Penioza pastry school

About Olga Penioza

Olga Penioza is a working confectioner, teacher, and the founder of Penioza pastry school. Her courses cover chocolate, bonbons, chocolate cards, decoration, mousse cakes, and pastry displays.

From practice to teaching

Before pastry, Olga worked with design and materials, including stained glass. That experience shaped her habit of understanding a technique rather than repeating a recipe by eye. Her interest in ingredients and baking began at home and gradually became her profession.

Chocolate became a turning point: it demanded attention to temperature, crystallisation, humidity, and speed of work. That discipline became the basis of Olga's teaching: first understand the technology, then add decoration.

Penioza school

Questions from students grew into a school with courses on chocolate, bonbons, chocolate cards, three-dimensional chocolate flowers and figures, mousse cakes, cookies, and macarons. Penioza school has taught more than 15,000 graduates through its Russian-language programs.

Selected milestones

• In 2019, Olga co-authored Confectionery Showcase. Sales for a Million with Oleg Khotko.
• In 2023, she curated the confectionery direction at STANFOOD, METRO Cash & Carry's gastro academy.
• In 2025, Penioza School's Telegram channel was included in a Top 20 list of Russian chef-confectioner channels.

Areas of expertise

• Chocolate selection, tempering, cocoa butter, moulds, and tools.
• Bonbons: glossy shells, layered fillings, and ganaches.
• Chocolate cards, flowers, figures, and decorative compositions.
• Mousse cakes, pastry decoration, macarons, and pastry-display presentation.

The English course is in preparation. Join the early-bird list to hear when it opens.