Abigail Dahan Abigail Dahan

Growing up in Paris, food and desserts were always a huge part of my life. My dad worked (and still does!) in French chocolate sales and my mom was and still is, an awesome cook and baker. I was fortunate to attend one of the best pastry schools in Paris, Gregoire Ferrandi, and apprenticed at the famed Gerard Mulot, a place that taught me to have thick skin and how to make a mean entremet. From banquets of 2000 people in Orlando, to competitions in Chicago, to ultra fine dining at Joel Robuchon in Las Vegas, I returned home to Philly and put down roots. I learned the art (and yes, it is an art) of being a leader of a sizable team and built my confidence as a chef. After 7 years of working for the ever popular, always packed PARC Restaurant of the STARR restaurant group, I’ve decided to embark on a new journey. Truth be told, the pandemic lockdown and subsequent layoffs gave me the kick in the butt I needed to branch out on my own and do something that I absolutely love. Cue The Bake School. My goal is to teach you, (yes YOU, the one who just CAN’T bake), solid pastry basics and techniques that you take and use every day in your own kitchens.  As a kid who loved to eat desserts, and a young pastry cook with high ambitions, I never thought I would find my passion in teaching. But here I am, and I hope to see you in class.