Workshops, Team-building activities, Events
Culinary Team-Building Workshops for Companies – Haute-Savoie & Geneva
Our culinary workshops are designed as an active, structured, and meaningful team experience. We bake together, collaborate, taste, and reflect — naturally developing the soft skills that matter most to your teams.
The result — more than just a great dessert
✔ Reconnected teams and stronger bonds
✔ Shared emotions and real moments of collective pride
✔ A measurable impact on employee engagement and well-being
✔ No experience required — open to everyone
The venue — a one-of-a-kind setting
Based at The Art Gallery Verchaix, a unique artistic space in the French Alps, or delivered directly at your offices across Haute-Savoie and the Geneva area. Up to 25 participants.
Pastry Workshops for Individuals & Small Groups – Haute-Savoie & Geneva
A delicious, hands-on experience in a warm and intimate setting. Share a truly unique moment in a small group — and discover the quiet joy of creating something beautiful from scratch.
Gift vouchers available on request.
Gift vouchers
Bon Découverte
60 EUR
The perfect experience to explore pastry from a new perspective.
Offer a spot in a warm, small-group workshop — between 5 and 7 participants.
An immersive, creative and delicious moment to discover my signature style: modern pastry, lighter, healthier, and full of flavour.
* The present rates are effective as of 15 May 2026 and supersede any previous princing.
Bon Privilège
280 EUR
Private class, fully tailored to your preferred theme and techniques
A completely personalized, private workshop.
A made-to-measure session designed around your wishes: theme, technique, skill level…
Ideal as a premium gift, a moment for two, up to 5 for a deeply immersive culinary experience.
* The present rates are effective as of 15 May 2026 and supersede any previous princing.
We are proud to collaborate with exceptional clients and partners.
About me
My name is ANA DE LA FUENTE , a professional pastry chef, passionate about taste, transmission and shared experiences.
I create culinary experiences that connect people , places, and seasons . Through pastry making and knowledge sharing, I explore how gastronomy can become a space for creativity, well-being, and human connection where everyone discovers the pride of creating on their own and together.
Through the design and facilitation of culinary team building activities , immersive workshops and tailor-made experiences intended to strengthen cohesion, stimulate creativity or enhance their brand image, I combine my technical skills with my experience in project management, event coordination and professional training, acquired in the demanding sectors of luxury, automotive and gastronomy.
A former project manager in the automotive industry, I led multicultural teams in France and China. In 2018, I decided to launch an entrepreneurial project. Trained at Le Cordon Bleu and having worked in the kitchens of the Hôtel de Crillon and the Hôtel Lutetia , I combined my two worlds: the art of project management and culinary excellence . Today, I create meaningful and engaging experiences that revitalize collaborative work.
For me, pastry is more than a product: it's a link between people, a way to tell a story, to team up… and to create beautiful memories.
I have chosen to create courses that combine aesthetics , balance and meaning, working with quality, minimally processed ingredients, as close as possible to the seasons.
I aim to vary the textures, the flavors, reduce the sugar , lighten the fats — without ever sacrificing pleasure.
These workshops are spaces for exchange and enjoyment, where technical rigor is combined with team objectives: cohesion, communication and commitment.