Patisserie Le Marais

Originally trained in France, Joël Barda has over 30 years of experience as a pastry chef, including years running his own café and patisserie in Sydney. He also spent five years teaching at Le Cordon Bleu Sydney, where he trained future pastry chefs from around the world.Today, Joël shares his passion for French patisserie through hands-on workshops designed to inspire and empower. His teaching style is clear, detailed, and encouraging — helping students not just follow recipes, but truly understand techniques so they can recreate them confidently at home.Whether you’re learning to temper chocolate, master croissants, or build beautiful choux pastries, you’re in expert hands. Joël’s classes are about more than baking — they’re about connection, creativity, and learning a skill you’ll be proud of.