🥖 BREAD WORKSHOPS

Sourdough

Dive into the world of natural fermentation and rediscover bread the way it was meant to be — slow-risen, full of character, and naturally nutritious. Our method requires no commercial yeast, no preservatives, and very little salt. You’ll create your own levain and bake a sourdough loaf with deep flavor, crispy crust, and a digestible crumb.

You’ll make: your own sourdough starter and a full sourdough boule.

Baguette

Learn the secrets behind truly authentic French baguettes. Through long fermentation and gentle handling, you’ll achieve that iconic crackling crust and open crumb — without any additives. With both traditional and Respectus Panis methods, this workshop is all about time, feel, and simplicity.

You’ll make: traditional baguettes and a Respectus Panis version.

Focaccia

Golden, soft, and fragrant — this Italian-inspired bread is a joy to make and share. Learn to enrich your dough with olive oil, slow fermentation, and top it with seasonal garnishes. Paired with homemade dipping sauces, your focaccia becomes a centerpiece.

You’ll make: focaccia with tomato, rosemary, cheese; sauces like pesto or yogurt-lemon.

Pretzel

Twist, dip, and bake your own chewy pretzels in this joyful, hands-on class. We use traditional techniques without industrial shortcuts to make both classic and filled versions — crisp outside, soft inside, always satisfying.

You’ll make: classic pretzels, filled pretzels, and fun twisted shapes.

🥐 VIENNOISERIES WORKSHOPS

Croissant

Experience the magic of lamination as you fold and shape croissants from scratch. You’ll learn how to manage dough temperature, butter incorporation, and proofing for perfect rise and flake. A true French essential, made without compromise.

You’ll make: croissants, pain au chocolat, pinwheels or twists.

Viennoiseries

This workshop dives into soft, enriched doughs and their many uses. From golden brioche to pillowy pain viennois, you’ll shape, proof and bake a variety of comforting treats that are both rich and refined.

You’ll make: pain viennois, sugar tart, cinnamon twist, braided brioche.

Puff Pastry

Flaky, layered, and endlessly versatile — learn the foundational technique of pâte feuilletée. We’ll transform it into elegant French classics with precision and flair.

You’ll make: palmiers, mille-feuille, apple turnovers, and niflettes.

🍰 PASTRY & DESSERT WORKSHOPS

Fraisier

This strawberry-layered French dessert is a celebration cake like no other. Between a light génoise and a smooth mousseline cream, you’ll build a bright, elegant centerpiece.

You’ll make: génoise sponge, vanilla mousseline, fraisier assembly.

Black Forest

We revisit this classic with a modern French touch: rich chocolate sponge, cherry confit, whipped ganache and a clean layered finish. Flavor, nostalgia and elegance in one.

You’ll make: chocolate sponge, cherry confit, whipped ganache.

Feuilletine Bûche

A sophisticated take on the holiday yule log: you’ll create a mousse-based entremets with a crunchy praline insert and mirror glaze. Texture and finesse in every bite.

You’ll make: chocolate mousse, feuilletine insert, sponge base, mirror glaze.

Buttercream Bûche

Rediscover the charm of a traditional Christmas dessert. You’ll roll sponge, pipe Italian buttercream, and decorate your log in classic holiday style.

You’ll make: sponge, Italian buttercream, chocolate bark or décor.

Galette des Rois

This beloved January tradition features a rich almond frangipane inside flaky puff pastry. We’ll shape and decorate it together — and yes, there’s a fève inside!

You’ll make: puff pastry, almond cream filling, signature scoring.

Autumn Tarts

Celebrate the fall season with two refined tarts: one pairing warm pecans and vanilla, the other layering caramelized apples with spiced notes.

You’ll make: vanilla-pecan tart, apple caramel tart.

Tarts

From dough to decoration, learn how to create classic fruit tarts. You’ll make your own crust, silky custard, and arrange fresh fruits like a pro.

You’ll make: pâte sucrée, crème pâtissière, seasonal fruit tart.

Summer Fruit Tart

This colorful modern tart brings sunshine to your plate. Built on a zesty almond dacquoise, it’s filled with light vanilla diplomat cream and topped with radiant fruits.

You’ll make: lemon almond dacquoise, vanilla diplomat cream, fruit decor.

Éclair

Éclairs may look simple, but they’re full of precision. You’ll master the fundamentals of pâte à choux, learn how to fill and glaze, and walk away with two timeless French favorites.

You’ll make: vanilla éclairs, chocolate éclairs, chouquettes.

Éclair Avancé

Take your choux game to the next level with refined techniques and balanced flavors.

You’ll make: exotic éclairs (mango-passion fruit & coconut chantilly), pistachio-strawberry éclairs, apple caramel éclairs.

Macaron

Master the basics of macaron shells and classic fillings. You’ll learn to create perfect feet, smooth tops, and well-balanced ganache centers.

You’ll make: vanilla macarons, chocolate macarons.

Advanced Macaron

Explore sophisticated flavors and visual design with this focused macaron masterclass. You’ll perfect marbled shell techniques and work with layered fillings for a refined texture and taste experience.

You’ll make: marbled macarons with mango ganache and strawberry jelly, milk chocolate macarons with crispy praline center.

Macarons St Valentin

A special session celebrating love through pastry. You’ll pipe heart-shaped shells and fill them with cream and fruit for a romantic finish.

You’ll make: heart macarons with vanilla crème diplomate and fresh raspberries.

Verrines

These layered glass desserts highlight color, contrast and texture. A great way to explore mousse, cake, fruit and gelée in modern form.

You’ll make: raspberry-pistachio tiramisu, chocolate-passion fruit verrine.

🧀 SAVORY WORKSHOPS

Quiche

This elegant lunch classic gets a flavor-packed twist with a rosemary and tomato crust. Together we’ll make a creamy, cheesy filling inspired by the traditional Lorraine — with bacon, ham, and French Emmental.

You’ll make: rosemary-tomato crust, Quiche Lorraine (bacon, ham, cheese).

Savory Bites

Whether you’re hosting a party or prepping upscale snacks, this class gives you tools to shine. We’ll make a variety of small bites that balance texture, shape and flavor — from crunchy to creamy.

You’ll make: mini quiches, salmon croustillants, sausage rolls, cheese spirals, savory verrines.