Courses for beginners

“Learn to bake like a professional!”

Our instructors combine their love for baking and their desire to pass that love on.

Everyone has been active in their field for several years and has a great deal of experience leading courses.

All our courses are held in small groups, with a maximum of 8 people, which makes for an enjoyable course and an individual approach.

Courses are designed for complete beginners or intermediate students.

Vladyslav Ryasnyy

Vladyslav was born in September 1998 in Ukraine, he has been living in Prague since the age of three. He graduated from the secondary school of gastronomy in Braník, Prague. He was awarded the Young Craftsman Award from the Senate, winning the Callebaut Cup in 2015. He is a member of the Junior National Team of the Association of Chefs and Confectioners. In 2018 he won the 1st place in the Gastro Junior finals in Brno, the best junior confectioner in the Czech Republic and was awarded the Czech Hand 2018 – confectioner. All his free time is devoted to desserts and the creation of new recipes.
Open dates

Iveta Fabešová

After participating in the Master Chef competition, she opened her own confectioner’s where she began producing confectionery products for local cafés. She opened her first own confectioner’s shop, IF Café, in 2012, resulting in enormous interest in both quality confectioner’s products and how the products are actually produced. Hence, in a different confectioner’s shop, she created a glazed production facility that forms the heart of the premises and provides customers with the chance to view the whole production process. She has transformed a small, family confectioner’s shop into the IF Café concept, which is recognised nationwide and which displays the confectioner’s art at the highest level. There are currently four branches in the centre of Prague. She is always educating herself and takes Master Class courses abroad – this was the inspiration for the idea to create the International Prague Pastry Academy. She presents her own courses at the academy, enthusiastically passing on her knowledge and experience to others.
Open dates