One Team, One Promise

The French Kitchen Experience

We believe everyone should be able to experience the joys of French cooking. We believe recipes should be as enjoyable as they are doable. We believe food should be memorable experiences shared between family and friends. So, we make it easy for the whole family to participate in the French culinary experience.

Because there’s no better way to connect people than with food, and we want to accomplish exactly that — one table at a time.

From Our Kitchen to Yours

Give the Gift of Great Memories

When we share food, we’re sharing memories. And we believe that gift should be shared with the whole family. That why we offer cooking classes for kids, teens, and adults. So whether you’re doing the cooking, the eating, or both, we’ll be giving your family the gift of great memories. These are also good for the boutique, bakery, and café...everything we do!

Gift Cards Available

Meet the Team!

Say hello to the incredible people who make it all possible!

Blandine Mazéran

Owner & Chef

Blandine Mazéran moved from France to Colorado Springs in 2008, and she’s been sharing the art of French cooking ever since.

You may have known her as the personal chef of Chez Blandine, or as the owner and chef of Wholly Crêpe. But today, she’s recognized by a different title: Blandine Mazéran of The French Kitchen culinary center — the woman uniting families around the dinner table with the art of French cuisine.

As a single mother of three teen girls, Blandine fully understands the hustle and bustle of daily life. That’s why she’ll give you recipes that are quick, easy, and doable in large quantities.

If you are looking for professional chefs’ techniques, credentials, or professional material, this is not the place. There are some great cooking schools out there, and Blandine is ``just`` self-taught. But if you are looking for a great place to learn and share the art of French cooking, then Blandine’s kitchen awaits!

Her promise to you:

- Detailed recipes that you can reproduce anytime, anywhere
- Tips and tricks for organization and faster cooking time
- No fancy utensils that you can’t find in your own kitchen
- Alternative techniques if you don’t have the necessary utensils
- Blandine’s favorite utensils and ingredients available for purchase in The French Kitchen boutique
- Simple techniques you can reproduce anywhere
- No crazy ingredients that you can’t find in stores

Sébastien Mullebrouck

Head Baker & Pastry Chef

Sébastien is originally from a small village near Valence, France, where his passion for French baking first began. Before moving to the States in 2000, Sébastien undertook several apprenticeships to hone his craft, starting as a baking apprentice for Boulangerie Dufour and eventually becoming a pastry chef apprentice for Patisserie Dagand.

After moving to Colorado Springs, Sébastien was eager to expand his career. He worked at several upscale restaurants and bakeries in Colorado Springs, searching for one that truly felt right.

That’s when he found The French Kitchen — his home away from home.

Today, Sébastien is proud to be a part of the French Kitchen family, and he loves sharing his passion for French baking with his customers. But he’s not just a phenomenal baker and pastry chef. He is also Blandine’s right-hand man, and regularly advises her in all aspects of the business.

Kristi Tutt

Chef Instructor

Born and raised in Louisiana, Kristi’s passion for quality food began at a young age. She often used her parents as test subjects for the creative concoctions she would put together after an evening of watching Iron Chef.

In 2010, she graduated from Louisiana State University with a B.S. in Nutrition. Then in 2011, she graduated from the Art Institute of Colorado with an A.A. in Culinary Arts. While in culinary school, she was able to explore the art of international cuisines and cooking techniques.

After graduating, Kristi worked at a variety of restaurants and food-related businesses. She finally found how much she enjoyed teaching and spreading her love of cooking to others, especially kids. ``The kids get even more excited about food than me!`` she says, and she wouldn’t have it any other way! Her bubbly personality brings laughter, energy, and creativity to the kitchen on a daily basis.


Chef, Boutique Manager, Prep Cook

Originally from Vietnam, Anne came to the U.S. when she was just 10 years old. But being the adventurous spirit that she is, she has lived in many places, including France, Japan, Thailand, and the Philippines. Her adventures gave her the opportunity to experience cuisines from all over the world, giving her a unique perspective and palate.

