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.

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.

Anne Doan

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!

Shane Lyons

Guest Chef of Cooking 101 and Fine-Dining 201 Classes

My name is Shane Edward Lyons, and I love to write, cook, host, teach, and treat. I spent my first decade and a half of life as a working child actor, starring and guest-starring in beloved and iconic television series. I hammed it up as a series regular cast member on Nickelodeon's ALL THAT and got crossed examined by Judith Light, portraying a mentally dense 14-year-old convicted killer on LAW & ORDER: SVU. Deciding at sixteen, I was tired of the big paychecks, I began my culinary career as a pudgy soggy handed dishwasher.
After paying my dues in the dish pit, I enrolled at the Culinary Institute of America and have spent the last almost two decades working with some of America's most well-regarded chefs. I've had stints with Daniel Boulud and David Chang, along with learning from one of the most respected restaurateurs in the business, Drew Nieporent, my partner, and mentor at our flagship fine-casual public house, Distilled New York.

Kristal Alfonso

Sommelier, Chef Instructor, Prep Cook, 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!

Nancy Ellis

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.

Heidi Wigand-Nicely

Café Attendant & Prep Cook

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).

Anna Moreno

Café Attendant

Katrina Adad

Admin

Nitu Singh

Chef Instructor

Nitu (pronounced 'nee-two') came to the United States from New Delhi, India about 40 years ago. Nitu's love for cooking started with learning recipes from her grandmother, and she enjoys teaching others the many spices, dishes, and flavors from her birthplace. As a U.S. military wife, she has lived in many countries, including South Korea, Germany, and all over the continental USA. Nitu's passion for cooking Indian as well as many other cuisines from around the world has empowered her to share her many learnings, experiences, and breadth/depth of knowledge with The French Kitchen! To Nitu, food is an experience. She is excited to bring and share the delicious recipes from India into your kitchen! Get ready for an exciting, educational, and energetic cooking class with the one and only... Nitu!

When Rebekah isn't working, you can find her studying for school. She's working to gain her Bachelor's in Business Administration and hopes to open her own crochet shop in the future! Rebekah also enjoys creative writing, reading, crocheting, and watching movies. She enjoys spending time with her two cats, Orion and Aries, and her favorite thing to eat is anything sweet. Her most favorite dessert is tiramisu - she loves the coffee and sweet cream!

Abby Mall

Class Assistant, Prep Cook

Lincoln Hexter

Class Assistant

Lincoln has lived in Colorado springs for 5 years and has been working at The French Kitchen for one 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

Class Assistant

Classes Taught
2,000
Croissants Made
20,000
Happy customers
8546
Coffee Drank
12,500
FAQ's

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

Location

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

Phone

(719) 528-6295

E-mail

info@tfkcc.com