Melissa Coppel Chocolate & Pastry School

Melissa Coppel founded this Las Vegas chocolate and confectionery school in 2016. She grew up in Cali, Colombia, studied pastry in Argentina and trained at The French Pastry School in Chicago in 2006. She later worked at Joel Robuchon at the Mansion, ran the pastry kitchen at L'Atelier de Joel Robuchon, and worked in the chocolate rooms at Caesars Palace and Bellagio.

Her style blends plated desserts with bonbons. Her molded pieces have thin, painted shells and flavors drawn from her own memories. The New York Times has named her assorted bonbons among the best boxed chocolates in the US. She still runs wholesale bonbon production alongside teaching, so students learn from a working chocolatier.

The school is for chocolate and pastry enthusiasts. The next course on the calendar is the March 2027 Chocolate Bootcamp, starting March 8, 2027. Google reviewers rate it 4.6 stars across 46 reviews.