Sourdough - SOLD OUT
Learn the art of rustic sourdough, from nurturing a starter to shaping and baking loaves with crisp crusts and tender, flavorful crumb.
Canelé - SOLD OUT
🍮 Master caramelized, custardy canelé — bake, learn, and take some home! ✨
Baguette - SOLD OUT
Learn the art of la baguette
Join us for a hands-on evening devoted to France’s most iconic bread — golden, crisp, and beautifully airy within.
We’ll explore every step from mixing and fermentation to shaping, scoring, and baking, uncovering the secrets behind that perfect crust and crumb.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh baguettes the next day.
Plated dessert: Chocolate 101
Chocolate Desserts: Ganache, Fruit & Flavor
For chocolate lovers, this class is a deep dive into one of pastry's most beloved ingredients.
Together, we'll explore the fundamentals of working with chocolate, including how to create a silky, perfectly balanced ganache and how to pair chocolate with seasonal fruits to elevate both flavors. You'll learn how to make a vibrant fruit coulis, discuss the principles behind successful chocolate and fruit pairings, and discover how different chocolates can dramatically change the final dessert.
We'll also spend some time tasting and comparing a selection of chocolates while discussing our favorite chocolate brands, cocoa percentages, and what makes a truly exceptional chocolate.
During class, you'll create an elegant plated chocolate dessert that combines rich chocolate ganache with fresh fruit and fruit coulis, along with techniques you can easily recreate at home.
As always, we'll enjoy a welcome treat and beverage, and you'll leave with recipes, new pastry skills, and plenty of chocolate inspiration.
Skill Level: Beginner to Intermediate
Duration: Approximately 3 hours
What You'll Learn:
How to make a smooth, stable chocolate ganache
The fundamentals of fruit coulis
Chocolate and fruit pairing principles
How cocoa percentage affects flavor and texture
Tasting and evaluating different chocolate brands
Techniques for plating elegant chocolate desserts
Perfect for anyone who believes there is no such thing as too much chocolate. 🍫🇫🇷
Gin & Pastry Pairing Experience w. Liberty Gin - 2 SPOTS LEFT
Gin & Pastry Pairing Experience
Must be 21 to attend.
You already know good food. Good drink. Now find out what happens when the two are built for each other.
This isn't a tasting — it's an exploration. Over the course of an evening, you'll move through two distinct worlds: the distillery and the kitchen. And by the end, you'll never look at a cocktail (or a pastry) quite the same way again.
It starts at the Palmer distillery, where gin gets the deep-dive it deserves. Botanicals, process, provenance — you'll go behind the scenes for an intimate look at how a spirit earns its complexity. It's the kind of insider access that turns a casual curiosity into a genuine appreciation.
Then it's into the teaching kitchen, where the real alchemy begins. Watch each cocktail come together — technique, balance, glassware, garnish — before meeting its pastry match. Savory against bitter. Floral lifted by cream. Bright citrus softened by something rich. Every pairing is intentional, every combination a small lesson in how flavor works across the glass and the plate.
This is for the people who read the menu twice, who ask where the ingredient came from, who want to understand what they're tasting — not just enjoy it (though you'll do plenty of that too).
Come curious. Leave with new favorites, new knowledge, and a serious craving for more.
** must be 21yo to attend
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Floral Design & High Tea
Floral Design & High Tea
Some gatherings are about learning a skill. Others are about slowing down long enough to appreciate beauty. This afternoon is a little bit of both.
Join L'Atelier and Vaux Studio for an intimate floral design and high tea experience inspired by the art of thoughtful hospitality. Settle in at a beautifully appointed table for a traditional tea service, complete with sweet and savory bites from L'Atelier, as you immerse yourself in the timeless craft of floral arranging.
Guided by Chanel Friscia, owner of Vaux Studio, you'll learn the fundamentals of a balanced, elegant arrangement — from selecting seasonal blooms to understanding composition and adding those final, finishing touches. Whether you're arranging for your home, a special occasion, or simply the joy of creating something beautiful, you'll leave with practical technique and a centerpiece of your own.
