The head of the Assunta Center (second from left) and the students who will benefit of the pastry training
L2H is financing a supplemental course in pastry for students graduating from the 3 year hospitality course.
Outside of Dakar, there are very few “pâtisseries”. Traditional bakeries are mostly exclusively selling “baguettes”, made of white flour. On the “Petite Côte” and in the Sine Saloum area where the Assunta Center is located, there is very little offering of the classical pastries that the large community of French, Belgian and increasingly German retirees is used to back in Europe. The regional hotels as well as the Senegalese middle class also offer an opportunity for an increased and more diversified offering of baked goods.
The course will consist of 20 sessions with a “chef pâtissier” from Dakar. There will be a focus on using local ingredients, to adjust the products to local realities and produce cakes and pastries based on local fruits and flavors, such as mangoes, maad, or the hibiscus flower, better known as bissap.
