French Baking Class in Paris: Baguettes and Croissants with a Master Baker
Step into a traditional Parisian bakery and learn the craft behind France's most iconic breads.
This French baking class in Paris offers a rare, hands-on introduction to the techniques behind authentic baguettes and croissants, guided by a professional baker in a working Parisian bakery. Limited to just 8 participants, the session balances practical instruction with the relaxed atmosphere of a neighborhood kitchen.
The class takes place at Le Petit Mitron Bakery on Rue Oberkampf, a welcoming address in the heart of Paris where traditional methods are still practiced daily. Your host, Didier, brings years of professional experience to the session and walks participants through the process from scratch, including how organic grain is milled the old-fashioned way on a stone grinder.
By the end of the 2.5-hour workshop, you will have prepared your own baguettes and croissants, sampled them fresh from the oven, and received printed recipe cards to take home. The small group format ensures that each participant gets attentive guidance throughout.
This experience suits all levels, including complete beginners. No prior baking knowledge is required to follow along and produce results worth sharing.
What Makes This Class Stand Out
Learn to shape and bake authentic French baguettes using traditional techniques passed down through professional bakery practice.
Prepare croissants from dough to finished pastry, with guidance on the folding and laminating methods that define the classic result.
See organic grain milled the old-fashioned way on a stone grinder, a process rarely demonstrated outside a working traditional bakery.
Groups are capped at 8 participants, so Didier can offer personalized attention and answer individual questions throughout the session.
Taste the baguettes and croissants you have made, fresh from the oven, in the company of fellow participants before leaving.
Take home printed recipe cards with Didier's time-honored formulas so you can recreate both items in your own kitchen.
The class is held at Le Petit Mitron Bakery on Rue Oberkampf, a central and easily accessible location in Paris.
How the Class Unfolds
The session begins at the bakery on Rue Oberkampf, where you meet Didier and the other participants. Didier introduces himself and gives an overview of what the workshop will cover.
Didier demonstrates how organic grain is milled on a stone grinder, explaining why this method matters for the texture and flavor of traditional French bread.
You move into the kitchen to prepare baguette dough yourself. Didier walks through each stage, from mixing and kneading to shaping, sharing the professional tips that make a difference in the final result.
With baguettes in the oven, the class turns to croissants. You learn the folding and layering process that creates the characteristic flaky texture, again working directly with the dough under Didier's guidance.
Once both items come out of the oven, participants gather to taste their creations together. Didier shares his recipes on printed cards, giving you everything you need to practice at home.
What Is Included
Included
- 2.5-hour guided baking workshop with Didier
- All ingredients and baking equipment
- Hands-on preparation of baguettes and croissants
- Tasting of your freshly baked creations
- Printed recipe cards to take home
- Small group experience (max 8 participants)
Not Included
- Transport to and from the bakery
- Additional food or beverages beyond the tasting
- Gratuities for the host
Important Information
Reserve Your Place in the Bakery
Spots fill quickly given the small group size. Book in advance to secure your preferred date and join Didier at Le Petit Mitron Bakery.
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