Participants in this small-group class, limited to 8 people, will learn to make Buttery Croissants, Pain au Chocolat, and Pain au Raisin. The experience begins with a beverage of tea or coffee before diving into the baking process. Attendees will become familiar with the necessary equipment, ingredients, and the theory of croissant-making using high-quality local products. The class includes kneading predough and rolling out the dough to shape pastries. After baking, participants will taste their creations and engage in a discussion about their time in Paris, during which chefs will offer culinary advice and insights. Leftovers from the class can be taken home.
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