Pâtisserie à la Carte
June 2021
Macaron and Ganache filling class 020621am
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 030621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 030621pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 040621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Grand Classics of French Pastry Class 040621pm
Paris class only Strawberry cakes, french lemon tart topped with Italian meringue, chocolate and pear Charlotte, raspberry-vanilla layer cakes, milk chocolate-passion fruit layer cakes, three-tier cake, chocolate & raspberry ganache, caramel custard… these are standbys of basic French pâtisserie. These courses will allow you to discover and master, through making the great classics of French desserts, many different techniques. During the French pastry class you will learn how to make basic cake mixtures: Joconde sponge cake, ladyfinger sponge cake, biscuit dacquoise or…
Find out more »Croissant & French Breakfast Pastries class 050621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 050621pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 100621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 100621pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 110621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Grand Classics of French Pastry Class 110621pm
Paris class only Strawberry cakes, french lemon tart topped with Italian meringue, chocolate and pear Charlotte, raspberry-vanilla layer cakes, milk chocolate-passion fruit layer cakes, three-tier cake, chocolate & raspberry ganache, caramel custard… these are standbys of basic French pâtisserie. These courses will allow you to discover and master, through making the great classics of French desserts, many different techniques. During the French pastry class you will learn how to make basic cake mixtures: Joconde sponge cake, ladyfinger sponge cake, biscuit dacquoise or…
Find out more »Croissant & French Breakfast Pastries class 120621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 120621pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 170621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 170621pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 180621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 190621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 190621pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 240621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 240621pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 250621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 260621am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 260621pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »July 2021
Croissant & French Breakfast Pastries class 010721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 010721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 020721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 030721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 030721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 080721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 080721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 090721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 100721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 100721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 150721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 150721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 160721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 170721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 170721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 220721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 220721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 230721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 240721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 240721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »Croissant & French Breakfast Pastries class 290721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 300721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 310721am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Macaron and Ganache filling class 310721pm
Paris class only To climb to the top of the Eiffel Tower, to admire the majesty of Notre-Dame Cathedral, to be dazzled by Versailles, and to make your own macaroons with a French Chef in Paris… These things are must-does for creating unforgettable memories! In 2 hours and a half, you’ll learn how to make your macaroons a rousing success. Based on the Italian meringue method, which is more technical but yields better results, you’ll learn how to macaroon your…
Find out more »August 2021
Croissant & French Breakfast Pastries class 050821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 060821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 070821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 120821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 130821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 140821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 190821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 200821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 210821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 260821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 270821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 280821am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »September 2021
Croissant & French Breakfast Pastries class 020921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 030921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 040921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 090921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 100921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 110921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 160921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 170921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 180921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 230921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 240921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 250921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »Croissant & French Breakfast Pastries class 300921am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »October 2021
Croissant & French Breakfast Pastries class 011021am
Paris class only Croissants were once made from plain old ordinary bread dough ; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical dough in French pâtisserie. After 3 hours spent with our chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants and croissants with…
Find out more »