Japanese Dessert Course in Zurich for Pastry Chefs and Café Owners
KTeaShop · Tea Academy
Japanese Dessert Course in Zurich for Pastry Chefs and Café Owners
A useful professional course should teach a method you can repeat, adapt and eventually make your own—not only an attractive recipe.
01
Who It Is For
The Zurich programme is relevant for pastry chefs, café and tea-room owners, confectioners, bakery businesses, hotel teams, culinary educators and serious dessert makers. Level 1 welcomes beginners, while the full path develops progressively more advanced control.
02
Commercial Possibilities
Wagashi techniques can support seasonal gift collections, matcha service, afternoon tea, limited editions and branded hospitality experiences. One recognisable signature product can create more difference than several familiar desserts.
03
Three Progressive Levels
Level 1 establishes foundations through Hanabi Yokan. Level 2 develops nine detailed seasonal designs. Level 3 moves into bean knowledge and advanced 3D Wagashi. Doris teaches the complete programme in Zurich from 16–18 October 2026.
