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 petit déj – the French breakfast par excellence, and the small miracle of making it yourself.
In a warm, convivial atelier near the Parc Monceau, Déborah lets you in on the whole business of pâte levée feuilletée – the leavened, laminated dough behind the two stars of the viennoiserie counter. You’ll learn the tourage, that patient folding of butter into dough; the shaping, which looks easy and isn’t, at first; and the bake, which is where the layers finally earn their keep. Croissants and pains au chocolat, in other words, from scratch and by your own hands.
Then you sit down and eat them, still warm, the way Parisians do – which is the part nobody needs teaching. All levels are welcome, and children from the age of 4 can join alongside a parent.
Instant gratification
- The atelier
- A pâtisserie atelier in the 17ème, near Parc Monceau.
- The bake
- Croissants and pains au chocolat.
- The level
- All levels. Children aged 4 and up can join with a parent.
Enquire
Hungry to learn?
Pick a date on the calendar, or tell us about your group for a private class.
Les infos
- Duration
- About 3 hours.
- Guests
- For groups up to 8. Larger groups, please enquire.
- Includes
- All ingredients and your pastries to take home.
- Booking
- Live calendar, instant confirmation. Private classes by enquiry.
- Cancellation
- Individual spots on the public calendar: fully refunded up to 72 hours before. Private groups of up to 10: fully refundable up to 7 days before. Custom groups: please refer to your brief.
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