Hello, Kateryna, today I created a cosmic-style coating with the balloon effect. For the past 4 months, I struggled with achieving the desired result with a hairdryer. However, after watching your tutorials yesterday, I tried using an airbrush. And miraculously, it worked perfectly. Thank you so much for sharing your knowledge!

@luda_fedchenko

Katya, I'm overwhelmed with emotions. You are amazing. Your recipes are fantastic. And your online courses are probably one of the best—everything explained in detail, demonstrated thoroughly. Thank you.

@perla_nera_ristorante_pizzeria"

"Oops, I almost forgot. I struggled and struggled with cocoa glaze and went through quite a bit. I bought a recipe from Nikandrova; she also has one with cocoa, but I stick to yours. Can you add my review ❤️?

@moussecake_by_barbara

The 'Stone' mousse desserts are now available at 'Brownie' café. The dark glaze without coloring is a cocoa miracle, alkalized and Belgian. Thanks to @kateryna.pazhyna for the knowledge.

@brauni_coffee_cake"

"I haven't attended your live masterclasses (yet), but the online webinars are the most pleasant memories of my pastry education in 2020. It's great that you chose the teaching path. I really like your style, presentation, recipes, and precision. And I must say, for me, you are Kateryna and Oleksandr. It is an ideal duo and super atmospheric webinars.

@zoia.voitovych

Katya, you are a fantastic teacher!!! All your recipes are delicious and not difficult to prepare, I think precisely because you know how to explain everything in an accessible way. I took your online courses, and I recommend them to everyone ❤ You are the epitome of professionalism for me!

@boiko_olya19"

"Kateryna, a huge thank you for the wonderful glazing course. This time, I made a mirror glaze with pineapple juice (instead of puree), and it behaved perfectly - set evenly. And this was over a sponge cake. I'm simply delighted with it. Thank you so much!

@innakonovalovatort

... Today, I worked on two glazes, fruit and cocoa. I'm very pleased with the results; it works great. Thank you, Katya.

@chocoglam_bakery"

Read all reviews >

F.A.Q.

Hi, I'm Kateryna Pazhyna

Practicing pastry chef and founder of Pazhyna School.
I create desserts that elevate you to another reality with their flavors.

Mousse desserts and macarons are the directions from which I began my introduction to the pastry arts. They are my cherished desserts, both in terms of flavor and the intricacies of preparation. I honed my skills and acquired knowledge over several years before reaching the point where all textures and flavors are harmoniously balanced in a dessert, and all its components form a cohesive whole.

In each online lesson and course, I devote attention to the most crucial aspect – the theory that imparts value to every recipe. I explain the details about each ingredient and its role, visually demonstrate cooking techniques, and elucidate the reasons and consequences of all significant nuances.

In 2016, I transitioned from a boring office job to the kitchen, delving into the realm of pastry arts. Now, I earn more, engage in what I love, and share my knowledge with you. Over this period, through online and live classes, I have taught over 5000 students.

From the inception of my journey, I learned from top chefs worldwide – Christophe Michalak, Hans Ovando, Quentin Bailly, Diego Lozano, Tetiana Verbitska, Oleksandr Brazhevsky, and Kateryna Kryzhanovska-Horbach. I interned in Barcelona at Maria Selyanina's school.

I continue my learning journey even now because the pastry world is evolving rapidly, and it is essential to evolve in tandem. And to share this magic with you.

Hi, I'm Kateryna Pazhyna

Practicing pastry chef and founder of Pazhyna School.
I create desserts that elevate you to another reality with their flavors.

Mousse desserts and macarons are the directions from which I began my introduction to the pastry arts. They are my cherished desserts, both in terms of flavor and the intricacies of preparation. I honed my skills and acquired knowledge over several years before reaching the point where all textures and flavors are harmoniously balanced in a dessert, and all its components form a cohesive whole.

In each online lesson and course, I devote attention to the most crucial aspect – the theory that imparts value to every recipe. I explain the details about each ingredient and its role, visually demonstrate cooking techniques, and elucidate the reasons and consequences of all significant nuances.

In 2016, I transitioned from a boring office job to the kitchen, delving into the realm of pastry arts. Now, I earn more, engage in what I love, and share my knowledge with you. Over this period, through online and live classes, I have taught over 5000 students.

From the inception of my journey, I learned from top chefs worldwide – Christophe Michalak, Hans Ovando, Quentin Bailly, Diego Lozano, Tetiana Verbitska, Oleksandr Brazhevsky, and Kateryna Kryzhanovska-Horbach. I interned in Barcelona at Maria Selyanina's school.

I continue my learning journey because the pastry world is evolving rapidly, and it is essential to evolve in tandem. And to share this magic with you.

Desserts by Kateryna Pazhyna

Still have questions? DM me on Instagram