The Yule log, in its dessert form, is a classic French cake known as Büche de Noël, which translates to "Christmas Log." This festive rolled sponge cake, decorated to resemble a wooden log, originated in France in the late 19th century and has since become a cherished Christmas tradition. In this class, André will demonstrate how to prepare this elegant and festive dessert, sharing the techniques and skills required to create a beautiful Büche de Noël. As this is a time-intensive cake that takes practice and experience to master, this demonstration offers a wonderful opportunity to learn from an expert. Participants will also enjoy sampling this special Christmas dessert, along with a selection of other festive treats prepared by André.

Your Tutor is Andre Guerinet

Andre commenced with the WEA in 2025.

After 4 years of completing an apprenticeship in France,  Andre spent a few years in Patisserie Hotels and Restaurants as the Patissier, then became an executive Chef.

Andre emigrated to Australia in 1984, moving to Adelaide in 1985 to commence business as ‘Mulots Patisserie’ at Hyde Park.

Mulots Patisserie was recognised in Adelaide for producing French Patisserie products of the highest quality whilst maintaining the authentic traditional recipes learned over his many years in both France and Australia.