Workshops — Boulangerie + Pâtisserie

Authentic French Bread + Baguette Class

Baguette, brioche and babka – three doughs, two hours, flour everywhere.

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 bread – the one thing Paris does every morning without fuss, and which the rest of us find surprisingly hard.

In a professional kitchen a few steps from the Champs-Élysées, you’ll work three doughs side by side with a baker who does this for a living. The baguette first: four ingredients, no shortcuts, and a great deal riding on how you mix, knead, shape, and score it. Then brioche, enriched with butter and eggs until it is barely bread at all. And finally babka, rolled, twisted, and baked into something you’ll want to photograph before you cut it.

Along the way you’ll learn what proofing actually does, why a hot oven and a little steam matter quite so much to crust, and how to tell a dough is ready by feel rather than by the clock. You leave with a baguette, a brioche, a babka, and a method that survives the flight home.

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.

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

Baguette, brioche and babka.

To take home

Everything you bake.

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