Lavonne Academy of Baking Science and Pastry Arts

Lavonne Academy of Baking Science and Pastry Arts An academy committed towards the overall development of your career.
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Lavonne is India's leading Baking and Pastry Academy, offering a 5 month Diploma for aspiring Chefs, as well as shorter courses for students across India and around the world.

16/04/2026

Throwing it back to one of our most memorable nights.... Dessert SoirΓ©e with the Diploma Students, Batch 25. The theme was Winter Around the World, and for this course, we travelled to the USA πŸ‡ΊπŸ‡Έ
With Chef Akshaya

Video by Lime Soda πŸ“

π—žπ—œπ——π—¦ π—•π—”π—žπ—œπ—‘π—š π—ͺ𝗒π—₯π—žπ—¦π—›π—’π—£ π—§π—›π—œπ—¦ 𝗠𝗒𝗑𝗗𝗔𝗬!Let your little chefs get their hands deliciously messy πŸ‘©β€πŸ³πŸ‘¨β€πŸ³Join us at Lavonne Academ...
15/04/2026

π—žπ—œπ——π—¦ π—•π—”π—žπ—œπ—‘π—š π—ͺ𝗒π—₯π—žπ—¦π—›π—’π—£ π—§π—›π—œπ—¦ 𝗠𝗒𝗑𝗗𝗔𝗬!
Let your little chefs get their hands deliciously messy πŸ‘©β€πŸ³πŸ‘¨β€πŸ³
Join us at Lavonne Academy of Baking Science and Pastry Arts for a Kids Baking Workshop 🍰

πŸ•™ 10 AM – 1 PM
πŸ‘§ Ages 8–16

From mixing to baking (and of course tasting πŸ˜‹), it’s going to be a morning full of fun, creativity, and sweet memories β£οΈπŸ“πŸŽˆ

πŸ“© Limited spots - sign up now - 9740544442 πŸ€™

Two days. One craft. Endless technique.Join Chef Dr. Avin Thaliath at Lavonne Academy for an immersive masterclass on ma...
06/04/2026

Two days. One craft. Endless technique.

Join Chef Dr. Avin Thaliath at Lavonne Academy for an immersive masterclass on mastering everything about Sourdough baking, where precision meets artistry.

Learn to make a variety of artisan breads, including:
* Traditional Sourdough Moringa & curryleaf Sordough
* Baguette & Whole Wheat Baguette
* Focaccia
* Orange Millet Loaf
* Ciabatta / Pain de Crystal
* Shokupan (Hokkaido)
* Jerusalem Bagel Berliner & Dougnuts
* Classic Glazed Donut
* Kunafah Donuts
* Crème Brûlée Berliner
* Berry & Cream Berliner

β‚Ή18,500 per student. Limited seats ⚑️
Come learn, refine, and create like a pro!!

02/04/2026

Petit four moments & big smiles 🍰✨
Learning, laughing, and creating magic together.

With the Diploma students of Lavonne πŸ“

Video by Renwick Lewis & ᴍᴏʜ_α΄’α΄œΚ™α΄‡Κ€ !!

Master the art of modern pastry with the legendary Chef Antonio Bachour 🍰Join us at Lavonne Academy for an exclusive 2-d...
31/03/2026

Master the art of modern pastry with the legendary Chef Antonio Bachour 🍰

Join us at Lavonne Academy for an exclusive 2-day masterclass where Chef Bachour will demonstrate:
✨ 6 of his signature pastries
✨ 6 exclusive viennoiseries
✨ Unlimited techniques, recipes & professional insights by the world’s best⭐️

This is your chance to learn directly from a global icon and elevate your craft to the next level⚑️⚑️⚑️

πŸ“ Lavonne Academy
πŸ“… 2-Day Demo Masterclass
Limited seats.
🏷️ β‚Ή30,000 per person.

Seats limited - Please carry in touch with the Lavonne Student Coordinator to sign up πŸ™

26/03/2026

RECIPE FOR THIS WEEKEND- Chocolate soufflé with by Chef 😍

*Ingredients*
Milk – 125g
Caster sugar – 22g
Yolk – 36g
Flour – 22g
Dark chocolate (58%) – 60g
Egg whites – 90g
Caster sugar – 8g
Cream of tartar – 0.5g

*Method*
Heat the milk and sugar, then pour over yolks and flour. Strain and cook till thick. Add chocolate off heat and mix well.
Whip egg whites with sugar and cream of tartar to a meringue. Fold gently into the base.
Pour into buttered, sugared ramekins and bake at 200Β°C till perfectly risen.
Serve with a compote of your choice...we’ve used raspberry ✨β™₯️

Are you gonna make it ???

Video by & ⚑️

26/02/2026

Let’s make Almond Dragees using the finest chocolate by with Chef πŸ₯‚

Ingredients
Almonds 500g
Dark Chocolate 500g
Cocoa powder - 10-15, optional
Ruby chocolate 200g, optional

Method:
1. Toast any nut of your choice. We’ve used almonds here, toasted at 160Β°C for 12–15 minutes
2. Let them cool completely
3. Melt your chocolate and begin drizzling it in small amounts over the nuts while continuously stirring. The key is to add gradually! Drizzle, stir, coat, repeat. Keep building up the layers until you get a thick, even coating.
4. To finish, dust with cocoa powder or take it a step further and coat with a different chocolate for extra flavour! We’ve finished them with Ruby chocolate mixed with crushed freeze-dried berries for that extra pop of flavour!

Your dragΓ©es are ready!

Video by &

08/01/2026

Winter around the world, and for this course we’re travelling to North East India.
This dessert takes inspiration from Chakotra Chaat, because nothing says winter like a tree full of ripe pomelos.

A huge thank you to .india for the stunning crockery and cutlery
Video by πŸ₯‚

Address

No 263, 3rd Cross, Domlur 2nd Stage
Bangalore
560071

Opening Hours

Monday 8am - 11pm
Tuesday 8am - 11pm
Wednesday 8am - 11pm
Thursday 8am - 11pm
Friday 8am - 11pm
Saturday 8am - 11pm
Sunday 8am - 11pm

Telephone

+919740544442

Website

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