Autour de la Pâte à Choux : Cours de Pâtisserie
June 13 at 1:30pm
Master the art of choux pastry with Stéphane Pasco in his production atelier. You'll pipe, bake, and fill your own éclairs or choux buns with classic and modern flavors to take home.
Hello! I'm Outgoing.I help make life more interesting.
Hello! I'm Outgoing.I help make life more interesting.
Design Boutique
Design BoutiqueBK EVENT - Concepteur et fabricant de stands
Le Bignon
BK Event crafts professional display solutions that make your booth impossible to miss. From custom walls to modular stands, their team delivers quality equipment that's surprisingly easy to set up.
Professional event solutions
Custom booth design
Modular display systems
Trade show equipment
Tips
🧩modular systems adapt to any space
🖨️vivid printing with durable finishes
Upcoming at BK EVENT - Concepteur et fabricant de stands
Saturday, Jun 13
Saturday, Jun 20
Saturday, Jun 27
Autour de la Framboise : Cours de Pâtisserie de Stéphane Pasco
June 27 at 1:30pm
Master the art of raspberry pastries with chef Stéphane Pasco in his intimate production workshop. You'll learn to transform this seasonal fruit into elegant tarts and delicate choux, leaving with skills and treats to impress.
BK EVENT - Concepteur et fabricant de stands
Le BignonOpens Friday at 9:00 AM
Design BoutiqueDesign BoutiqueBK Event crafts professional display solutions that make your booth impossible to miss. From custom walls to modular stands, their team delivers quality equipment that's surprisingly easy to set up.
Professional event solutions
Custom booth design
Modular display systems
Trade show equipment
Tips
🧩modular systems adapt to any space
🖨️vivid printing with durable finishes
Upcoming at BK EVENT - Concepteur et fabricant de stands
Saturday, Jun 13
Saturday, Jun 20
Saturday, Jun 27
Autour de la Framboise : Cours de Pâtisserie de Stéphane Pasco
June 27 at 1:30pm
Master the art of raspberry pastries with chef Stéphane Pasco in his intimate production workshop. You'll learn to transform this seasonal fruit into elegant tarts and delicate choux, leaving with skills and treats to impress.