I studied classical French pastry at Le Cordon Bleu, earning the prestigious Diplôme de Pâtisserie, a qualification requiring nine months of full-time study. During that time, we learned the entire repertoire of French pastries, using classical techniques.
Explore all of my French pastry recipes, including macarons, choux buns, and palmiers.
Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.