01
Foundations of Pastry
Doughs, creams, custards, and the science behind each. Build the base every great dessert is made of.
Coming Soon
Master the Art of Pastry
direct from the chef.
Hands-on classes, signature recipes, and the techniques behind the showpieces — taught by Chef Sebastian Lahiru Mendis Weerasinghe. Limited seats. Sri Lanka first, online soon after.
Curriculum
What You'll Learn
Six progressive modules built around the same techniques that took the chef from Sri Lanka to Australia.
02
French Pâtisserie
Macaroons, éclairs, mille-feuille, and the laminated dough family. Crisp, exact, classical.
03
Chocolate Work
Tempering, moulding, ganache, and decorative chocolate. From bean to showpiece.
04
Sugar Artistry
Pulled, blown, and cast sugar techniques used in competition-grade showpieces.
05
Modern Entremets
Layered, glazed, mirrored desserts with restaurant-grade plating and finish.
06
Signature Cakes
From bridal centerpieces to celebration cakes — design, structure, and finish.
Who It's For
For the curious, the careful, and the soon-to-be obsessed.
- Home bakers ready to level up
- Culinary students and apprentices
- Café and restaurant pastry teams
- Anyone chasing the showpiece moment
Early Access
Be the first to know.
Drop your email and we'll send you class dates, syllabus, and pricing the moment they go live. No spam — just one launch announcement.
Common Questions
Quick answers
When do classes start?
We're finalizing the first cohort dates. Sign up above and you'll be the first to receive the schedule.
Where will they be held?
The first cohort will be in-person in Sri Lanka. Online classes will follow shortly after, with worldwide enrollment.
Do I need professional experience?
No. The Foundations module is built for beginners. Advanced modules assume you've completed earlier ones or have equivalent experience.
What's included?
Hands-on instruction, all ingredients and tools during class, take-home recipe books, and a certificate of completion.