Along the way: tea, pastries, and conversation in the warm atmosphere that defines both studios. Flowers, like a well-set table, have a way of bringing people together — this afternoon celebrates that.
No experience necessary. All floral materials, tea service, and refreshments included.
Registration Policy Specific to this Event:
Due to the nature of this special event and the advance planning required for fresh flowers and vases, all registrations are final. We are unable to offer refunds, credits, or transfers for cancellations or no-shows. If you're unable to attend, you're welcome to gift or sell your spot to someone else; just let us know the new guest's name in advance so we can welcome them properly.
Olive Oil Pairing Experience
Olive Oil, Reimagined: A Sommelier-Led Tasting
Olive oil is one of the simplest ingredients in the kitchen, yet few ingredients carry as much complexity, nuance, and sense of place. This tasting experience invites you to slow down, taste with intention, and discover why exceptional extra virgin olive oil deserves to be appreciated like fine wine.
Join L'Atelier for an immersive guided tasting featuring six premium extra virgin olive oils from different varieties and regions. Led by certified olive oil sommelier Kori Dyer Mastroieni, you'll explore how olives become oil, what distinguishes exceptional quality from ordinary supermarket bottles, and how factors like harvest timing, variety, and production methods shape flavor.
Her passion for education and deep knowledge of the world's finest olive oils make every tasting both approachable and inspiring.
As you taste, you'll learn to identify the aromas and characteristics that define great olive oil: from grassy and herbaceous to green banana, tomato leaf, red berries, almond, and peppery finishes. A curated tasting guide and keepsake flavor reference card will help you compare notes and build confidence in evaluating olive oils long after the class.
Throughout the tasting, we'll pair each oil with thoughtfully selected bites that showcase its unique personality. Enjoy warm Mediterranean bread, olive oil cake, vanilla gelato finished with olive oil and flaky sea salt, and additional seasonal pastries designed to highlight how different oils can transform both sweet and savory dishes.
Whether you're looking to elevate your home cooking, choose better olive oils, or simply enjoy a delicious and educational afternoon, you'll leave with a new appreciation for one of the Mediterranean's most treasured ingredients.
No prior knowledge is necessary. All tastings, pairings, printed tasting materials, and refreshments are included.
Registration Policy Specific to this Event:
Due to the nature of this special event and the advance planning required with our partner, all registrations are final. We are unable to offer refunds, credits, or transfers for cancellations or no-shows. If you're unable to attend, you're welcome to gift your spot to someone else; just let us know the new guest's name in advance so we can welcome them properly.
Canelé Class - SOLD OUT
🍮 Master caramelized, custardy canelé — bake, learn, and take some home! ✨
Croissant
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Sourdough
Learn the art of rustic sourdough, from nurturing a starter to shaping and baking loaves with crisp crusts and tender, flavorful crumb.
Bake Anything: A Cookbook Celebration with Binding Agents
Bake Anything: A Cookbook Celebration with Binding Agents
The best baking isn't about memorizing recipes—it's about understanding techniques.
That's the philosophy behind French pastry, and it's also the heart of Erin Jeanne McDowell's highly anticipated new cookbook, Bake Anything. We're thrilled to celebrate its release with a special evening in partnership with Binding Agents, Philadelphia's independent bookstore devoted entirely to cooks and food lovers.
During this unique hands-on experience, we'll prepare one featured recipe directly from the book while exploring the foundational techniques that make it endlessly adaptable. Just as classical French pastry is built upon a handful of essential methods, Bake Anything shows how mastering a few core recipes can unlock hundreds of delicious possibilities.
Throughout the evening, Catie Gainor, founder of Binding Agents, will share the story behind the book, offer insights into Erin Jeanne McDowell's work and teaching, and discuss why Bake Anything is poised to become an indispensable resource for home bakers.
Of course, no cookbook celebration would be complete without taking the cookbook home. Each guest will receive their own copy of Bake Anything, giving them everything they need to continue exploring long after class ends.
Whether you're an avid cookbook collector, an aspiring baker, or simply someone who loves spending an evening surrounded by good food and good company, this event offers a rare opportunity to celebrate a remarkable new book while baking alongside fellow enthusiasts.
