_3.jpg "Sugar swan, creative sugar pulling, sugar blowing and casting")
_3.jpg "Sugar roses, creative sugar pulling, sugar blowing and casting")
_3.jpg "Preview: Sugar swan, creative sugar pulling, sugar blowing and casting")
_3.jpg "Preview: Sugar roses, creative sugar pulling, sugar blowing and casting")
19. - 20. January 2027 - Sugar Pulling, Sugar Blowing and Casting - Beginner course
_3.jpg "Sugar swan, creative sugar pulling, sugar blowing and casting")
_3.jpg "Sugar roses, creative sugar pulling, sugar blowing and casting")
Sugar Pulling, Sugar Blowing & Sugar Casting
In the greater Munich area: Learn professional techniques now!
Do you want to learn the fascinating art of sugar artistry from a true professional?
Renowned pastry chef Robert Oppeneder offers an exclusive hands-on seminar at the sweetART pastry school in Unterschleißheim, near Munich. Whether you are a professional (confectioner, pastry chef, cook, or apprentice) looking to take your skills to the next level, or an ambitious home baker from Munich and the surrounding area wanting to discover modern pâtisserie—this course is a rewarding experience for any pastry enthusiast.
Key details about your sugar course near Munich:
• Course dates: 19. - 20. January 2027
• Course times: 8:00 AM – 4:00 PM
• Location: sweetART – Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim (easily accessible via the A9/A92 motorways and the S1 suburban train from Munich)
• Number of participants: Maximum of 8 participants for optimal, individual guidance
• Course completion: Certified with an official diploma
• Price: €420.00
• Discounts: Apprentices receive a 20% discount | Members of professional associations (VKD, VKÖ, SKV from Germany, Austria, and Switzerland) receive a 10% discount
Course content: Sugar pulling, sugar blowing & sugar casting
In this intensive two-day seminar held in our professional training kitchen north of Munich, you will gain a solid foundation in sugar artistry. The goal is for you to confidently master all the basic techniques by the end of the course and be able to independently create intricate works of art made of sugar. You will learn about the various temperature stages and the associated processing techniques (thread, soft ball, hard ball, soft crack, hard crack, etc.) from the ground up. Days 1 & 2: From Theory to Your Own Sugar Sculpture
On the first day of the seminar, we work with conventional sucrose sugar. The following day, you will learn the proper techniques for working with isomalt. It is important to us that you gain practical experience comparing both types of sugar, enabling you to decide later—whether in your own business or your home kitchen—which material best suits your showpieces.
Under professional guidance, you will create various blown-sugar fruits in our Munich-based workshop; beautifully decorated, these will form your first showpiece. Your second masterpiece will be an elegant blown-sugar swan accompanied by a bouquet of intricate sugar roses. The course concludes with expert finishing touches—coloring and glazing—ensuring you can safely take your handcrafted sugar sculptures home with you.
Who is this course for?
Our sugar workshops in Bavaria cater to both professionals and passionate hobbyists. We warmly welcome head chefs, cooks, confectioners, pâtissiers, caterers, and restaurateurs, as well as motivated home bakers.
All-inclusive on-site service:
• Seminar materials
• Work supplies
• Use of necessary equipment
• Loaner apron
• Non-alcoholic beverages
• Coffee and tea
• Hands-on training and instruction
• Course completion certificate
sweetART
Robert Oppeneder
Max-Planck-Str. 8
85716 Unterschleißheim
Tel. 089/695636
www.sweetart.de
In the greater Munich area: Learn professional techniques now!
Do you want to learn the fascinating art of sugar artistry from a true professional?
Renowned pastry chef Robert Oppeneder offers an exclusive hands-on seminar at the sweetART pastry school in Unterschleißheim, near Munich. Whether you are a professional (confectioner, pastry chef, cook, or apprentice) looking to take your skills to the next level, or an ambitious home baker from Munich and the surrounding area wanting to discover modern pâtisserie—this course is a rewarding experience for any pastry enthusiast.
