Modern Classics

An Elevated Pastry Workshop

This hands-on workshop is designed to help bakers and pastry cooks revisit classic desserts through a modern lens—focusing on technique, structure, and refined presentation rather than trends alone. We’ll explore how thoughtful execution, balance, and finish can elevate familiar pastries into contemporary, professional-level desserts.

What you’ll work with and learn:

• Building and refining classic pastry foundations including honey cake, mousse cakes, tarts, choux, and tiramisu

• Understanding structure, texture, and flavor balance in modern plated and showcase-style desserts

• Mousse work at scale and in small formats, with an emphasis on clean finishes and vibrant design

• Advanced choux pastry techniques and elevated fillings and garnishes

• Chocolate tempering fundamentals for decoration, texture, and visual impact

Beyond the pastry:

• Elevating classic desserts without losing their identity

• Designing pastries that are both visually striking and practical for production

• Approaches to finishing, garnishing, and plating that communicate intention and craftsmanship

Guest Instructor: Alexa Siame

Workshop format:

• Fully hands-on and student-led, from mixing to baking

• Collaborative learning with real-world applications

Special final session:

• A dedicated lecture and open discussion on:

• Building efficient, sustainable pastry workflows and production systems

• Translating elevated pastry into a profitable, repeatable offering

This workshop is ideal for bakers and pastry cooks looking to refine classic desserts, strengthen technical confidence, and develop a modern pastry approach rooted in clarity, intention, and long-term growth.

Workshop Menu

Pastry:

  • Choux filled with a vanilla crémeux, rhubarb compote, vanilla whipped cream & chopped pistachio

  • Chocolate Mousse Cake made with a dark chocolate mousse, moist chocolate sponge layers,

  • Coconut Raspberry Tarts filled with a coconut crémeux & raspberry coulis

  • Elevated Tiramisu made with layers of homemade lady fingers & a mascarpone crémeux topped with dusted cocoa powder

Special Topics Covered:

  • Creating and altering recipes using baker’s math

  • Flour selection

  • Mixing & piping techniques

There will be plenty of time each day for discussion and questions.

Guest Instructor Bio:

Alexa is a pastry chef with over 14 years of industry experience and a graduate of Vancouver’s Pacific Institute of Culinary Arts (PICA). She has worked across a range of respected bakeries and cafés including Banter Ice Cream, Land Cafe, and Café Crema in West Vancouver, developing a strong foundation in both production and refined pastry technique.

At Rise Baking Lab, Alexa led our wholesale program while specializing in viennoiserie and laminated doughs, and has played a key role in recipe development and production systems. Her specialties include entremet-style mousse cakes, viennoiserie, and delicate honey cakes.

In addition to her work in Canada, Alexa has also taught and consulted internationally with Mocha Puddle in Zambia, bringing her technical knowledge and thoughtful approach to pastry education to bakers abroad.

Mountainous landscape in Chilliwack, British Columbia with snow-capped peaks, dense forests, and clouds.

Located in the beautiful Fraser Valley, amidst breathtaking landscapes, Rise Baking Lab provides unparalleled opportunities for learning the art and science of bread-making, guided by our experienced bakers Luis and Mark.  While you are here, we encourage you to take advantage of Chilliwack’s natural beauty, including world-class fishing, mountain biking, and hiking.

Join us for a memorable week of learning and baking, set against the backdrop of Chilliwack's stunning landscapes. Reserve your spot now!  For more information on registration, accommodations, and travel, please visit our website or contact us directly.

SIGN UP for our Workshop.

FAQs

  • The nearest major airport is Vancouver International Airport (1.5 hours away). Abbotsford Airport is only 25 minutes away but usually requires a connecting flight. Seattle Airport is approximately 2.5 hours from Chilliwack.

  • There is Uber in Chilliwack. The approximate cost from Vancouver is $150CAD, Abbotsford $50CAD, Around town $8-15. We can also help you find a bike rental for your stay and there is public transit available as well.

  • AirBnB is a great option (look for something on the south side of town near the vedder river like in Garrison Crossing area to be close to the river and nature), Fraser Valley Lodge - beautiful place to stay but around a 20 minute drive, Hotel Morado (close and in the very cool district 1881 downtown https://www.instagram.com/hotelmorado)

  • Days will be roughly 9-3 with some going longer depending on the bread schedule. We will also have a pizza dinner during the week with the class.