Created in 1984 by the Confédération nationale de la Pâtisserie, the center was taken over in 2007 by Yves Thuriès and Alain Ducasse. It was fully renovated in 2008 and the school has since become a reference in France in patisserie training.

Themes include patisserie, bakery, confectionery, chocolate factory, ice-cream and catering.

ENSP trains boutique and restaurant patisserie chefs, adults undergoing a change in career path, but also prepares students for the « CAP pâtisserie » exam every year.

ENSP also welcomes students from abroad universities during 2 months during which they follow an improvement program in French patisserie know-how.

The school is a true living place with 5 laboratories, 1 amphitheatre, 6 meeting rooms, 1 restaurant and 28 bedrooms for on-site accommodation.