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 Mazeran

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

Sebastien 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. He’s not just a phenomenal baker and pastry chef, but he's also Blandine’s right-hand man and regularly advises her in all aspects of the business.

Hogan Ahrens

Chef, Manager

“A good meal may not change your whole life, but it can certainly change your day”

Hogan Ahrens started his culinary career in Colorado Springs when he began a 6000-hour apprenticeship program with the American Culinary Federation in 2004. Three years later he completed the program while working simultaneously as a Sous Chef at the Garden of the Gods Club where he would remain until 2010. Hogan then resumed his education completing his bachelor’s degree in Nutrition from UCCS in 2011.
Since then he has expanded his knowledge and experience by working at restaurants around the springs including Nosh, and most recently the Warehouse Restaurant where he has been for the past five years.
A US Marine Corp Veteran Hogan spends his free time with his wife and three children typically outdoors playing lawn games or sitting by a fire. When he’s not entertaining them with his humor, you can usually find him extending his creativity beyond the professional culinary world by creating something new in the woodshop or in his home kitchen.

Anne Doan

Chef Instructor

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!

Julien Renaut

Guest Chef of MasterClasses, Owner of La Belle French Bakery

Julien Renaut was born in the cultural hub and bustling city of Lille, France in 1986. At the young age of 17 he began pursuit towards an education for his love of pastries at the CEFMA of Tourcoing. He graduated in 2007 with a Pastry Degree from the prestigious school. With his natural talent and passion craving even more knowledge and skills, he immediately went on to pursue and receive his Master’s Degree in Chocolate in 2008 from CEFMA. During his schooling he also worked & completed an apprenticeship at Auchan in Leers, France. Working under the supervision and with the guidance of Laurent Moras and other well know professionals. During his apprenticeship he learned the coveted craft of chocolate sculpture and was selected by his school to create for a Chocolate Expo for the Senate. After his apprenticeship was completed, he was offered a position to bake bread at a local bakery. Although he had never baked bread before, he showed his brilliance and determination to conquer a new skill on his own by teaching himself how to bake bread.

Julien’s desire for growth, determination to achieve leadership and passions for new opportunity allowed him to effortlessly move to the United States in pursuit of his dreams. He landed in San Diego, CA and took a position as an Executive Pasty Chef supervising a team of 6 at French 101. During this time, he branched out and became a consultant in San Francisco, CA for Cocola Bakery. Helping the team expand and enhance the production of their French macaroons and other desserts. He then went on to an Executive Pastry Chef position at La Valencia Hotel in La Jolla, CA. Working under Chef Sean Eastwood who had been trained by world renowned French Chef Paul Bocuse.

Julien’s' career eventually brought him to Breckenridge, CO, where he was the Executive Pastry Chef at La Française French Bakery for 4 years.

Opportunity in the big city eventually called him to Denver, CO where he began a position at The Wellshire Event Center as the Director of Cuisine. His years of training, knowledge and priceless experience allowed him to take lead and bring growth to their culinary menu. He opened a pastry kitchen allowing bakery production to be used for Corporate, Private and Wedding events. All while managing the staff and running their state-of-the-art kitchen for all banquet events.

In 2016 he realized it was time to branch out on his own and he opened La Belle French Bakery. His goal is to offer outstanding French pastries with the highest of quality to local businesses. Guaranteeing authentic French recipes and ingredients to every cafe, restaurant, hotel and business in Colorado. Julien has also made an effort to bring young talented French pastry chefs to the USA to allow them the same opportunities he once created for himself! As the success of La Belle continues to grow, Julien is always working on expansion. He is currently planning to branch out of state and or open a retail bakery location. His endless desire to share his passion will never waiver.

Running a successful business proves to be one of the many endeavors Julien is partaking on in 2020.

