Lessons in poured, pulled and blown sugar

We teach poured, pulled and blown sugar as well as isomalt classes

Learn to work with hot sugar and isomalt to create spectacular cake toppers and center pieces for your dessert table. We offer classes for beginners using poured, pulled and blown sugar as well as a sweet medium called isomalt that holds up well in humid environments.

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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.