Few things say Paris like a warm croissant – and making your own is surprisingly satisfying. In this hands-on class, a pastry chef shows you the techniques behind the most famous French viennoiserie.
What you learn
- Laminated dough: how butter and dough are folded together to create the flaky layers.
- Shaping: cutting the dough and rolling the triangles into the classic croissant shape.
- Proving and baking: the secrets of a golden, crisp crust and a soft, airy inside.
How it works
The class lasts about 2.5 hours, in a small group, in a pastry studio on the Left Bank, in the Latin Quarter. You work with the chef’s guidance, with ingredients and equipment provided. Croissant dough needs long resting times, so classes usually use dough prepared in advance for some of the steps.
Tips
- Take the class early in your trip: you will look at Parisian bakeries differently afterwards.
- Mention any allergies when you book – croissants are made with wheat flour and plenty of butter.
- Combine with a walk around Notre-Dame and the Latin Quarter, a few minutes away.