Julien was asked to join the French Chamber of Commerce in Colorado as the Culinary Director; he began teaching Master Pastry Classes at The French Kitchen in Colorado Springs; and has partnered with a farm in El Salvador producing his own brand of gourmet coffee brilliantly named Sombre. His coffee matches the same level of quality he provides with his pastries and will be available in 2020.

Kristal Alfonso

Sommelier, Chef Instructor, Cheesemonger

Kristal is a retired KC-135 pilot, originally from North Carolina. Her husband is originally from Pueblo, and they both retired from the Air Force in Colorado Springs and have been living there since 2010. While she was on terminal leave from the Air Force, Kristal attended Cook Street Culinary School in Denver, earned her butchery certificate from the Rocky Mountain Institute of Meat, and her Level 1 Sommelier certification from the International Sommelier Guild. She is currently a Level 2 certified sommelier with the International Wine Guild and Kristal also teaches yoga at a local studio.

Kristal has been with The French Kitchen as an employee off and on for over a year, but she has attended lots of classes. Her favorite class has to be Potatoes, since they are one of her favorite foods! She loves pairing wine and food together, and potatoes can pair with anything... making it the perfect food for her. Kristal also enjoys the bread classes and taking classes with her son.

As for 2020, Kristal is starting to teach a Cooking with Wine Series here at TFK, where she will share how to use wine in your every day meal preparation and how to approach wine tasting and food pairing. She will also continue to offer wine and food pairing experiences around our major holidays. Cheers!



Gabe Patrick

Prep Cook

Jacki Lampitt

Baker Assistant

Heidi Wigand-Nicely

Café Attendant

Heidi grew up in Ohio in a German family. She and her brothers were the first generation in the family to be born in America. She moved to Colorado during her college years and graduated with a B.A. in Education. She has worked with children and animals (horses and dogs) in many different settings through the years, including outdoor camps and schools. She spent many years raising her 4 kids, 3 boys and a girl, and has cooked and baked her fair share in the home kitchen! Heidi most recently has run a Bed & Breakfast out of her home and really enjoyed all the wonderful guests throughout the past years.
When not at work, she loves doing most anything outdoors such as bicycling, hiking (with her chocolate lab, Jesse), snowshoeing, kayaking ... and also loves reading, sewing/quilting, music and playing with her awesome grandchildren. She is enjoying learning about the wonderful foods The French Kitchen has to offer, and yes, learning to pronounce them properly as well!
Heidi is currently writing a cookbook featuring her breakfasts served at her Bed and Breakfast, and is passionate about the non-profit she is a part of ... NASTaP (Association for Native American Sacred Trees and Places).

Savannah Splechter

Café Attendant

Savannah grew up moving around the country in a military family, from the East Coast to the Midwest and back again several times. Her Dad came from a farm in Kansas and her Mom from Upstate New York, an interesting combination that created a tight knit family. She lived in Colorado twice during her moves and always wanted to return and is thrilled to be back in such a wonderful area. She is currently pursuing a B.A. in English. She served in the Air National Guard and has also worked in several different positions with children: from preschools and elementary school social and emotional classrooms to organizations that worked to improve the lives of infants with special needs. During her free time, she loves to hang out with her family, go out hiking and for walks, and to read. Among her favorite books are The Lord of the Rings by J.R.R. Tolkien, The Chronicles of Narnia by C.S. Lewis, and Lioness Arising by Lisa Bevere. She has loved getting to know everyone who makes up The French Kitchen family and enjoys learning about (and eating) the amazing food!

Jennifer Martin

Café Attendant

Jennifer is an introverted computer geek who honed her customer service skills while serving as a computer programmer in the US Air Force, and she may or may not be a picky eater...Jennifer grew up in Scotland and loves all things Celtic. She is fascinated with languages, can speak a little ASL (American Sign Language), Spanish, and knows a smattering of phrases in Italian, Norwegian, Danish, Japanese, Chinese, German, and Korean. If you're Scottish, my accent will come on strong of its own accord (I promise I'm not taking the Mickey out of you)! Jennifer loves to travel and explore and has been to over 40 of the 50 US States, about 8 countries in Europe, and got to cross the International Date Line. Still on Jennifer’s bucket list – Cross the equator!