Your evening includes:
A hands-on baking class featuring a recipe from Bake Anything
Instruction rooted in classical French pastry techniques
A copy of Bake Anything to take home
Behind-the-scenes stories and cookbook insights from Binding Agents
Welcome refreshments and a small-group, interactive experience
Recipes, techniques, and inspiration to keep baking with confidence
Come celebrate a new cookbook, discover fresh techniques, and experience firsthand how mastering the fundamentals opens the door to limitless creativity in the kitchen.
Registration Policy Specific to this Event:
Due to the nature of this special event and the advance planning required for each guest's copy of Bake Anything, all registrations are final. We are unable to offer refunds, credits, or transfers for cancellations or no-shows. If you're unable to attend, you're welcome to gift or sell your spot to someone else; just let us know the new guest's name in advance so we can welcome them properly.
Baguette
Learn the art of la baguette
Join us for a hands-on evening devoted to France’s most iconic bread — golden, crisp, and beautifully airy within.
We’ll explore every step from mixing and fermentation to shaping, scoring, and baking, uncovering the secrets behind that perfect crust and crumb.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh baguettes the next day.
French Style Pop-tart: Brown Butter Apples & Cinnamon
Homemade Pop-Tarts, à la Française :Brown Butter Apple & Cinnamon Edition
A nostalgic favorite, reimagined for the cozy season. In this class, we transform the classic Pop-Tart using traditional French pastry techniques and warmly spiced, brown butter apples.
You'll learn how to make buttery, flaky puff pastry from scratch, prepare a rich brown butter apple and cinnamon filling that balances warmth and sweetness, and finish each tart with a delicate glaze. Along the way, we'll share the small details that elevate a simple treat into something truly refined.
Enjoy a welcome drink, a selection of French bites, and a relaxed, convivial atmosphere as we turn a childhood classic into an elegant, from-scratch pastry; celebrating the season in every bite.
Halloween Baking Party
Boo-tique Bakery: A Halloween Baking Party
Trade your everyday apron for your best costume and join us for a night of spellbinding sweets. This Halloween baking party brings together spooky music, a signature "bloody" cocktail, and a table full of boo-treats as we conjure up a trio of ghoulishly delightful confections.
Together, we'll pipe delicate meringue ghosts until they're crisp and glowing white, dip and roll rich monster chocolate truffles into their creepy-cute finishes, and dunk fluffy ghost marshmallows for the perfect spooky bite.
Along the way, expect plenty of laughter, a few tricks of the trade, and all the treats you'd expect from a proper Halloween soirée.
Come dressed up: the best costume might just earn a little something extra. You'll leave with a box of your handmade Halloween sweets and memories of a hauntingly good night.
What you'll learn:
– Piping and baking delicate meringue ghosts
– Tempering and dipping monster chocolate truffles
– Making and finishing ghost marshmallows
– Halloween-inspired decorating techniques
Perfect for: costume lovers, Halloween enthusiasts, and anyone looking for a spirited night out with a sweet (and slightly spooky) twist.
Croissant
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Sourdough Discard Class
Sourdough Discard, Reimagined: Waste Nothing, Bake Everything
Your sourdough discard isn't a byproduct; it's an ingredient waiting to shine. In this hands-on class, we'll explore the full range of what discard can become, transforming what usually ends up in the compost bin into a trio of delicious bakes.
We'll cover the fundamentals of working with discard: how to store it, when to use it, and how it behaves differently across sweet and savory applications.
Then we'll get our hands in the dough together, making crisp sourdough discard crackers, tender sourdough scones, and chewy sourdough cookies, learning the techniques and ratios that make each one work.
You'll leave with a new appreciation for your starter, a set of go-to recipes to bake again at home, and a box of everything we made together in class.
What you'll learn:
The role discard plays in flavor, texture, and structure
Storing and maintaining discard for regular use
Making crisp, savory sourdough discard crackers
Baking tender, flaky sourdough scones
Mixing chewy, flavorful sourdough cookies
Tips for incorporating discard into your everyday baking
Perfect for: sourdough bakers with extra starter on hand, home bakers looking to reduce waste, and anyone curious about baking beyond the loaf.
