Experiences & gift vouchers
Expérience - Découverte
starting from 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.
Expérience - Privilège
starting from 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.
Tailor-Made, Culinary Experience
A private gastronomic experience, created just for you
For a special occasion, a stay in a private chalet, or simply the desire to share a unique moment around food, we create fully personalised culinary experiences.
Two chefs, one shared passion for food:
From the market to the table, we design a menu and experience around your wishes. Discover local produce, learn culinary techniques, cook together, explore pastry and discover the art of the table, all at your own pace.
A private experience, created in your own chalet or home, in Haute-Savoie and Geneva area.
Each experience is tailor-made and available on request.
We are proud to collaborate with exceptional clients and partners.
About me
Culinary experiences to learn, create and connect.
I’m Ana de la Fuente, a pastry chef and culinary instructor, creating hands-on culinary experiences for companies, professionals and private clients across Haute-Savoie and Geneva.
My work takes different forms: corporate team-building and events, professional training and private pastry classes, as well as tailored projects for senior care settings.
My approach combines professional pastry techniques with practical, accessible teaching. The aim is simple: give people solid foundations, help them build confidence and create an environment where everyone can take part, learn and enjoy making something together.
Before moving into pastry, I spent over 15 years working in international project management and events. I later trained as a professional pastry chef and worked at leading Paris hotels including Hôtel de Crillon and Mandarin Oriental, Lutetia Paris. Today, I also teach at École Lenôtre.
This combination of backgrounds shapes the way I work today: bringing together technical expertise, teaching and the human side of shared culinary experiences.