Duration: 5:30 hours
On the banks of the Seine, in a spacious kitchen room with independent working stations, each participant learns to make freshly-baked pastries, such as croissants, pain au chocolat as well as French brioches and various cakes.
This workshop is open to everyone. It is for those who have dreamed of being able to offer an exquisite breakfast to their loved ones, as well as for beginners, apprentice bakers or cooking enthusiasts who are looking to perfect their technical skills.
During the Freshly-Baked Pastries Workshop, all participants attend the explanations and then make the recipes under the watchful eye of the Chef.
At Le Cordon Bleu Paris, we believe that this is the best way to teach such precise skills as the mythical French croissant, the timeless pain au chocolat or brioches. At the end of the workshop, you will take your pastries home.
Apron and cooler bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.
On the menu:
6 January, 17 February, 9 March, 23 March, 2 April, 17 April, 15 May, 5 june, 28 June, 11 July, 3 August, 17 August, 6 September, 20 September, 2 October, 26 October, 16 November, 28 November, 13 December
Croissant
Chocolate roll
Brioche
Note:
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.
Book your seat for this workshop:
