We offer several Baking Classes in Paris: Croissants, French Bread and Chocolate Eclairs. All our classes are hands-on and small, welcoming from 6 to 8 participants, where people work in pairs or three. You will make everything from scratch and learn all the critical steps to achieve great results which you can reproduce at home.
After a few hours in the kitchen, you will get to taste your creations: from Pain Perdu (French Toast the French way) to Baguette with luscious Cheese, from regular to chocolate Croissants, you will taste it all before leaving with box and bag full of your creations.
We welcome children 12 years and above, and each child needs to be accompanied by a participating parent. But we welcome younger children with their parents in private cooking classes, so do not hesitate to contact us for those. We also offer Pastry Classes in Paris.
All our Baking Classes are totally hands-on, taught in English, set in a beautiful location, fun and instructive, and in small groups.
French cuisine is rich and varied with so many elements to delight. There are so many regional specialities to enjoy and then the great classics of haute cuisine. More recently nouvelle cuisine has made its mark and transformed the way we think about French food. Some of the original elements still delight though. There are so many fine cheeses to discover and wines to enjoy them with. Then there are the fine creations of the patisserie and boulangerie. Many expect that the intricate products of both might be beyond them but a baking class in Paris from Le Foodist is the perfect way to dispel those doubts.
French baking has so many products to admire. The baguette has come to symbolise French bread but originally it was the humble boule that was the staple bread of France. Our baking class in Paris will help you master these and many more. It is said that accuracy is the most important skill in baking. This extends to the mixture of the dough and the baker's skill in kneading. It also encompasses the temperature and times of cooking and even the temperature of the preparation surfaces. At Le Foodist our students will learn exactly what is vital to good baking and what is not.
French baking of course goes far beyond the boule and baguette. Lovers of white bread will enjoy the ringed couronne or hefty flute. Those with more modest appetites meanwhile may favour the more petite dimensions of the batard or delicate ficelle. Our baking class in Paris may also feature a pain de campagne, which mixes in some whole or rye flour. The mix, along with a thicker crust, helps this country bread keep longer.
Whether your taste runs to a sour dough pain au levain or the sweet brioche, French bread always has something that is as pleasing to the palate as it is to the nose and eye. Making good bread at home is a simple and wonderful luxury and with our baking class in Paris your home can be filled with the scent of fresh French bread for years to come. Bread is such a central part of French culture and our classes always discuss the context of the food within that culture. In this way we learn more about the people, just as we bake the bread.
Discovering culture through Food is what we want to do when we travel. So we have developed all our experiences with that simple idea in mind: ensure that you learn both about the topic at hand, but also about French culture in the process. So in our food tours, we will talk about the history of various aspects of French food, in our cooking class about how certain dishes became so important in our culture. During our wine tastings, we will explore the regional differences in French culture. And, a regional residential holiday is an opportunity to deep dive French food culture to its core and foundation: the regional gastronomies, and the concept of terroir. Follow the links to explore further.