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Masterclass with Loba Patisserie 7.+8. March 2026

€624,60 €516,20 excl. VAT
In stock (>5 pcs)

Experience the art of modern pastry with Martina Sampaolo from Loba Patisserie in this hands-on class dedicated to gluten-free and plant-based desserts. Learn how to create elegant treats that are as nourishing as they are delicious. 

Date: 7.+8. March 2026

Important note: The price for this pastry class is €624, including VAT.
If the system shows a different price at a check-out, it is due to an incorrect VAT calculation for your country. In that case, please contact us, and we will assist you with your order and payment.

Detailed information

Product detailed description

About Martina Sampaolo from Loba Patisserie

Martina was born in Rome and is a self-taught chef with a background in photography, who mastered her techniques working in kitchens across Europe.
She has been working in Paris since 2019, where her innovative approach to pastry deepened over the years.
She founded Loba in 2022 in response to the growing demand for high-end vegan pastry, with the aim of making it more accessible to a wider audience across Europe.

Martina develops, researches, formulates, and tests vegan recipes with the goal of getting as close as possible to the best traditional and modern pastry, without compromising on flavor, texture, nor aesthetics.
She strongly believes it is possible to create high-quality, animal-free pastry and is committed to contributing to this transformation.

 

Course Content:

In the course, we will explore many new techniques and ingredients (ingredients can be purchased after the course if desired).

List of Desserts:

1) Tuma Yellow tart (gluten free)
Cocoa gf sablé, gf banana sponge, tuma yellow 63% chocolate ganache, chai spices and chocolate créme diplomate, apricot caramel, plantain chips
 
2) Coco Pecan (gluten free)
Pecan gf sponge, pecan praliné, coconut mousse, gf coconut crumble and glaze
 
3) Snikers (gluten free)
70% chocolate mousse, peanut and fried corn pralinè, peanut butter sticky caramel, toasted peanuts, chocolate glaze
 
4) Tonka Cherry (gluten free)
Gf cocoa sponge, cherry compote, tonka mousse, tonka creme diplomate, cherry glaze
 
5) Hibiscus flower (contains gluten)
Layered cake composed into a flower shaped silicone mould, containing: hibiscus cremeux, soft sponge with raspberries, crunchy layer; then glazed dipped into chocolate and topped with vanilla créme diplomate, raspberry gel and hibiscus gelatine veil. 
 

Language: English

Course Capacity: Maximum of 10 people

Duration: 10:00 AM - 6:00 PM (end time is approximate)

Address: Třebichovice 168, 273 06, the Czech Republic

This class will take place in the beautiful new premises of the school in Třebichovice. Třebichovice is a small town close to Prague airport, situated in peaceful nature. If you arrive early, you can enjoy a walk in the forest and take a moment to forget the hustle and bustle of the city. If you do not want to return home on Saturday night, you can stay overnight in our guesthouse.

Due to the expected high demand for accommodation during this course, we will try to find a group solution in the nearby area for later applicants.

 

Payment: Your spot is firmly reserved upon full payment. If you need to split the payment into multiple instalments, please get in touch.

Cancellation Policy:

If you cancel your participation at least 30 days before the course date, we will refund the full amount.

If you cancel at least 14 days before the course date, we will refund 50% of the amount.

If you need to cancel your spot within the last 14 days, the cancellation fee is 100% of the amount.

In the latter two cases, we will immediately begin searching for a replacement for you. If we succeed in finding one, we will of course refund the full amount.

 

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