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Our 2026 Bean-To-Bar Immersions Workshops are now open for registration. We are pleased to welcome back Damian Allsop, and to host Chloé Doutre-Roussel’s first US workshop.
These courses are designed with a range of interests and levels in mind. Ideal for food artisans, pastry chefs, or anyone involved in the craft chocolate industry looking to further their knowledge.
The dates of the workshops are as follows:
