The techniques to making delicious French pasties are no longer a secret for anyone who wants to learn. Atelier Sucre in Hoboken is a cooking studio that specializes in teaching guests how to make traditional French pastries. The spot is run by Chef Simon Herfray, head chef and owner.
Atelier Sucre is where budding bakers can master the art of making éclairs, croissants, macarons, tarts, and mille-feuilles (napoleons). Chef Simon says the lessons learned during class are easily transferable to a home kitchen. In fact, the equipment used at the studio is what many people already have at home. Of course, Atelier Sucre only uses high-quality ingredients like the same European-imported chocolate many pastry chefs use. So while in-studio, participants will be making bakery-quality items.
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Popular Pastry Classes
Currently, the most popular class at Atelier Sucre – and Chef Simon’s favorite to teach – is Bake Your Own French Croissants. “People have a much greater appreciation for pastries after taking the classes,” Chef Simon says. “They understand how much time, effort, and skill is required to make really good pastries. They are not as easy as they look!”
Other classes offer instructions on eclairs and cream puffs, French tarts and madeleines, and chocolate souffle and apple tarts. Atelier Sucre also hosts classes on classic dishes like homemade pizza, homemade pasta, and homemade sourdough bread. In addition, teen cooking classes and summer camp classes are available.
For their Hoboken location, Chef Simon is working with new instructors to introduce other classes as well. For example, how to make vegan pastries and more savory options. They also host private events such as birthday and bachelorette parties, corporate events, and more inside the space.
About Atelier Sucre & Chef Simon
Chef Simon was born in France, first learning the art of fine French pastry making in the Nantes area. After five years of classes, training, and hands-on experience, he graduated with a masters degree in pastry and bakery. “As I’m a chef from France that was trained in France, I bring a unique perspective and expertise in pastries to the area,” he says.
After graduation, he worked in London and Australia before coming to America. Here, he took on roles at Restaurant Benoit, Le Cirque, and Peter Luger Steakhouse. He’s even made bread for a party hosted by Martha Stewart.
In 2014, he launched his own culinary school, the New York City location of Atelier Sucre. He enjoys making exquisite desserts with a unique blend of flavors and textures. “Creating a new pastry is always a challenge, but the excitement of presenting it for the first time to food lovers, family, and friends is the driving force. I am most passionate about sharing my knowledge and expertise with everyone I meet.”
Visit Atelier Sucre at 720 Monroe St (Suite C514) in Hoboken, at Monroe Center. To learn more:
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All Photos: © Atelier Sucre