pastries which attest a great deal of precision and generosity.

Bruno Ciret is a pastry chef and teacher at the prestigious FERRANDI Paris hotel school. He has been teaching pastry for many years to adults in professional retraining.
Bruno is one of the authors of the brilliant FERRANDI Paris Pastry Book.
Bruno Ciret is passionate about pastry, but above all he loves teaching. He is patient, an excellent pedagogue and shows a great mastery of bakery techniques.

Desty and Bruno together offer highly educational master classes, full of technical tips worthy of the best gastronomic schools in France!

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