Winter 2026, Experience in Alsace
Overview
Winter 2026, Experience in Alsace
Terroir & Technique
Dec 1 - 8, 2026
Group size: 1 - 8
Winter 2026, Experience in Alsace
Strasbourg, France
Dec 1 - 8, 2026
Group size: 1 - 8
Terroir & Technique
$9,950
Deposit: $1,990
About this trip
Jacquy’s winter gathering celebrates the Christmas season through an unforgettable hands-on baking retreat in his native region, Alsace.
Master authentic Alsatian holiday classics selected from The Art of French Pastry, The Art of French Tarts, and Jacquy’s favorite family recipes in this intimate workshop. Expect technical, yet approachable demonstrations, hands-on practice, insider tips drawn from his 50 year’s professional kitchen experience, tastings, and recipes you’ll take home.
Beyond the kitchen, experience the warmth and hospitality of Alsace. Spend your afternoons exploring the famous Strasbourg Christmas market, named best in the world, quaint, historic villages, and an 11th century cathedral that defines the region’s rich history and culture.
With more than 20 workshop recipes spanning regional classics, holiday specialities, and savory favorites, you’ll develop a diverse range of pastry skills and techniques throughout the experience.
Spaces are limited to only 8 guests — reserve your place now to bake, taste and celebrate the true spirit of Alsace at the best time of year.
🇫🇷 FOUNDERS CIRCLE OPPORTUNITY 🇫🇷
The Founders’ Circle is reserved for the first eight participants who register for any 2026 retreat cohort. Founders will receive exclusive benefits:
Preferred rate: $8,950 per person (room with private bathroom) or $8,450 per person (room with shared bathroom).
A welcome gift from my personal antique collection.
One exclusive 17" × 11" color page from The Art of French Pastry with my handwritten notes (see attached photos).
Priority access and special pricing for future retreats.
A personalized 100% French-cotton Chef Jacquy Pfeiffer vintage blue apron.
To claim this benefit, enter promo code Founders2026 during registration.
Why Terroir & Technique?
Terroir & Techniques perfectly what a guest can anticipate during this unique experience. The meaning of Terroir is the combination of soil, climate, and sunlight that gives foods their distinctive taste and character. This sums up the philosophy of this venture where Chef Jacquy shares with you the French art de vivre by using local products straight from the markets. He will engage conversations on how terroir shapes flavor, culture, and craft. Here, ingredients are not commodities; they are stories of land, season, people, and tradition.
The pastry techniques and tricks of the trade is what Chef Jacquy will share with you during this unforgettable immersive journey. The knowledge you will gain will instill confidence in you in the kitchen and pastry recipes will not be a subject to be afraid of. His teaching techniques will set you apart and will allow you to tackle new and innovative recipes.
Frequently Asked Questions
For answers to many of your most frequently asked questions about accommodations, meals, excursions, and the courses, please visit our website: https://chefjacquypfeiffer.com/experiences/frequently-asked-questions/
Workshop Recipes Include:
Breakfast
Alsatian Kougelhopf
Pretzels
Brioche crumble
Christmas Stollen
Chinois brioche
Beer bread
Traditional Christmas
Beraweke Fruit cake
Holiday cookies Bredele (swove, spritz, four de lin, couronnes beurre, couronnes chocolat)
Gingerbread loaf
Desserts
Tarte au fromage
Linzer tart
Black forest cake
Holiday Yule log
Bee sting brioche
Savory
Quiche a la biere
Quiche lorraine
Tarte flambee flatbread
Tarte a l’onion
Pate chaud + salade
Savory kougelhopf
Fleischneke + salad
Daily Rhythm
MORNING
Mornings begin with café au lait, buttery croissants, and brioche before we step into the kitchen alongside Chef Jacquy. Each session celebrates the flavors of Alsace, exploring both sweet and savory classics while building essential techniques and creating timeless regional specialties.
AFTERNOON
Afternoons invite us to slow down and savor the French art de vivre over leisurely lunches of savory pastries, fresh salads, and local wines and beers. We then return to the kitchen, continuing our work and bringing the day’s recipes to completion.
EVENING
Evenings are intimate and convivial, strolling through Strasbourg’s festive markets, exploring picturesque Alsatian villages, and connecting with the people, flavors, and traditions that makes this season so special.
What makes this experience exceptional?
Personalized access to Chef Jacquy in his native Alsatian region, where his passion for French pastry and tradition began
An intimate group of just 8 guests, allowing for meaningful connection and individualized instruction
Hands-on mastery of recipes inspired by The Art of French Pastry, with guidance from a true master of the craft
An exclusive preview of Chef Jacquy’s newest work, The Art of French Tarts
A rare cultural immersion into the traditions of French pastry, festive holiday markets, and the seasonal rhythms of Alsace
A truly authentic setting that celebrates heritage, craftsmanship, and the magic of the holiday season
What's Included
What's included
Lodging
Luxurious lodging in an Alsatian cottage, each room having a private bathroom
Daily petit dejeuner
Daily petit dejeuner-light breakfast (includes vegetarian options)
Meals
All meals: - Breakfast, lunch, and dinner, featuring local cuisine and fine dining experiences (includes vegetarian options).
Culinary Classes
Five days hands-on pastry and baking courses.
Tools
All necessary ingredients, tools, recipe booklets for the classes.
Excursions
Tailored itineraries, planned excursions, tastings and guided tours
Local travel
Private transportation during the entire itinerary
What's not included
Airfare
Airfare to and from France and/or Germany
Personal shopping
Personal shopping and expenses or extra activities outside the itinerary.
