Allergen-Free Patisserie
by Cyril & Erik

This 2-day hands-on masterclass focuses on developing allergen-free pastry recipes that don’t compromise on flavour or texture. You’ll explore how to increase fibre and protein content while learning to substitute traditional ingredients with smart, health-conscious alternatives.

Through guided practice, you’ll discover how to adapt classic pastry components, from sponges and mousses to ganaches and crémeux, into balanced, allergen-friendly creations that retain the richness and finesse of traditional patisserie.

Perfect for pastry chefs and professionals eager to innovate, this Level 2 course offers a comprehensive approach to modern, inclusive dessert-making for today’s evolving market.

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Course Information

August 19 & 20, 2026

2-Day Masterclass
(total 16 hours)
from 9am to 5pm

Odaios Foods Ltd, Magna Drive, Fortunestown, Citywest

County Dublin, Ireland

Combination of theory and practice

Includes lunch, recipe booklet, recipe tasting, certificate and Co-Lab apron

Learn from Experts

Key Features

All premium ingredients and materials provided, only the finest quality products will be used, ensuring the best possible results.
In-depth guidance on selecting and using the best ingredients for each recipe.
Expert instruction: Learn directly from a world-renowned pastry chef.
Recipe booklet: A collection of bespoke, tried-and-tested recipes.
Co-Lab apron to take home.
Your creations: Take home a selection of the items you make during the day.
Presentation & storage advice: Practical tips on how to present and store your baked goods for optimal freshness and appeal.
Troubleshooting tips: Insight into common challenges in allergen-free baking, and how to adjust recipes to achieve perfect results every time.

8:45 am - Welcome with coffee and pastries.

Day 1 - Theoretical session focusing on information about allergen-free ingredients, converting classic recipes and reformulation. After the theoretical session we will go into the kitchen to apply the theory into practice.

Lunch Break - A delicious lunch is provided.

Day 2 - On the final day, we will do a recap of all the theory provided followed by the finalising of all the desserts.

End of the Day - Presentation of all the creations made during the day, followed by a tasting and group discussion. This is your chance to savour everything you’ve made and reflect on the day’s learning.

With small class sizes, you’ll benefit from personalised guidance and a truly hands-on, immersive learning experience.
This course is perfect for pastry chefs, product developers, and professionals eager to innovate with healthier, allergen-free recipes without compromising on taste or quality. It’s also ideal for those looking to expand their skills in creating inclusive, high-fibre, high-protein desserts that meet modern dietary needs.