A joyful approach to French Pastry
Chef Guillaume Nimeskern
Chef Guillaume embodies a generous, joyful vision of French pastry and cooking.
His mission is to make refined techniques approachable, to demystify professional know-how, and to invite everyone to take pleasure in creating beautiful and delicious dishes. His workshops combine precision and ease, excellence and spontaneity, always in a warm and welcoming atmosphere.
Workshops Designed to Share and Delight
For Chef Guillaume, cooking and pastry are moments of connection and creativity, meant to be shared. This philosophy led to the creation of Du Fun aux Fourneaux, a concept dedicated to immersive workshops for individuals and corporate groups alike.
He leads hands-on classes for private events, birthdays, and team-building experiences, blending technical rigor with a sense of fun and flow. All sessions are available in both French and English, making his workshops accessible to an international audience.
Whether welcoming beginners or passionate home bakers, Chef Guillaume focuses on strong foundations, clear techniques, and the use of professional-grade equipment, ensuring that each session is both enriching and genuinely enjoyable.
The group was the right size and well balanced in terms of skills. Guillaume is an excellent teacher who explained things and adapted to the group’s level very fast, encouraging interactions with the students.
Chef Guillaume was wonderful. He provided tips and techniques throughout the session and shared additional ideas like how to turn the choux pastry into éclairs, gougères and other recipes like cervelle de canut. 10/10!
From Science to Pastry Craft
Chef Guillaume’s path to pastry is as distinctive as his teaching style. Originally trained as a chemical engineer, he developed a sharp understanding of reactions, textures, and balance, knowledge that naturally translates into pastry precision and consistency.
Originally from La Roche-sur-Yon, his journey took him from Lyon to England and then to Montreal. It was there that he discovered a small pastry shop where curiosity turned into hands-on learning, including a memorable first large-scale challenge: producing 800 lemon meringue pastries for a major event.
After earning his engineering degree in 2014, he chose to follow his true calling. He transitioned fully into culinary education and live workshops, offering classes, demonstrations, and interactive experiences. In 2015, he obtained his CAP Pâtissier (French Pastry Professional Certificate) with Michel et Augustin, anchoring his passion in solid professional training.
A Passion for Teaching and Transmission
Over the years, Chef Guillaume has led hundreds of workshops in both French and English, always guided by the same energy: sharing, encouragement, and generosity.
In 2020, he extended this spirit even further by hosting daily free live cooking sessions during lockdown, creating moments of comfort, connection, and creativity.
From soft brioche and silky caramel to Tarte Tropézienne, pavlovas, chocolate work, and quick cannelés without resting time, his repertoire reflects both classic French pastry and a modern, accessible approach. These sessions remain available on his YouTube channel, allowing learners to progress at their own rhythm.
Chef Guillaume on Pâtisserie Mon Amour
By joining Pâtisserie Mon Amour, Chef Guillaume brings a joyful, refined, and deeply human approach to French pastry. His workshops invite participants to experience the pleasure of pastry-making through clear guidance, elegant techniques, and a relaxed yet elevated atmosphere.
From mastering the piping bag to precise temperature control and the subtle balance of flavors and spices, his sessions are designed to make French pastry feel both luxurious and delightfully approachable.