Overview
It all starts with a warm cup of tea or coffee before jumping right into the crafting of your own Buttery Croissant, Pain au Chocolat (or chocolate croissant) and the Pain au Raisin ! Small groups of 8 allow the chef to follow closely how you learn new skills and knowledge. First, discover the equipment, the ingredients, and the theory behind the making of the croissant. You will be making it from scratch with quality ingredients we selected from our local producers. Then kneading the predough is where it all begins. You will provide the last ingredient with the rolling pin as you roll out the finished dough from which you will shape your own pastries! Time will do the rest while they rest and bake. It all ends well with the tasting of what you have baked and the always instructive chat about your trip to Paris. We, as chefs, are very happy to give you our culinary advice, recommendations, and opinions and also learn from you. Don’t forget to take away the leftovers!
- Adapted health and safety equipment: face masks and hand solution
- Tasting of the baked good and taking away all produces
- Hot and cold beverages throughout the workshop
- Illustrated booklet of the recipe
