Pastry Blog: Techniques & Innovation

Thomas's baking blog

My thoughts, my discoveries, my experiences... Here, I share my passion for the world of baking.

All
Experiences
Receipes

29Dec
Functional fibers: the new “white gold” of modern baking
Functional fibers in pastry are non-digestible complex carbohydrates that play an active technological role beyond…
- Experiences
11Nov
Carob in healthy pastry : a sustainable alternative to cocoa
Carob is a natural alternative to cocoa from the Mediterranean basin, naturally sweet, free from…
- Experiences
08Oct
Sugar: between sweetness and domination — understanding the excesses of a legendary ingredient
Sugar in pastry plays four simultaneous roles: sweetness perception, structure and dry matter, water retention…
- Experiences
03Oct
Sustainable pastry: basics, nutrition, and trends
Sustainable pastry is an approach that integrates environmental, nutritional and ethical criteria into product design.…
- Experiences
21May
Matcha & Black Tea Crème Brûlée: A French-Japanese Fusion to Explore
An unexpected journey from Kyoto to Paris Imagine: I was in the heart of Gion,…
- Receipes
22Apr
How to make the perfect meringue: between proteins, air bubbles, and stabilization
Discover the technical secrets to making the perfect meringue, whether classic or vegan. Professional methods,…
- Experiences

Reviews

5.0

based on 22 reviews.

I just took an 8 week French pastry class at Ecole Ducasse and Chef Thomas Albert was my instructor for the whole period. He was consulting for the school. I highly recommend him as an instructor. He provided a lot of explanations to further our understanding of the ingredients and the role they played in the recipes. He always took the time to demonstrate the techniques annd was obviously very skilled himself. Our schedule was very heavy and he spent extra time to organize our time so we could complete all the recipes without sacrificing the learning of all. I learned a tremendous amount.

Sophie Hummer 27/12/2025

Thank you for being such a great teacher during these two months of pastry classes. I learned a lot of new things and really improved my skills. I appreciate your patience, support, and dedication.

Elīza Lauska 20/12/2025

Chef Thomas was one of the core tutors when I trained in pastry at Le Cordon Bleu in Bangkok. His knowledge, passion , techniques still resonate with me today and will say that along with one other Pastry Chef from LCB (F LG) they have been the base of my pastry journey to date and 2nd career. Thank you Chef Thomas. Commented Nov 2025.

Mohamed Dadabhoy 14/11/2025

🍰 Thank you to Pastry Chef Thomas Albert A huge thank you to Chef Thomas Albert for his professionalism, his teaching skills, and his passion for the science of pastry. Each recipe he teaches combines technical precision with a deep understanding of the chemistry of the ingredients, allowing for a perfect balance between textures, flavors, and emotions. Thanks to his attention to detail and his passion for sharing his knowledge, he inspires everyone to see pastry not only as an art, but also as a science of taste and balance. Bravo and thank you, Chef, for your high standards and your generosity!

Guillaume Garnier 08/11/2025

Thomas is an extraordinary man. Adaptability. Listening skills. Communication skills. Well done, boss!

stephan risso 30/10/2025

I called on Thomas to rebalance the restaurant's dessert menu and develop recipes that better suit special diets. I am very happy with the result. Frankly, I highly recommend him. Teaching skills, listening skills, creativity, everything is there... thanks again.

Alice G 23/10/2025

Thomas is a great teacher and loves to share his knowledge with others. It's a real pleasure to work with him in a joyful and good-natured atmosphere!

Claire Bayer 22/10/2025

Always excellent 🙏 The best ❤️

neige Bey 22/10/2025

Excellent trainer, passionate and a great teacher. I recommend him 100%.

Louis Wajcman 22/10/2025

I was fortunate to discover Thomas' talent, not only as an exceptional pastry chef—his cakes are simply divine!—but also as an outstanding consultant. Beyond his sweet expertise, he guided me with great finesse and insight in redefining my company's offering. Thanks to his keen eye and wise advice, I was able to better understand my added value and align my services with my vision. A valuable and inspiring encounter that I recommend without hesitation!

Léa Gally 01/02/2025

Thomas's baking blog

Functional fibers: the new “white gold” of modern baking

Carob in healthy pastry : a sustainable alternative to cocoa

Sugar: between sweetness and domination — understanding the excesses of a legendary ingredient

Sustainable pastry: basics, nutrition, and trends

Matcha & Black Tea Crème Brûlée: A French-Japanese Fusion to Explore

How to make the perfect meringue: between proteins, air bubbles, and stabilization

Thomas Albert