Dear customers, dear customers,
 

First of all, I hope that you, your family and your loved ones are doing well.

 
From February 16, individual lessons resume, and group lessons are restricted to 5 people (one person per 10 m²), with strict compliance with barrier gestures.

 

I remind you that these procedures are already effective in restaurant kitchens and various catering establishments (in any case, they must be), they are just extended to amateur cooking workshops for the safety of all, and according to the procedures imposed by the government, to deal with this exceptional situation.

 

So here are thenew procedures for the smooth running of your course, for maximum security, in order to have a good time sharing (despite everything!).

These procedures are valid for both group lessons and individual lessons:

 

- postage duemask required for everyone (you will be asked to bring your own);

- postage duedisposable apron (provided by the workshop) OBLIGATORYfor everyone ;

-hand washing upon entering the laboratory (and regularly during the workshop), with aanti-bacterial product (provided by the workshop) ;

- Ahydroalcoholic gelwill be available at all times in the laboratory;

- a regulatory safety distance between tables will be imposed, and will therefore require that classes be limited to5 people maximum.

- please bring a small individual bottle of water if you need it.

 

I will continue to manage access to ovens, refrigerators, freezers and blast chillers myself.

Work tables, robots, cooking and refrigeration equipment, like all kitchen utensils, are always disinfected, already in "normal" times, before and after each lesson.

 

 

Information regarding postponed and upcoming courses:

 

• Group lessons:

People who have benefited from aNice presentbetween March 16 and May 15, 2020 (for group courses), or having had an end of validity date during the confinement period, exceptionally have an additional period to register for the course of their choice until 'as of December 31, 2020.

 

Concerning the courses which had to be canceled between March 16 and May 15 (government decision), an e-mail was sent to the people concerned, with the new dates of these same workshops. 

These courses are spread out between October 2020 and April/May 2021, in order to respect the seasonality of the products and a resumption of activity in good conditions.

The dates sent to you(see email sent on 05/11/2020) are fixed and cannot be postponed a second time. They cannot be refunded.

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As a reminder, vHere are the new dates for your courses:

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Easter Chocolate Workshops from 03/28 and 04/04/20 postponed to 11/14/20 from 2:30 p.m. to 6:30 p.m.

 

Bakery workshop from 03/29/20 postponed to 10/18/20 from 9 a.m. to 5 p.m. (full day).

 

Pastry workshop from 04/18/20 postponed to 09/20/20 from 2:30 p.m. to 6:30 p.m.

 

Framboisier workshop from 04/25/20 postponed to 04/17/21 from 2:30 p.m. to 6:30 p.m.

 

Pastry basics workshop from 04/26/20 postponed to 03/21/21 from 2 p.m. to 6 p.m.

 

Millefeuille workshop from 05/02/20 postponed to 01/23/21 from 2:30 p.m. to 6:30 p.m.

 

Macarons workshop from 05/03/20 postponed to 11/15/20 from 10 a.m. to 12 p.m.

 

Éclairs and summer fruit nuns workshop from 05/03/20 postponed to 05/16/21 from 2 p.m. to 5 p.m.

 

Saint Honoré Framboises workshop from 05/09/20 postponed to 05/02/21 from 2:30 p.m. to 5:30 p.m.

 

Raspberry Pistachio Opera Workshop from 05/10/20 postponed to 04/18/21 from 2 p.m. to 6 p.m.

 

 

These dates are final and you are automatically transferred to these dates.

Your place is therefore reserved, without any action on your part.

 

They respect the same schedules and take place on a Saturday or Sunday, as initially.

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• Individual private lesson:

The laboratory is large enough to respect the required social distancing, without any problem. Classes have therefore resumed with the dates you had initially chosen, from May 15, 2020.

 

I remain at your disposal on the websitewww.patisserieprivee.com, by emailcontact@patisserieprivee.com

 

Despite a context that is intended to be sensitive, I thank you for your understanding and your loyalty.

Let us remain united in the face of this exceptional situation which affects us all.

Take care of yourself and your loved ones.

 

I present to you, dear customers, my sincere greetings.

 

 

Anne Wilmet

Director of Patisserieprivee.com

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Download the COVID-19 recommendations: advice to limit the spread of the virus

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