Aurélia Pfeiffer

Bakery and patisserie teacher

Talking to and sharing things with my colleagues and the students is the best bit

Your career in a few words: A former apprentice at the École de Boulangerie et de Pâtisserie de Paris, I am now a teacher here. I have been sharing my bakery and patisserie expertise and knowledge for seven years now.

Why did you choose to teach at the School? I learned what I know today at this School. I’m very happy to be a teacher here now.

Your expertise? I am attached to the idea of explaining why and how; i.e. clearly describing the physical and chemical reactions involved when we make the products. I am passionate about helping students learn and find fulfilment in their education.