Galette des rois, or King Cake, is a French pastry traditionally eaten to celebrate the arrival of the three wise men for the birth of Jesus. It consists of flaky puff pastry filled with almond cream (frangipane) and is served with a small charm called a fève hidden inside. The person who finds the fève in their slice is crowned the "king" or "queen" for the day. Andre will also include the preparation of Madeleine Pastry. A demonstration course with some hands-on experience.

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.