École Valrhona Tokyo has trained over 14,000 professionals since opening its doors on March 7, 2007. Now a leading institution, École Tokyo has been a main character in the history books of pastry making in Japan.A look back at a proud 10-year history of passing on and sharing knowledge.

École Valrhona Tokyo was the second school to welcome students after the flagship École Valrhona opened in the historic French town of Tain-l’Hermitage. Even before it opened in 2007, Japanese pastry chefs knew about our pastry making expertise through Frédéric Bau’s regular and endlessly interesting talks. He cofounded École Valrhona in 1989 and now serves as the Artistic Director.

At the time, École Valrhona Tokyo was the only school to offer trainings exclusively in chocolatier techniques that shared all the expertise of the Valrhona Master Pastry Chefs and provided equipment that lived up to the expectations of Japanese professionals.


We had been gaining experience in the Japanese market since the 1980s, which gave us a better understanding of what professionals needed. “Unlike Westerners, who tend to be looking for tips, tricks and new trends, the Japanese want to learn about an artistic universe from beginning to end,” says Fabrice David, who has been managing École Valrhona Tokyo since it opened.

By working closely with our customers, we noticed this unique approach and made it a priority for the pastry making team at École Valrhona Tokyo, which offers a range of themed classes using a disciplined and meticulous approach.

So the goal of the program we designed, backed by all the expertise of the Valrhona Master Pastry Chefs, is as closely aligned with the Japanese culture as possible, for example, by offering staged demonstrations: One Spoon, Utile, Japonesque, Kaléidoscope and Gourmandise Raisonnée.

The Master Pastry Chefs at École Valrhona Tokyo want to inspire future generations, so over the years they have created five classes just for students 25 and under (Cacao-tech, Crystallization, Emulsion, Foisonnement, Baking) that have been attended by over 1,000 professionals.

In an effort to keep inspiring more professionals, École Valrhona Tokyo has started classes taught by big names in Japanese pastry making like Terai San, Izumi San and Tomita San as well as French pastry chefs like Luc Eyriey, Claire Heitzler, Quentin Bailly and Philippe Rigollot.


École Valrhona Tokyo has expanded its horizons with support from a devoted team of men and women from Korea, China, Japan and France. It currently offers classes from China to New Zealand mainly through partnerships with teaching kitchens in Hong Kong, Taiwan, Shanghai, Peking, Shenzhen and Singapore.

École Valrhona’s global reach and commitment to passing on and developing new skills is fully aligned with Live Long, our sustainable strategy to improve the future world of gastronomy.