About this tour
Learn to build proper laminated dough in a 90-minute Paris pastry class, the foundation every French baker masters for croissants and other breakfast staples. You'll work through the folding and resting techniques that create those shattered, buttery layers, then bake your own to take home. The session covers the surprising backstory of these pastries—their Austrian roots and French reinvention—with coffee and tea included throughout.
Highlights
- Master laminated dough folding techniques from a practising baker
- Bake your own croissants to bring away
- Discover why French and Viennese pastry traditions diverged
- Small group of up to six people maximum
- All equipment and ingredients provided, plus apron
What to expect
You'll arrive and get fitted with an apron, then dive straight into building the dough—mixing, folding, and resting it through multiple turns to develop those characteristic layers. Your instructor will walk you through the reasoning behind each step, why temperature matters, how long to rest between folds. You'll shape your croissants and pop them in to bake while you sit down with tea or coffee and chat through the cultural history—why these pastries ended up so entrenched in French breakfast culture despite their origins elsewhere. Towards the end, you'll collect your baked batch, still warm.
Good to know
The class runs up to six people; privatisation available on request. Bring your phone—photos and videos encouraged. No alcohol served. Public transport nearby for easy access. Wear comfortable clothes; you'll be standing and using your hands.
Tour sold and operated by its supplier via Viator. Descriptions on this page are original BugBitten summaries, not copied from the operator. Prices and availability are confirmed at checkout.