With this bundle you will learn how to:

Master the art of mousse cakes (French entremets)


Learn how to make mousses, creams, compotes, sponge cake and beautiful mirror glazes that will wow your guests! Here is a testimonial of one the students of the mousse cake course:

Master the art of macarons


If you have always wanted to bring a box a beautiful macarons at an event or share it with your friends, you will learn everything about them in this course! From French and Italian meringue to ganaches, you will become a macaron expert! Here is a testimonial from one of my students:



Master the art of tarts and cream puff



With this course you will learn how to make choux au craquelin, eclairs, and tarts with various fillings!

Here is a testimonial from one of my students:

Ready to master the art of French pastry?


Each course is built for home bakers and guides both beginners and intermediate bakers to pastry success, all with minimal equipment required.

Once you enroll, you get lifetime access to:

-200+ step-by-step video lessons

-60 original tested-to-perfection recipes

-Detailed modules on the science of French pastry

-Techniques and methods to master every French pastry staple

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Bonjour, I am Said M'Dahoma AKA The Pastry Nerd


I am a French-Comorian baker living in Calgary, Canada. I was born and raised in Paris, where I got my Neuroscience PhD and ate pastries all the time.

Ten years ago, when I moved to Canada, I started missing French pastries so much that I started baking on my own. My passion for baking grew so much that I decided to use my science knowledge for baking instead of research, and launched the Pastry Nerd.


Since then, I was elected Foodie of the year for Western Canada, participated as a sourdough judge for CBC radio, had my recipes featured on National TV and grew from 500 to 270K followers across different social media platforms with my account @said.pastrynerd. I also sold my pastries at pop-up events but my real passion is in teaching !

So far I gave pastry classes to more than 300 students and helped them improve their baking. My goal: to simplify the baking process to make French pastry accessible to as many people as possible.