About ENSP
For more than 35 years, the École Nationale Supérieure de Pâtisserie (ENSP) has been the leading vocational school, both in France and worldwide, for pastry, bakery, chocolate, confectionary and ice cream arts.
life on campus
Housed in the imposing Château de Montbarnier, in the village of Yssingeaux since 1984, ENSP offers an enticing mix of heritage and modernity, charm and functionality, diversity and harmony.
It has nine laboratories, an 84-seat lecture theatre, 24 bedrooms, a 100-seat dining room and recreational facilities. Its unique family atmosphere encourages hands-on learning centered around shared passions.
Accommodation
École Nationale Supérieure de Pâtisserie benefits from a network of contacts to ensure you have a range of quality accommodation options close to the campus.
Our team can provide you more detailed information upon your acceptance to your chosen program.
surrounding
Yssingeaux is situated in France’s Auvergne-Rhône Alpes region, close to the vibrant city of Lyon.
This is an area of spectacular landscapes, offering year-round leisure activities, from hiking in summer to skiing in winter. In Yssingeaux itself, you can enjoy more than twenty restaurants, plus bakery and pastry shops as well as local farmers’ markets.
Take a Virtual Campus Tour
Create your own unique avatar, then head around the ENSP campus to view the facilities, meet virtual faculty and watch informative videos.
Discover our other locations
Paris
Success stories
Why did I choose to study at Ecole Nationale Supérieure de Pâtisserie? Actually, I researched potential schools in France because I wanted to learn the right way, which means the French way. And I felt ENSP was a school where I could learn as much as possible about the pastry industry in a short time. Today I can honestly say that it was one of the best times of my life. The teachers, the school, the settings, the surrounding villages, the fellow students... all of this contributed to an incredible experience and helped me to gain the essential tools needed to advance my own career.
Craig Alibone
French Pastry Arts Essentials’ Alumni