• Viennoiseries hands-on class by Johan Martin

    21-23 Nov, 2019

As the «Future Talent for the French Pastry»,Chef  Christophe Michalak has admired Johan Martin’s remarkable works ‐ he is originally from Nancy–Lorraine region in France and has started his carrier in Paris region at Maison Debieux, later he has worked alongside Chef Stéphane Glacier, MOF Patissier as a pastry consultant.

In 2006, at the pastry world cup in Phoenix, he served as an assistant for the French team, Chef Franck Michel, MOF Patissier, Chef Franck Kestener MOF Chocolatier, Chef Bruno Montcoudiol MOF Patissier, who won this championship.  In 2012, his first pastry book, “Top Dessert” will be published for general public fascinated by pastry.  

Since 2009, he provides all ranges of French pastry courses for professionals at Bellouet Conseil School in Paris owned and leader by Chef Jean Michel PERRUCHON, MOF Patissier. He shares his experiences and “savoir‐ faire” while traveling throughout France also all over the world, such as European counties, Japan, Kuwait, Israel, Singapore, Colombia, Russia, Australia and USA etc.  He was the vice champion of Artistic Sugar Competition in Lyon in 2007 and won the silver medal during the selection French team, Sugar show piece and Entremets category going to the pastry world cup in Lyon in 2013.



Brioche Pralines Roses:-
• Brioche dough
• Red craquelin
• Raspberry cream
• Pralines roses

XXXL Chocolate Croissant :-
Croissant dough
• Chocolate croissant dough
• Haiti chocolate ganache
• Twister Bread:
• White Pain de Mie
• Charcoal Pain de Mie

Chocolate Brioche facon Tarte Chocolat:-
Chocolate sablé
• Chocolate cream
• Chocolate brioche
• Chocolate craquelin
• Mirror glazing

Danish exotic:-
Danish dough
• Exotic Pastry Cream
• Sirop

Tropezienne brioche:-
Orange blossom water brioche
• Orange blossom sirop
• Light vanilla cream
• Pearl sugar

Bostock :-
• lmond frangipanne
• Sirop
• Sliced almonds

Caramel Brioche feuillettée cube:-
• Brioche feuillettée
• Salted soft caramel
• Roasted hazelnut

Toupie Chocolate croissant:-
• Croissant dough
• Chocolate croissant dough
• Chocolate stick

Raspberry flower 2.0 :-
• Bi color raspberry croissant
• Raspberry gellan
• Raspberry compote

Cassis flower 2.0 :-
• Bread milk
• Cassis bread milk
• Cassis gellan

Chocolate croissant:-
• Croissant dough
• Chocolate sticks

Classic Pain au Chocolat :-
• Croissant dough
• Chocolate stick


Registration Details :

  • All classes are held from 9.00am to 5.00pm SGT
  • Daily lunch provided for full day classes only. Halal or vegetarian meals are available upon request 
  • The Chocolate Academy Center in Singapore is not a Halal certified kitchen
  • Only online payment is accepted and no refunds will be issued
  • Once payment is successful, changing of classes is not allowed
  • The Chocolate Academy Center Singapore reserves the right to cancel or reschedule a class due to unforeseen circumstances and only in this exception, refunds will be issued
  • Product images shown are for illustration purpose only.


Date 21-23 Nov, 2019
Teacher Johan Martin
Price 1100 SGD
Language English
Location Singapore
Status Full

Johan Martin

Guest teacher

Pastry Instructor, Bellouet Conseil School in Paris

• Began at Maison Debieux alongside Chef Stéphane Glacier, MOF Pâtissier
• 2009-present, teaches French pastry courses for professionals at Bellouet Conseil School in Paris directed by Chef Jean Michel Perruchon, MOF Pâtissier
• 2007, Pastry World Cup in Phoenix – assistant to winning French team: Chef Franck Michel, MOF Pâtissier, Chef Franck Kestener MOF Chocolatier, Cherf Bruno Montcoudiol MOF
• 2007, Artistic Sugar Competition in Lyon, France – Vice Champion
• 2013, Pastry World Cup in Lyon, France – Silver Medal of the selection French team
Of Note
Enjoys traveling all over the world, from Japan to Kuwait, Colombia to Egypt, sharing his experiences and “savoir- faire”.


Level 3


You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.

A highly specialised course designed for participants with a high level of chocolate skills.


CHOCOLATE ACADEMY™ center Singapore

The CHOCOLATE ACADEMY™ SINGAPORE is an initiative by leading Gourmet brands Cacao Barry®, Callebaut® and Carma®, aimed at artisans and professionals who want to improve their working skills in chocolate and learn new trends, techniques and recipes.

26 Senoko South Road, Singapore 758091