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Who doesn’t love pâtisseries: French pastries, cakes and small cakes, usually eaten for dessert. They’re absolutely delicious, and they’re also a great way to dive into French culture! Whilst French people can buy their pâtisseries in a boulangerie (baker’s) we don’t have the same luxury.
Patisseries are ideal if you want to impress or adore creating beautifully made pastries. This class will teach you how to make some truly indulgent dishes all made from start to finish. Your creations will bring a smile to your face and delight your friends and family.
Supported by our chefs, you will follow a series of recipes, covering a wide range of skills, including sweet flaky pastry, buttery ruff puff, enriched spiced fruit buns, Jaconde sponge, Genoise Sponge. Even the names alone conjure images of delicately made and exquisitely presented French cuisine.
We will cook a minimum of three dishes within a 2.5-hour class. Our friendly chefs cook along with you, offering tastings of their dishes and refreshments throughout.
What to expect:
All our classes take a hands-on approach to cooking, and you’ll be learning recipes from scratch. Our friendly chef will teach you all the tricks of the trade, starting with a fun and informative demonstration. After that, it’s over to you! You’ll be able to taste your food throughout the cooking process and season your plate to your liking. Throughout the evening chef will invite you to sample their food.
Dates: Visit our class schedule to see the next dates that are available.
(Dishes will vary according to season and availability of ingredients):
- Gateau aux fraises
- Tarte fine
- Chocolate pave
- Expert guidance from our chef teacher and assistants
- All ingredients and equipment
- Apron to wear in class.
- Class recipes *You will be e-mailed all the recipes you have cooked with us after the class.
- Refreshments and snacks available throughout the class
- Takeaway containers to take your creations home in (although feel free to bring your own or a cool bag if travelling far)
See our FAQs for more information