Key details about your sugar course near Munich:
• Course dates: 19. - 20. January 2027
• Course times: 8:00 AM – 4:00 PM
• Location: sweetART – Robert Oppeneder, Max-Planck-Str. 8, 85716 Unterschleißheim (easily accessible via the A9/A92 motorways and the S1 suburban train from Munich)
• Number of participants: Maximum of 8 participants for optimal, individual guidance
• Course completion: Certified with an official diploma
• Price: €420.00
• Discounts: Apprentices receive a 20% discount | Members of professional associations (VKD, VKÖ, SKV from Germany, Austria, and Switzerland) receive a 10% discount
Course content: Sugar pulling, sugar blowing & sugar casting
In this intensive two-day seminar held in our professional training kitchen north of Munich, you will gain a solid foundation in sugar artistry. The goal is for you to confidently master all the basic techniques by the end of the course and be able to independently create intricate works of art made of sugar. You will learn about the various temperature stages and the associated processing techniques (thread, soft ball, hard ball, soft crack, hard crack, etc.) from the ground up. Days 1 & 2: From Theory to Your Own Sugar Sculpture
On the first day of the seminar, we work with conventional sucrose sugar. The following day, you will learn the proper techniques for working with isomalt. It is important to us that you gain practical experience comparing both types of sugar, enabling you to decide later—whether in your own business or your home kitchen—which material best suits your showpieces.
Under professional guidance, you will create various blown-sugar fruits in our Munich-based workshop; beautifully decorated, these will form your first showpiece. Your second masterpiece will be an elegant blown-sugar swan accompanied by a bouquet of intricate sugar roses. The course concludes with expert finishing touches—coloring and glazing—ensuring you can safely take your handcrafted sugar sculptures home with you.
Who is this course for?
Our sugar workshops in Bavaria cater to both professionals and passionate hobbyists. We warmly welcome head chefs, cooks, confectioners, pâtissiers, caterers, and restaurateurs, as well as motivated home bakers.
All-inclusive on-site service:
• Seminar materials
• Work supplies
• Use of necessary equipment
• Loaner apron
• Non-alcoholic beverages
• Coffee and tea
• Hands-on training and instruction
• Course completion certificate
sweetART
Robert Oppeneder
Max-Planck-Str. 8
85716 Unterschleißheim
Tel. 089/695636
www.sweetart.de
This article is VAT-exempt!
Note:
You can choose between making an initial down payment of 150 € or paying the full amount in one transaction.
The total course fee is 420 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Note:
You can choose between making an initial down payment of 150 € or paying the full amount in one transaction.
The total course fee is 420 €.
Should you choose the option „Deposit", then the balance of 270 € is due before the start of your course.
Robert Oppeneder one of the most creative and successful pastry chefs of today.
For a period of years he was himself Head Confectioner with Eckart Witzigmann, the Aubergine Restaurant in Munich, Master Pastry Chef in international Hotels such as the Palace Gstaad, Kowloon Shangri-la in Hong Kong and Park Hilton Munich.
Gold medal winner at several international culinary art exhibitions.
(1988–1990) Member of the Hong Kong National Cookery Team as Pastry Chef.
(1992) Founding of the Robert Oppeneder School of Decor and Confectionery Art.
(1995) Author of the book “Einfach Schokolade – Simply Chocolate”, published by the author.
(1997) Publication of the new monthly magazine ”sweet ART“.
(2000) Founder and organisator of the pastry event“Pastry Olympics”.
(2002) Founder and organisator of the pastry event“Pastry of the Year”.
(2002) publication of the new desser book Dessert ART.
(2005) Board member in the German Cooks’ Association (VKD) and Chairman of the German Culinary Committee.
(2006) Member of the WACS Culinary Committee.
(2008) Professional Exam as Chef.
(2008) Chairman of the WACS Culinary Competition Committee.
(2009) Vicepresident of the German Cooks’ Association (VKD).
(2010) President of the German Cooks’ Association (VKD).
(2016) Instructor at the Universität of Malta (Tourism, Travel and Culture).
(2017) Instructor at the Universität of Malta (Tourism, Travel and Culture).