Jennifer has two only children (11 years apart), two Siamese cats, a ``Velcro dog``, and a husband of nearly 17 years. Jennifer is an introverted computer geek who honed her customer service skills while serving as a computer programmer in the US Air Force, a picky eater, and an insatiable learner. She has a deep appreciation of ``Dad Jokes`` and tries to keep a couple of knock-knock jokes always at the ready.

Jennifer has loved to bake her whole life. Her adult daughter discovered The French Kitchen in 2018 and promptly introduced the two. After taking 10 or more cooking classes, a job opening allowed Jennifer to join The French Kitchen team of folks she'd grown to adore over the previous year, and now Blandine can't seem to get rid of her!

Lincoln Hexter

Café Attendant

Lincoln has lived in Colorado springs for 5 years and has been working at The French Kitchen for over a year now. We've seen him grow up from a quiet, shy kid, into a joking, fun-loving guy! Lincoln enjoys mountain biking and is currently pursuing his private pilots license with the hope of becoming a commercial pilot. He's a quick worker in the kitchen - he picks up new things quickly, as is able to get his duties accomplished quickly and efficiently. Of all of the classes we offer, Lincoln likes our Bread class the most!

Jack Embery

A.W.E.S.S.O.M.E Team Member

Member of The AwesSome Team: Administrator of Website and Excellent Superior Supervisor Of technology Management Execution

Pearline Brutel

A.W.E.S.S.O.M.E Team Member

Member of The AwesSome Team: Administrator of Website and Excellent Superior Supervisor Of technology Management Execution.
Also Blandine's middle daughter.
Days usually consist of work, sleep, and anime.

Heather Currie


Heather is originally from Pennsylvania, but has lived in The Springs for the last 4 years. She is married with 2 boys (ages 7 and 2). She has 3 dogs (small, medium, and very large), and a Russian Tortoise named Waffles. Growing up Heather was a gymnast and performed shows on the Exhibition Team. She taught pre-school and pre-K gymnastics classes for 5 years. In 2017, Heather became a certified Yoga Instructor and has taught yoga in North Carolina and Colorado. Although she enjoys baking, Heather HATES cooking dinner. She says if she won the lottery she would hire a personal chef and never cook again. Namasté!

Bailey Cook


Bailey was born and raised in Georgia, so she has always appreciated good homestyle cooking. She moved to Colorado in 2014 and immediately fell in love with the Colorado mountain life. She recently graduated from UCCS with her bachelor’s in Business Marketing and really enjoys helping with The French Kitchen’s social media and marketing. The love of her life is a small fluff puff named Cash, after the infamous Johnny Cash, but he will also respond to Cash Money. Together they love hiking and most importantly eating good food. In her free time, Bailey is working towards weaning herself off the college diet and is experimenting with cooking appliances other than a microwave. She is hopeful and optimistic!

Clea Brutel

Steward, Admin

Blandine's oldest daughter.

Skylar Rinaldo

Prep Cook

Bakery Assistant


Emie Brutel

Bakery Assistant

Blandine's youngest but tallest daughter!

Noah Stretch


Elisabeth Stretch


Daniel Stretch


Classes Taught
Croissants Made
Happy customers
Coffee Drank

Questions? We’re Here to Help!

What Are Your Hours?

Tuesday - Saturday: 7am to 3pm
Sunday - Monday: closed
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

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

(At the corner of Flintridge and Academy)

Hours & Closures

Tuesday – Saturday: 7am to 3pm
Sunday & Monday: closed
Private events can be scheduled outside of opening hours!
Holidays observed: New Year’s Day, 4th of July, Labor Day, Thanksgiving, Christmas Day


(719) 528-6295