The experience
More than a staple of daily life here, baking bread is a ritual – a symbol of the French way of living, and of eating, which UNESCO has seen fit to list as world heritage.
Today is really about the croissant, dressed up – the bi-colour kind, striped like something from a very good tailor.
It starts where all viennoiserie starts: dough from scratch, rested, then laminated with butter until the layers run into the dozens. The twist is a second, coloured dough, rolled thin and laid over the first before shaping, so that each croissant bakes up with clean stripes across its crescent. It is fiddly in the way that most beautiful things are, and the patient, friendly chefs at Studio Pâtisserie walk you through it a step at a time – from resting and proofing to the moment they come out of the oven.
Then a handful of other French pastries, chosen for what they teach about texture, layering, and balance. The butter is AOP, the chocolate is Valrhona, the fillings change with the season. Beginners are welcome, as are those who already know their way around a rolling pin. Everyone leaves with a box of their own, and a party trick for the next time they have people over for breakfast.
We fell in love with the baking workshops at Studio Pâtisserie after an afternoon spent making éclairs with our family, and couldn’t wait to share them with you. We love that their little locations evoke Parisian charm, tucked away from the crowds, and that the chefs have an illustrious background, having studied at Le Cordon Bleu.
Instant gratification
- The studio
- A professional pastry kitchen housed in a little out-of-the-way alcove that evokes Parisian charm, a few minutes’ walk from the Champs-Élysées.
- The bake
- Bi-colour croissants and a selection of French pastries, boxed and still warm.
- The ingredients
- AOP butter, Valrhona chocolate, and whatever the season suggests for fillings.
- The chef
- A patient, friendly professional pâtissier, trained at Le Cordon Bleu, with experience in notable French kitchens.
Enquire
Hungry to learn?
Pick a date on the calendar, or tell us about your group for a private class.
Les infos
- Duration
- About 2 hours.
- Guests
- Groups of up to 10. Larger and private groups can also be arranged by enquiry. Ages 16 and up.
- Includes
- All ingredients, aprons, the recipes, and everything you bake.
- Booking
- Live calendar, instant confirmation. Private classes by enquiry.
- Cancellation
- Full refund up to 72 hours before class. Private classes: full refund up to 7 days before, half up to 72 hours. Late cancellations and no-shows are non-refundable.
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