Where The World's Finest Convene

Asia Pastry Forum 1–18 October 2025

Past Years Asia Pastry Forum

From mastering intricate techniques to exploring cutting-edge trends, attendees can expect a comprehensive program designed to foster creativity and skill development. Through hands-on workshops, captivating demonstrations, and insightful panel discussions, participants will delve into the art and science of pastry-making, uncovering new possibilities and refining their craft.

BROWSE MASTERCLASSES

1-18 Oct 2025

Hands-On Workshops & Demo Classes

Pastry Workshops

Participate in hands-on pastry workshops conducted by renowned chefs and industry experts. Elevate your skills and creativity in the art of pastry making.

Latest trend and technology

Access to the latest trends, techniques, and technology shaping the global pastry industry. From cutting-edge chocolate artistry to modern entremets, you will learn directly from world-renowned chefs who are at the forefront of innovation. Discover new tools, ingredients, and methods that are redefining the way we create and present desserts.

Networking

Connect with pastry professionals and enthusiasts from around the globe. Engage in networking events designed to foster collaboration and knowledge sharing.

HRD Corp Claimable

Great news! Our hands-on workshops are now eligible for HRD Corp claims, which is fantastic news for Malaysian participants. Feel free to reach out if you have any questions about this.

DATE	MASTERCHEF	TOPIC (WORKSHOP / DEMO CLASS)
1–3 Oct	Tan Wei Loon	Competition Style Sugar Display
1–3 Oct	Pierre-Henri Roullard	Signature Cakes & Pastries
1–3 Oct	Jean-Francois Arnaud	French Pastries, Cakes & Travel Cakes
4–6 Oct	Lawrence Cheong	Competition Style Chocolate Display
4–6 Oct	Jerome Chaucesse	Boutique Travel Cake & Tea Cake
4–6 Oct	Gabriel Le Quang	Boutique Selection of French Pastries
4–6 Oct	Wang Qing	Signature Laminated Pastries & Panettone
4–6 Oct	Yusuke Aoki	Japanese French Pastries & Cakes
7–9 Oct	Vincent Guerlais	Christmas & Festive Chocolate Pastries
7–9 Oct	Aurelien Trottier	Classic Cakes & Pastries for Pastry Shops
7–9 Oct	Emmanuele Forcone	Advanced Modern French Pastries
7–9 Oct	Yoo Si Yeon	Technique & Technology of Gelato Making
10–12 Oct	Christophe Morel	Chocolate, Praline and Candy Making
10–12 Oct	Alain Chartier	Technique & Technology of Ice Cream and Sorbet
10–12 Oct	Emmanuele Forcone	Signature High Tea Pastries
10–12 Oct	Garuharu Seoul	Selection of Pastries & Cakes by Yun Eunyoung
13–15 Oct	Ya Xiong Wen	Laminated Pastries and Snacks
13–15 Oct	Joaquin Soriano	Boutique French Pastries & Cakes
13–15 Oct	Marike van Beurden	Vegan & Plant-based Pastries and Desserts
13–15 Oct	Jeremy Massing	Competition Style Sugar Display by Jeremy Massing
13–15 Oct	Thaddaeus Pio Vellu, Mun Pui Teng	4 Hands Designer Cake
16–18 Oct	Sebastien Chevallier	Artisanal Sourdough & Bread
16–18 Oct	Martin Lippo	Advanced Techniques of Molecular Gastronomy
16–18 Oct	Thaddaeus Pio Vellu, Charles Lim	4 Hands Chocolate Sculpting
16–18 Oct	Lim Chin Kheng	Japanese French Pastries