Thomas's baking blog

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

Filter - Radio

21Apr
Reducing Sugar in Professional Pastry: 10 Technical Tips That Really Work
Reducing sugar in professional pastry means intervening simultaneously on the structure, preservation, color and sensory…
- Experiences
07Apr
What no one teaches you in pastry school: how to formulate gluten-free, lactose-free, and sugar-free recipes for a coffee shop.
Gluten-free, lactose-free and sugar-free pastry encompasses all formulation techniques that substitute allergenic or glycemic ingredients…
- Experiences
- Receipes
24Mar
Egg Substitute in Baking: Adapt Your Professional Pastry
Eggs are disappearing from shelves, prices are soaring. For pastry professionals, it’s a direct warning:…
- Experiences
- Receipes
10Mar
What if alternative pastry became your strongest differentiator?
By a consultant expert in high-end pastry, chocolate, and confectionery, specializing in alternative formulations: vegan,…
- Experiences
- Receipes
24Feb
Tiramisu: Between Italian Tradition and Creative Twists
Well, clearly, tiramisu variations are starting to get a bit out of hand — almost…
- Experiences
12Feb
How to Optimize Your Pastry Offering in a Coffee Shop
The coffee shop market in France represents €2.8 billion, with annual growth of 12%. Pastry…
- Experiences
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

Reviews

5.0

based on 23 reviews.

Chef Thomas Albert gave me a tiramisu pastry class. He patiently and clearly explained each step. The atmosphere was pleasant and the result was delicious. I highly recommend this experience!

Naejisa 09/07/2026

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