Author Archives: Heather Longpre

About Heather Longpre

Chef Heather Longpré is a graduate of the French Pastry School of Kennedy-King College in Chicago, Ill. She studied sugar art with Nicholas Lodge, Mike McCarey, Scott Green, Sebastien Canonne M.O.F., Jacquy Pfeiffer, among other very accomplished Chef-Artists. She is also a Professional Chocolatier having graduated from Ecole Chocolat in Vancouver, Canada. Heather loves to use her skills as a sugar artist to create fun and fantastic cakes and edible art that showcase chocolate, gumpaste, pastillage, fondant, poured, pulled and blown sugar sculpture. In addition to being a chef, Heather teaches baking, chocolate making, sugar art and cake decorating classes.

Do you love to bake but struggle with decorating your cakes? We can help. We make dozens of different types of very realistic gumpaste (sugar) flowers that you can buy to finish off your creations. From David Austin roses, peonies, hydrangea, garden and tea roses, lillies, daisies, irises and protea to foliage, leaves and berries.

Not only do we sell pre-made sugar art but we also offer classes to teach you to make it. We’d love to show you how to make your very own beautiful flowers from scratch. Please contact us for details.

Have you been thinking about starting your own baking business from your home kitchen? We can help. Let us show you how to source professional-grade tools and equipment, as well as quality ingredients. We’ll even teach you to bake professionally and help you with pricing your confections.

Professional cake building classes and lessons

Learn to professionally “build” cakes. This is a mango moussse cake.

We are here to guide you through every step of the sweet journey.

Learn to make professional-grade cake fillings and frostings

Why settle for just one filling? Layer multiple fillings, with different textures, for delicious and interesting cakes and desserts.

Stacy M. posted this to her Facebook account:

Today was one for the memory books. Chef Heather was awesome. Alissa, Chloe and Elizabeth learned the definition of “armature” and how to make one out of Rice Krispy treats, how to measure ingredients in grams (that’s the way professional chefs do it) and make their own modeling chocolate from scratch and how to apply the modeling chocolate to their armature, how to use sugar art to create the cutest owls you will ever see. They said they are ready for the next class – – candy creations. I think I will be a student with them in the candy class.