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Le Foodist Paris Cooking Class

Croissant du Pain et des Idées

Christophe Vasseur is not like any of the others! Nothing prepared him to become a baker: his parents, both doctors, wanted to guide his education and he ended up working in fashion, comfortably settled in Asia; but one day he decides to leave everything and returns to France. Here, in Paris, he becomes a baker apprentice, at the age of 33. “I wanted to create something with my own hands”, he explains. In 2002 he finally finds his place of election: a magnificent shop classified as “Historic Monument” - which ever since is constantly crowded.

All the products are made on the spot. The best ingredients are selected: biological flour, extra fine fresh butter, free-range eggs... Croissants are cooked in a natural stone oven, which gives them a particular, authentic taste. The result is a magnificent croissant, crunchy below, with an enticing aroma of butter and almond. The outside is layered, light and crispy, the inside slightly soft and tender. A delightful experience!

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