New York, NY
Atelier Sucre
Pâtisserie Atelier Sucre
Sat, October 27, 2018 4:30PM to 7:00PM (Eastern)
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Tarte au citron
Mousse au chocolat
Fondant au chocolat

Simon Herfray began his education and immersion in the art of fine French pastry making in the Nantes area of France. After five years of classes, training and hands-on experience, he graduated with a Masters Degree in Pastry and Bakery.

Immediately after graduation, he left France to work in London and joined the culinary team at Aubaine, a renowned French Restaurant-Bakery in South Kensington, a hub of prestigious world-class restaurants, hotels and museums with a significant French cultural presence. Many celebrities living in the neighborhood can be seen here, eating a croissant! After one year in London, he headed to Australia where he lived and worked in Brisbane, and later on in Sydney, to polish and diversify his skills with new techniques.

An offer to join the acclaimed Blue Bird Restaurant in London brought him back to the UK. The Blue Bird Restaurant is a fabulous addition to the Kings Road restaurant scene, and also located in South Kensington. In 2009, he came across the pond, and entered New York City's pastry scene as the new Executive French Pastry Chef of Falai LLC. During this time, he had the chance to play a role in several unique events with Restaurant Benoît, Le Cirque, Peter Luger Steakhouse and even made bread for a party hosted by Martha Stewart! Then he moved on to Café M, a cozy pastry and coffee shop by the Empire State Building in Manhattan. Soon after, he crossed the bridge to Downtown Brooklyn and continued to create unique and delicious desserts at sister restaurants, Bacchus and La Défense Bakery and Bistro.

In January 2014, he launched his own culinary company focused on catering and teaching the fine art of French pastry making through classes and workshops. He is excited to share his talents and expertise in French pastry and dessert making with the New York City community through classes and menus for weddings and private/corporate events.


As a trained French pastry chef, Simon likes to concoct exquisite desserts with a unique blend of flavors and textures. Creating a new pastry is always a challenge, but the excitement of presenting it for the first time to food-lovers, family, and friends is the driving force. He is most passionate about sharing his knowledge and expertise with everyone he meets.

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