Workshops, Team-buildings, Events
WORKSHOPS FOR COMPANIES:
Our workshops offer a meaningful and active pause. We bake together, collaborate, taste, and reflect.
THE RESULT? Reconnected teams, stronger bonds, shared emotions — and a real impact on employee engagement.
LOCATION: In a unique artistic setting – The Art Gallery Verchaix, perfect for team bonding and lasting memories! Or directly on-site at your company.
FOR SMALL GROUPS & INDIVIDUALS:
A delicious experience in a warm and intimate setting.
Share a unique moment in a small group and enjoy the joy of mindful baking together!
Bons cadeaux
Christmas 2025
Bon Découverte
50 EUR
The perfect experience to explore pastry from a new perspective.
Offer a spot in a warm, small-group workshop — between 4 and 7 participants.
An immersive, creative and delicious moment to discover my signature style: modern pastry, lighter, healthier, and full of flavour.
Bon Privilège
200 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, or an intimate and deeply immersive culinary experience.
We are proud to collaborate with outstanding clients and partners.
About me
My name is ANA DE LA FUENTE, a professional pastry chef passionate about flavour, storytelling, and shared experiences.
I support companies in the design and facilitation of culinary team-buildings, immersive workshops, and tailor-made experiences aimed at strengthening team cohesion, boosting creativity, or enhancing brand image.
Through these projects, I combine my technical culinary expertise with over 15 years of experience in project management, event coordination, and professional training, acquired in high-demand sectors such as luxury hospitality, automotive, and gastronomy.
A former project manager in the automotive industry, I led multicultural teams in France and China.
In 2018, I launched my entrepreneurial journey. Trained at Le Cordon Bleu Paris, I worked in the pastry brigades of Hotel de Crillon and Lutetia, where I brought together two worlds I love: project excellence and culinary artistry.
Today, I design meaningful and sensory-driven experiences that breathe new life into collective work.
For me, pastry is more than a product — it's a way to create bonds, tell stories, build trust, and make lasting memories.
I’ve chosen to offer workshops that combine aesthetic appeal, balance, and purpose, working with natural, seasonal ingredients, and favouring low-processed, mindful pastry-making.
I explore textures, play with aromas, reduce sugar, lighten fats — without ever compromising on pleasure.
These workshops are spaces of connection and delight, where technical precision meets team-building goals: cohesion, communication, and shared engagement.