Chilliwack, BC · 4-Day Hands-On Pastry Workshop

Modern
Classics

An Elevated Pastry Workshop

Rise Baking Lab & Alexa Siame. Classic desserts through a modern lens.

Reserve Your Spot
CA$1,099 · tax included
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4-Day Workshop
Elevated Technique
Guest: Alexa Siame
Fraser Valley, BC
About the Workshop

Classic desserts through a modern lens

This hands-on workshop is designed to help bakers and pastry cooks revisit classic desserts with fresh eyes — focusing on technique, structure, and refined presentation rather than trends alone.

We explore how thoughtful execution, balance, and finish can elevate familiar pastries into contemporary, professional-level desserts that are both visually striking and repeatable in production.

Fully student-led from mixing to plating, this is collaborative learning with real-world applications. You'll leave with the technical confidence and creative vocabulary to reshape your pastry practice.

Reserve a Spot — CA$1,099
Pastry workshop
What You'll Learn

Deepen your relationship
with pastry & technique

01

Classic Pastry Foundations

Build and refine mousse cakes, tarts, choux, and tiramisu — understanding the structural logic behind each classic.

02

Structure & Flavor Balance

Understand how texture, weight, and flavor interact in modern plated and showcase-style desserts. Learn to design with intention.

03

Mousse Work at Scale

Mousse technique at scale and in small formats, with emphasis on clean finishes, vibrant design, and professional-level execution.

04

Advanced Choux Pastry

Elevated choux techniques — precise piping, elevated fillings, and creative garnishes that go beyond the standard éclair.

05

Sustainable Pastry Practice

Building efficient workflows and production systems. Translating elevated pastry into a profitable, repeatable offering for your business.

Workshop Menu

What you'll make

Pastries

  • Choux filled with vanilla crémeux, rhubarb compote, vanilla whipped cream & chopped pistachio
  • Chocolate Mousse Cake with dark mousse, moist sponge layers
  • Coconut Raspberry Tarts with coconut crémeux & raspberry coulis
  • Elevated Tiramisu with homemade lady fingers & mascarpone crémeux

Techniques Covered

  • Creating & altering recipes using baker's math
  • Flour selection for pastry
  • Mixing & piping techniques
  • Mousse structure & aeration
  • Finishing, garnishing & plating
  • Production systems & workflow design
Guest Instructor

Alexa Siame

Alexa is a pastry chef with over 14 years of industry experience and a graduate of Vancouver's Pacific Institute of Culinary Arts (PICA). She has worked across respected bakeries and cafés including Banter Ice Cream, Land Cafe, and Café Crema in West Vancouver.

At Rise Baking Lab, Alexa led the wholesale program while specializing in viennoiserie and laminated doughs, playing a key role in recipe development and production systems. Her specialties include entremet-style mousse cakes, viennoiserie, and delicate honey cakes.

Alexa has also taught and consulted internationally with Mocha Puddle in Zambia, bringing her technical knowledge and thoughtful approach to pastry education to bakers around the world.

14 Years Experience
PICA Graduate
International Instructor
Rise Baking Lab
From the Lab

Hands-on from
day one

Everything you need
to plan your trip

Schedule

4 full days, running roughly 9am–3pm each day, with some going longer depending on the pastry schedule. Plenty of time each day for discussion and questions.

Getting Here

Getting Around

Uber is available in Chilliwack. Approx. $150 CAD from Vancouver, $50 from Abbotsford, $8–15 around town. Bike rentals and public transit also available.

Where to Stay

Where

Chilliwack, BC

Located in the beautiful Fraser Valley, Rise Baking Lab is a world-class learning space surrounded by mountain landscapes. While you're here, take advantage of Chilliwack's natural beauty — world-class fishing, mountain biking, and hiking.

Address

8456 Harvard Place, Chilliwack, BC V2P 7Z5

Contact

hello@risebakinglab.com · (604) 768-6579

FAQ

Common questions

All workshop instruction, all ingredients and materials. Accommodation and travel are not included.

Ideal for bakers and pastry cooks looking to refine classic desserts, strengthen technical confidence, and develop a modern pastry approach rooted in clarity, intention, and long-term growth.

Vancouver International Airport is 1.5 hrs. Abbotsford Airport is 25 min but usually requires a connecting flight. Seattle Airport is approximately 2.5 hours. Uber is available from all locations.

Airbnb near the Vedder River (Garrison Crossing) is recommended. Fraser Valley Lodge is beautiful (~20 min drive), and Hotel Morado is in the historic District 1881 downtown.

Days run roughly 9am to 3pm, with some going longer depending on the pastry schedule. There will be plenty of time each day for discussion and questions.

Ready to elevate
your pastry?

Hands-on days that will transform how you approach classic desserts.

CA$1,099 CAD · Tax Included
All materials provided
Register Now