The Yule log, in its dessert form as a cake, is French and it is known as Buche de Noel in French, which translates to "Christmas Log". The dessert version of this, a rolled cake decorated to resemble a log, originated in France in the late 19th century. This is a demonstration course with some hands-on and many tastings.

Your Tutor is Andre Guerinet

Andre commenced with the WEA in 2025.

After 4 years of completing an apprenticeship in France,  Andre spent a few years in Patisserie Hotels and Restaurants as the Patissier, then became an executive Chef.

Andre emigrated to Australia in 1984, moving to Adelaide in 1985 to commence business as ‘Mulots Patisserie’ at Hyde Park.

Mulots Patisserie was recognised in Adelaide for producing French Patisserie products of the highest quality whilst maintaining the authentic traditional recipes learned over his many years in both France and Australia.