Baguette
Learn the art of la baguette
Join us for a hands-on evening devoted to France’s most iconic bread — golden, crisp, and beautifully airy within.
We’ll explore every step from mixing and fermentation to shaping, scoring, and baking, uncovering the secrets behind that perfect crust and crumb.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh baguettes the next day.
French Style Pop-tart: Cranberry & Orange
Homemade Pop-Tarts, à la Française: Cranberry Orange Edition
A nostalgic favorite, reimagined for the cozy season. In this class, we transform the classic Pop-Tart using traditional French pastry techniques and bright, warmly spiced cranberry orange filling.
You'll learn how to make buttery, flaky puff pastry from scratch, prepare a rich cranberry orange filling that balances tartness and sweetness, and finish each tart with a delicate glaze. Along the way, we'll share the small details that elevate a simple treat into something truly refined.
Enjoy a welcome drink, a selection of French bites, and a relaxed, convivial atmosphere as we turn a childhood classic into an elegant, from-scratch pastry; celebrating the season in every bite.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Baguette - SOLD OUT
Learn the art of la baguette
Join us for a hands-on evening devoted to France’s most iconic bread — golden, crisp, and beautifully airy within.
We’ll explore every step from mixing and fermentation to shaping, scoring, and baking, uncovering the secrets behind that perfect crust and crumb.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh baguettes the next day.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Fougasse: French-style Focaccia - SOLD OUT
Learn the art of traditional fougasse in this hands-on workshop inspired by the South of France.
Sourdough - 1 SPOT LEFT
Learn the art of rustic sourdough, from nurturing a starter to shaping and baking loaves with crisp crusts and tender, flavorful crumb.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Bastille Day French Bistro Night - July 17 - 2 SPOTS OPEN
Bastille Day French Bistro Night (BYOB)
Step into a cozy French evening, no passport required.
Once a month, we gather around the table for French Bistro Night—a relaxed, hands-on cooking experience inspired by the spirit of a neighborhood bistro.
Together, we’ll prepare a seasonal three-course menu rooted in classic French cuisine. The menu is finalized the same week, guided by what looks best at the farmers market; very much in the way small bistros set their “plat du jour” in France, letting the ingredients lead.
Along the way, you’ll pick up practical techniques, thoughtful tips, and a deeper understanding of how the French approach cooking at home: simply, seasonally, and with intention.
Then, we sit down to enjoy the meal family-style, just as it’s meant to be—shared, unhurried, and full of conversation.
Expect a warm, convivial atmosphere and thoughtful touches throughout. Whether you come with friends or join solo, you’ll leave with new skills, a full belly, and a little taste of France.
Bastille Day French Bistro Night - July 16 - SOLD OUT
Bastille Day French Bistro Night (BYOB)
Step into a cozy French evening, no passport required.
Once a month, we gather around the table for French Bistro Night—a relaxed, hands-on cooking experience inspired by the spirit of a neighborhood bistro.
Together, we’ll prepare a seasonal three-course menu rooted in classic French cuisine. The menu is finalized the same week, guided by what looks best at the farmers market; very much in the way small bistros set their “plat du jour” in France, letting the ingredients lead.
Along the way, you’ll pick up practical techniques, thoughtful tips, and a deeper understanding of how the French approach cooking at home: simply, seasonally, and with intention.
Then, we sit down to enjoy the meal family-style, just as it’s meant to be—shared, unhurried, and full of conversation.
Expect a warm, convivial atmosphere and thoughtful touches throughout. Whether you come with friends or join solo, you’ll leave with new skills, a full belly, and a little taste of France.
Sourdough - SOLD OUT
Learn the art of rustic sourdough, from nurturing a starter to shaping and baking loaves with crisp crusts and tender, flavorful crumb.
Baguette - SOLD OUT
🥖✨ Learn the art of la baguette ✨🥖
Join us for a hands-on evening devoted to France’s most iconic bread — golden, crisp, and beautifully airy within.
We’ll explore every step from mixing and fermentation to shaping, scoring, and baking, uncovering the secrets behind that perfect crust and crumb.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh baguettes the next day.
