About us
THE ACADEMY
Aromacademy is a point of reference for anyone aspiring to a successful career in the world of pastry making. It stands out as the only academy dedicated exclusively to pastry making. It is at the forefront of introducing innovations in the sector, including ingredients, processing techniques and global trends. It has state-of-the-art laboratories equipped with cutting-edge equipment and tools that allow each student to perform at their best.
Students attending the courses have the opportunity to learn and explore the discipline in a comprehensive manner. The Professional Pastry Course is designed to provide students with well-structured training in the essential techniques of the profession. Students can then enhance their skills by choosing from the Luxury Courses and Master’s Courses to explore specific aspects of pastry making and perfect their craft.
Choosing Aromacademy means relying on highly qualified teachers and great pastry chefs, as well as internationally renowned professionals such as Stephane Leroux, Thierry Bamas, Bertrand Balay, Vincent Guerlais and many others.
AROMACADEMY and
RELAIS DESSERTS
La Segreteria AROMACADEMY
Our Spaces
The secretariat is the organisational and information hub for all students and visitors. Here you can receive support for course enrolment, obtain information on training programmes, manage appointments and receive personalised assistance. Welcoming and functional, the secretariat is the first point of contact with the Academy and guarantees an efficient, punctual service that is always attentive to students’ needs.
THE LABORATORY
our Spaces
The Aromacademy laboratory is a highly specialised and organised environment with state-of-the-art equipment, essential for professional training: mixers, dough sheeters, blast chillers, freezers, professional ovens and tempering machines. The classrooms are modular in design to adapt to the teaching requirements of each lesson. The high quality of the equipment is guaranteed by partnerships with some of the leading companies in the sector, which help to keep the facilities constantly updated with the latest technology.
AWARDS
The World Pastry Star is an important award for excellence in the sector, recognising creativity, technique and contribution to the spread of pastry culture around the world. It is a benchmark for pastry professionals and is presented at the annual event of the same name dedicated to fine pastry.
The RomaEccelle Award is a mark of excellence for businesses, operators and professionals in the restaurant and hospitality sector in Lazio.
Being a member of APEI, Ambassadors of Italian Pastry Excellence, founded by Iginio Massari, is an important achievement for a pastry chef. It is an elite group of Italian Master Pastry Chefs who work to preserve, enhance and promote Italian pastry in Italy and around the world.
Being part of Relais Desserts means belonging to one of the most exclusive and prestigious associations in the world in the field of French and international haute pâtisserie. It is a recognition of absolute excellence: it means being among the best pâtissiers in the world, guardians and innovators of the great tradition of artisan pâtisserie.