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Weekend course
1) croissant & others

Croissant & others

This baking class will teach you from scratch, everything you need to know to make all these :

  • Croissant dough

Make the dough from scratch, 100% handmade

  • Traditional and almond croissant

Traditional croissant or filled and topped with almond

  • Chocolate croissant

Rolled croissant with melting chocolate sticks

  • Raisins croissant

Lighter croissant filled with custard and raisins

  • New York rolls – Timber ring croissant

Rolled croissant topped with chocolate and nuts

After the chef demonstrates, you will be making all these sweets by yourself.

Plain croissant, almond croissant, pain au chocolat and raisin croissant.

Croissant

Crunchy outside, soft inside, butter croissant

Pain au chocolat, showcasing its golden, flaky layers of buttery pastry with rich chocolate bars tucked inside. The pastry has a slightly crisp, glossy finish, with the chocolate peeking through at each end.

Chocolate croissant

Rich croissant with chocolate filling

Raisin croissant, with golden, flaky layers of croissant dough spiraled around plump raisins and a touch of creamy filling. The pastry is lightly glazed, giving it a subtle shine and highlighting its crisp, buttery texture.

Raisins croissant

Croissant filled with vanilla cream and raisins

New York rolls filled with rich chocolate, each roll dipped in a glossy chocolate glaze and sprinkled with thin almond slices. 

New york rolls

Rich croissant with chocolate topping

In details

This baking class will take place on Saturday, from 9:00 AM to 2:00 PM.
We accept a maximum of 8 students so you can learn in the best conditions. No previous experience is necessary, beginners are welcomed!

During this baking workshop, you will learn :

  • Croissant dough
  • Incorporating butter, rolling croissant
  • Almond cream and almond croissant
  • Regular croissant
  • Chocolate croissant
  • Custard and raisins croissant
  • New York rolls (timber ring)
  • And finally, brushing and baking all croissants!

In the classroom, a student carefully applies egg wash to a croissant, ensuring a golden finish.

Gallery

Chef Lucas rolling out croissant dough

Freshly baked almond croissants resting on a wire rack, topped with sliced almonds and a dusting of powdered sugar. The croissants have a golden, flaky crust and visible layers.

In the classroom, a female student carefully applies egg wash to croissants before placing them in the oven.

Pain au raisin, showing golden, flaky layers of croissant dough spiraled around juicy raisins and a touch of creamy filling. The pastry has a natural, matte finish, emphasizing its crisp, buttery texture.

A male student stands at a worktable, focused as he rolls out croissant dough with a wooden rolling pin. The dough is thin and evenly spread, ready for the next fold. He wears a white apron and has slightly flour-dusted hands, showing the hands-on effort of the pastry-making process.

New York rolls filled with rich chocolate, each roll dipped in a glossy chocolate glaze and sprinkled with thin almond slices. 

For more pictures, check our gallery

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