Enjoy a half-day Paris baking or pastry classes in English
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At a Glance
Price: $150 per person
Departure Time: Various (see below)
Duration: 3 hours
Meeting Point: Cook’n with Class, 6 Rue Baudelique, 75018 Paris, France
Group Size: 8 person maximum
Availability: Mon.-Thurs. and Saturday year-round
Paris Pastry or Baking Classes in English
Get acquainted with the art of French pastry making or baking classes at a Montmartre atelier. The class is operated by a well-respected cooking school: Cook’n with Class.
Half-day French cooking classes available.
Any tour can be made private. Contact us for pricing and details.
About our Paris Dessert and Pastry Class
You will prepare, from scratch, several French pastries and desserts, using fresh seasonal ingredients.
Typical desserts made: creme brulee, molten chocolate cake, soufflé au Grand Marnier, madeleines, and fruit tart with pastry cream.
All participants on our Paris Pastry or Baking Classes will work on every stage of the recipes. Students will be invited to take home the day’s creations.
Class duration – around 3 hours – Available Monday, Wednesday and Saturday at 2:00 pm.
English Speaking Paris Baking Class
Flour, water, yeast, butter. It’s a short list from which a myriad of baked goods can be made. In the course of three hours, students will learn proper technique, preparing breakfast pastries such as croissants, pain au chocolat, and brioche.
On the savory side, foolproof pizza dough and pie crust recipes will be shared by the master baker. All the preparations will be eaten in-house, accompanied by hot chocolate, tea or coffee. You can also choose to take them “to go”.
Note that dough which requires overnight resting will be prepped ahead of time for use by the class.
Class duration – around 3 hours – Available Tuesday, Thursday, and Saturday at 9:00 am
Read our customer reviews.
|Why we love this class – We brought along our then-6-year-old for an afternoon of making French bistro desserts. Amazing. And got a lot of desserts to go. I learned how to get stray egg shell out of a batter – use another piece of egg shell to grab it. It works every time!- Laura|