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On May 28th, 29th and 30th, the Bakish Center hosted another outstanding training session promoted by the Diverespaço Academy: an intensive Fine Pastry course led by South Korean Chef Eunyoung Yun, from the prestigious Garuharu Pastry Academy.
Over the course of three days, a select group of professionals deepened their knowledge through hands-on demonstrations, rigorous techniques and valuable insights. Internationally acclaimed for her creativity, elegance and precision in combining ingredients, Chef Eunyoung Yun shared her working method and unique vision.
During the training, participants:
- Created distinctive éclairs, exploring essential pastry ingredients such as vanilla, chocolate, citrus fruits, nuts and tea;
- Learned to master Garuharu-style choux pastry, from the traditional wheat flour base to gluten-free versions;
- Developed decoration techniques with a focus on detail and aesthetics – hallmarks of Chef Eunyoung Yun’s work.
At Ferneto, we believe that sharing knowledge is a powerful tool for collective growth. That’s why we were delighted to host this new initiative at our Bakish Center. In addition to improving our equipment, we support training and moments that inspire, challenge, and raise pastry and bakery to new heights. Investing in technical and cultural exchange is, for us, a way of contributing to the continued appreciation of the sector.
We extend our thanks to the Diverespaço Academy, its team, and Chef Eunyoung Yun for their generous knowledge-sharing, as well as to all the trainees for their enthusiasm throughout these three days of intensive learning.