Anne’s adventures have inspired her to share cooking techniques from across the globe with the people of Colorado Springs. You can find her at The French Kitchen teaching classes that specialize in Asian cooking and cuisines from other countries as well.

To Anne, food is a memory. Food is how she shares her incredible experiences with others. And she’s excited to share those experiences with you, too!


Café Assistant Manager

Nancy is originally from New Jersey, but she has lived all over the country. After working for Merrill Lynch for 15 years, she decided it was time to go back to school so she could finally focus on her passion for photography. After getting her degree from the NY Institute of Photography, she became a freelance wildlife photographer specializing in photo greeting cards and calendars.

As an enthusiast of the arts, Nancy has always had a passion for French culture and cuisine. This passion of her’s shines through on a daily basis, and it shines through in both obvious and not-so-obvious ways. Sometimes it’s in the form of a stiff-lipped stare or a wafting hand as she keeps the line moving steadily. But above all else, Nancy’s passion is inspirational. And when you look just beneath it, you’ll find her beautiful smile, fearless dedication, and sharp sense of humor.


Café Attendant & Prep Cook

After returning to the states, she attended CU Boulder to earn a degree in Environmental Design. She also began to explore different cuisines from different countries. She enjoyed cooking breakfast for guests while working at a B&B in California, and she mastered the art of coffee while working as a barista at a local coffee shop.

She was excited to bring those skills to The French Kitchen, and we’re grateful to have her as a member of our team!


Café Attendant

Classes Taught
Croissants Made
Happy customers
Coffee Drank

Questions? We’re Here to Help!

What Are Your Hours

Sunday & Monday: closed (except for private events)
Tuesday-Friday: 7am to 6pm
Saturday: 7am to 3pm
Private events can be scheduled outside of opening hours!

What Days Are You Closed?

We observe holidays! We will be closed on New Year’s Day, 4th of July, Labor Day, Thanksgiving, and Christmas Day
Annual closure: July 7-21 2019

Do I need to worry about food allergies?

Both our kitchens processes foods containing wheat, nuts, dairy, shellfish, and meat. Because we use the same tools across all classes, we can't guarantee a totally sterile environment. If you have questions and/or concerns about this policy, please email us before signing up for a class.

Should my young chef be in the Kids Program or the Teen Program?

We overlap age 12 between Kids & Teens because some 12 year-olds have kitchen experience while others have no kitchen experience. We recommend they take our kids' class first, and our chef will notify you if your young chef is ready to move on to our teens' class. For chefs younger than 9, please see our Little Chefs page.

How do I book a class?

That’s easy! Just visit our classes page and click on any date and time to register and pay for a class.

Do you guys cater?

Yes! We would LOVE to cater your next event! We’ll just need a 48 hour notice for orders. Orders are for pickup only (unless your order is approved by one of our managers and a delivery fee has been charged). Just call (719) 528-6295 to order and pay over the phone.

Do we eat in class?

A whole meal is served in our Fix & Feast classes. In all savory classes, you will sample the dishes made and eat at the end of the class. In most sweet classes, you will take your desserts home and may do just a little sample of the food prepared.

Why is the flour you use different?

We pride ourselves in using a premium European style flour that is unbleached and unbromated in all of our baking and cooking across our center. What we love about it is that we have heard from many clients (although not a guarantee), that even if they are gluten sensitive, they can eat everything we do with this flour. Give it a try! We even sell it (link to boutique).

Are you a sit down restaurant?

We are a grab and go service. Our savory items can be taken to go hot or cold or eaten in our café.

Give the gift of togetherness

Nothing connects people more than food!

Gift Cards Available

Contact us.


The French Kitchen
4771 N Academy Blvd.
Colorado Springs
CO 80918

(corner of Flintridge and Academy)

Hours & Closures

Tuesday-Friday: 7am to 6pm
Saturday: 7am to 3pm
Sunday & Monday: closed (except for private events)
Private events can be scheduled outside of opening hours!
Holidays observed: New Year’s Day, 4th of July, Labor Day, Thanksgiving, Christmas Day
Annual closure: July 7-21 2019


(719) 528-6295