[1] They formed the school in order to teach traditional French pastry making, based on the European master-apprentice model.

[1] At the outset, Pfeiffer and Canonne offered professional continuing education classes out of a small studio on Grand Avenue in Chicago.

[12][13] L'Art de la Boulangerie debuted in 2011, designed for students wishing to specialize in the art of bread baking.

[12][14] The school emphasizes discipline, following instructions precisely, being thorough and detail-oriented, and learning from mistakes by being persistent if a recipe does not work properly at first.

[6][15] Class size is limited to 18, allowing students to work one-on-one with master pastry chefs.