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Viennoiseries hands-on class by Johan Martin


Viennoiseries hands-on class by Johan Martin

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.

Chef Johan Martin will create Viennoiseries as below :-

Brioche feuilletée
Pain au lait
Brioche crumble chocolat
Brioche feuilletée chignon
Brioche feuilletée chocolat XXL
Fleur de framboise
Fleur de pommier
La tresse Nutella
Pain au chocolat Signature
Croissant chocolat
Croissant bi-couleur framboise
Brioche crumble fraise rhubarbe

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Map Chocolate Academy Singapore, 26 Senoko South Road, Singapore 758091, Singapore, Singapore
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