About Lé Dessert

Lé Dessert is a private baking lessons company teaching the art, science and fun of baking decadent desserts in the privacy, convenience and comfort of individual homes throughout the Chicagoland area (including the North Shore and near suburbs). We help you create delicious desserts and a memorable experience that's sure to leave a lasting impression with family, friends and guests.

Lé Dessert offers:

• Demonstration and hands-on baking classes in your kitchen
• Opportunities for all ages and experience levels, from kids to advanced bakers
• Practical instruction methods and one-on-one attention
• American and classic French recipes
• Fresh selection of local ingredients and premier baking products
• Exclusive expertise and training from Paris' famous Le Cordon Bleu Culinary School
• Easy entertaining event: festive or relaxing atmosphere, your choice of company and delicious desserts
• Education about good recipe content, unique baking techniques, quality ingredients, useful baking products, secret tips of the trade, latest trends, hot dessert concepts and more

About Patte Borg

Patte Borg, owner and pastry chef of Lé Dessert, brings her expertise and experience in the art of French baking and pastry to every Lé Dessert event.

From a young age, Patte knew she was destined to bake. After completing undergraduate and graduate training in food science, she began pursuing her dream of becoming a pastry chef. While working at several fine-dining establishments in Chicago, Patte also spent many tireless nights at a local culinary school, Dumas Pere, studying and learning the art of French baking and pastry.

In 2001, she continued her mastery of pastry, flying to Paris to live and train under the master chefs at the famous Le Cordon Bleu Culinary School. She graduated from Le Cordon Bleu with distinguished honors, confident and ready to put her skills to use back at home in Chicago.

In addition to Lé Dessert, Patte's current schedule includes academic teaching in Baking and Pastry for The Cooking and Hospitality Institute of Chicago, Le Cordon Bleu Program and The Institute of Culinary Arts at Robert Morris College in Chicago.