Optional excurions
Any costs incurred during free time or optional excursions or extensions
Trip insurance
Passport fees
Nonrefundable passport fees
Excess baggage charges
Airport taxes and fees
Airport taxes that are collected on the spot in foreign airports, departures taxes, airport fees, airline and federal security fees and ticket handling fees, surcharges due to changes in currency
Pricing
Monday, November 30, 2026
Guests fly to France or Germany
Tuesday, December 1, 2026
Students arrive at Entzheim airport or Strasbourg Train Station
Noon - 2 pm
Chef Jacquy picks up and transports the students to the cottage.
Guests are welcomed with Cremant d’Alsace drinks and lunch, including pretzel sandwiches, salads, cheese, local beer, wines, homemade kombucha, water, mate, tea and coffee.
Introduction to the region of Alsace and presentation of the pastry course.
2 - 4 pm
Guests rest at the cottage.
4 - 10 pm
Guests are picked up at the cottage.
Enjoy the local aperitif and prepare tarte flambee dough and bake them in (vegetarian is available) in a wood burning oven. Dinner also includes salads, dessert, regional Alsatian wines, tea and coffee.
10 pm
Guests are brought back to the cottage.
Wednesday December 2, 2026
Workshop Day 1
8 am:
Guests are picked up from the cottage.
8:30 - 9:30 am:
Breakfast includes croissants, sourdough bread, breakfast pastries, eggs, assorted fruit, oatmeal, juice, mate, tea, and coffee.
9:30 am - noon:
Morning Workshop
Noon - 2 pm:
Lunch: Grilled meats and veggies, salads, cheese, dessert, local beer wines, homemade kombucha, water, mate, tea and coffee.
2 - 5 pm:
Afternoon Workshop
5 pm:
Guests are brought back to the cottage.
6 - 10 pm:
Guests are transported to the Village of Obernai to visit the holiday market and dinner.
Thursday December 3, 2026
Workshop Day 2
8 am:
Guests are picked up from the cottage.
8:30 - 9:30 am:
Breakfast includes sourdough bread, homemade brioche streusel, eggs, oatmeal, assorted fruit, eggs, assorted fruit, oatmeal, juice, mate, tea, and coffee.
9:30 am - noon:
Morning Workshop
Noon - 2 pm:
Lunch: Quiches, salad, cheese, plum tarts, local beer wines, homemade kombucha, water, mate, tea and coffee.
2 - 5 pm:
Afternoon Workshop
5 pm:
Guests are brought back to the cottage.
6 - 10 pm:
Guests will visit an authentic Alsatian village for dinner and enjoy a holiday market.
Friday December 4, 2026
Workshop Day 3
8 am:
Guests are picked up from the cottage.
8:00 - 9:00 am:
Breakfast includes homemade chinois broiche, sourdough bread, eggs, oatmeal, assorted fruit, juice, mate, tea, and coffee.
9:30 am - noon:
Morning Workshop
Noon - 2 pm:
Lunch: Onion tart, salad, Black Forest Cake, local beer wines, homemade kombucha, water, mate, tea and coffee. .
2 - 5 pm:
Afternoon Workshop
6 - 10 pm:
Guests will visit a traditional Alsatian village and holiday market.
Saturday December 5, 2026
Workshop Day 4
8 am:
Guests are picked up from the cottage.
8 - 9:00 am:
Breakfast includes homemade kougelhopf, sourdough bread, eggs, oatmeal, assorted fruit, juice, mate, tea, and coffee.
9:30 am - noon:
Morning Workshop
Noon - 2 pm:
Lunch: Pate chaud, salad, Linzer tart, local beer wines, homemade kombucha, water, mate, tea and coffee..
2 - 5 pm:
Afternoon Workshop
6 - 10 pm:
Guests will visit Strasbourg, Cathedrale Notre Dame de Strasbourg, and a holiday market, and dinner.
Sunday December 6, 2026
Workshop Day 5
8 am:
Guests are picked up from the cottage.
8 - 9 am:
Breakfast includes stollen, sourdough bread, eggs, oatmeal, assorted fruit, juice, mate, tea, and coffee.
9:30 am - noon:
Morning Workshop
Noon - 2 pm:
Lunch: Choucroute, salad, tarte fromage blanc, Yule log, local beer wines, homemade kombucha, water, mate, tea and coffee..
2 - 5 pm:
Afternoon Workshop
6 - 10 pm:
Guests will visit a traditional Alsatian village and holiday market.
Monday December 7, 2026
Subtitle
8 am:
Guests are picked up from the cottage.
8 - 9 am:
Breakfast includes pretzels, sourdough bread, eggs, oatmeal, assorted fruit, juice, mate, tea, and coffee.
9 - 12 pm:
Visit to the Haut Koenigsbourg castle.
12 - 5 pm:
Travel to Colmar for lunch. Spend time visiting the city and holiday market.
6 - 10 pm:
Travel to the village of Eguisheim to visit the holiday market and have dinner.
Tuesday December 8, 2026
Travel Back Home
Chef Jacquy picks up guests at the cottage and transports them to Entzheim Airport or Strasbourg Train station.
About your organizer
From his childhood in his family’s bakery in Alsace, France, to some of the world’s most respected pastry kitchens, Chef Jacquy Pfeiffer has built an extraordinary career rooted in craftsmanship, mentorship, and a lifelong passion for French pastry. In 1995, he co-founded The French Pastry School in Chicago, shaping one of the world’s premier pastry institutions while inspiring generations of pastry chefs and bakers around the globe.
Chef Jacquy is also the bestselling author of The Art of French Pastry, which earned a prestigious James Beard Foundation Award in 2014. He was featured in the acclaimed documentary Kings of Pastry. Today, from his home in the south of France, he continues to share his expertise through books and immersive culinary experiences. His newest book, The Art of French Tarts, will be released in November 2026.
Reviews
Photo gallery
Photography credit: Paul Strabbing Photography
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