Paris Pastry or Baking Classes
Enjoy a half-day Paris baking or pastry classes in English

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Paris Pastry and Baking Classes in English
We offer two wonderful introductory classes for learning the art of French pastry or baking. Both are fun, beginner-friendly, and operated by our partner school in Paris, Cook’n with Class—a five-star-rated cooking school founded and run by professional chefs since 2007. All classes are taught in English.
Paris Pastry or Baking Class
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: Monday-Thursday and Saturday, year-round
About This Class
Get a hands-on introduction to classic French pastries or baked goods at a dedicated atelier in Montmartre, hosted by Cook’n with Class. Half-day classes are available, and any session can be made private—contact us for pricing and details.
Half-day French cooking classes available.
Option #1: Paris Dessert and Pastry Class
Prepare multiple French pastries and desserts, all from scratch, using fresh seasonal ingredients.
Typical desserts:
- Crème brûlée
- Molten chocolate cake
- Grand Marnier soufflé
- Madeleines
- Fruit tart with pastry cream
You’ll work on every stage of each recipe, and take home whatever you don’t eat in class.
- Duration: ~3 hours
- Schedule: Monday, Wednesday, and Saturday at 2:00 pm

Option #2: English Speaking Paris Baking Class
Master the fundamentals of French baking: flour, water, yeast, and butter. In just three hours, learn to make breakfast pastries (croissants, pain au chocolat, brioche) plus savory favorites like pizza dough or pie crust. Note: Certain doughs that require overnight resting will be prepped in advance.
Schedule: Tuesday, Thursday, and Saturday at 9:00 am
Duration: ~3 hours
Meet Cook’n With Class Paris
A short video introduction to our partner cooking school in Paris, Cook’n With Class.
What Others Say About Cook’n With Class
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 |