Atelier Sucre

Atelier Sucré is a French pastry school run by Chef Simon Herfray. He trained in the Nantes area, earned a Masters Degree in Pastry and Bakery, and worked in kitchens in London, Australia and New York before starting his own company in 2014. Classes run in two commercial kitchens, one in Manhattan's East Village and one in Hoboken, New Jersey. The focus is classic French pastry like macarons, chocolate bonbons and croissants, plus American favorites and some savory cooking.

Simon teaches with a team of pastry chefs. Jennifer Carey graduated from the French Culinary Institute and competed on Food Network's Sweet Genius. Emily Macchia came from Ovenly and Sullivan Street Bakery. Cesar Sajulan is corporate pastry chef at Fig & Olive, and Roger Sitrin also teaches. Classes are hands-on and open to all levels, and the school supplies all the equipment and tools.

Private "create your own" workshops let you choose the dessert menu for birthdays, bridal showers and corporate groups. They hold up to 20 people in the East Village and 24 in Hoboken. Atelier Sucré has a 4.7 Google rating from 104 reviews.