French Style Pop-tart: Summer Peaches - JULY - SOLD OUT
Homemade Pop-Tarts, à la Française (Summer Peach Edition)
A nostalgic favorite, reimagined at the height of summer. In this class, we transform the classic Pop-Tart using traditional French pastry techniques and perfectly ripe seasonal peaches.
You’ll learn how to make buttery, flaky puff pastry from scratch, prepare a vibrant peach filling that balances freshness and sweetness, and finish each tart with a delicate glaze. Along the way, we’ll share the small details that elevate a simple treat into something truly refined.
Enjoy a welcome drink, a selection of French bites, and a relaxed, convivial atmosphere as we turn a childhood classic into an elegant, from-scratch pastry; celebrating summer in every bite.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
French Style Pop-tart: Summer Peaches - SOLD OUT
Homemade Pop-Tarts, à la Française (Summer Peach Edition)
A nostalgic favorite, reimagined at the height of summer. In this class, we transform the classic Pop-Tart using traditional French pastry techniques and perfectly ripe seasonal peaches.
You’ll learn how to make buttery, flaky puff pastry from scratch, prepare a vibrant peach filling that balances freshness and sweetness, and finish each tart with a delicate glaze. Along the way, we’ll share the small details that elevate a simple treat into something truly refined.
Enjoy a welcome drink, a selection of French bites, and a relaxed, convivial atmosphere as we turn a childhood classic into an elegant, from-scratch pastry; celebrating summer in every bite.
Sourdough - 1 SPOT OPEN
Learn the art of rustic sourdough, from nurturing a starter to shaping and baking loaves with crisp crusts and tender, flavorful crumb.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
French Bistro Night - 2 SPOTS LEFT
French Bistro Night (BYOB)
Step into a cozy French evening, no passport required.
Once a month, we gather around the table for French Bistro Night—a relaxed, hands-on cooking experience inspired by the spirit of a neighborhood bistro.
Together, we’ll prepare a seasonal three-course menu rooted in classic French cuisine. The menu is finalized the same week, guided by what looks best at the farmers market; very much in the way small bistros set their “plat du jour” in France, letting the ingredients lead.
Along the way, you’ll pick up practical techniques, thoughtful tips, and a deeper understanding of how the French approach cooking at home: simply, seasonally, and with intention.
Then, we sit down to enjoy the meal family-style, just as it’s meant to be—shared, unhurried, and full of conversation.
Expect a warm, convivial atmosphere and thoughtful touches throughout. Whether you come with friends or join solo, you’ll leave with new skills, a full belly, and a little taste of France.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Gin & Pastry Pairing Experience w. Liberty Gin - SOLD OUT
Gin & Pastry Pairing Experience
You already know good food. Good drink. Now find out what happens when the two are built for each other.
This isn't a tasting — it's an exploration. Over the course of an evening, you'll move through two distinct worlds: the distillery and the kitchen. And by the end, you'll never look at a cocktail (or a pastry) quite the same way again.
It starts at the distillery, where gin gets the deep-dive it deserves. Botanicals, process, provenance — you'll go behind the scenes for an intimate look at how a spirit earns its complexity. It's the kind of insider access that turns a casual curiosity into a genuine appreciation.
Then it's into the teaching kitchen, where the real alchemy begins. Watch each cocktail come together — technique, balance, glassware, garnish — before meeting its pastry match. Savory against bitter. Floral lifted by cream. Bright citrus softened by something rich. Every pairing is intentional, every combination a small lesson in how flavor works across the glass and the plate.
This is for the people who read the menu twice, who ask where the ingredient came from, who want to understand what they're tasting — not just enjoy it (though you'll do plenty of that too).
Come curious. Leave with new favorites, new knowledge, and a serious craving for more.
Baguette - SOLD OUT
🥖✨ Learn the art of la baguette ✨🥖
Join us for a hands-on evening devoted to France’s most iconic bread — golden, crisp, and beautifully airy within.
We’ll explore every step from mixing and fermentation to shaping, scoring, and baking, uncovering the secrets behind that perfect crust and crumb.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh baguettes the next day.
Vacherin: French Vanilla Raspberry Ice Cream Cake - SOLD OUT
Vanilla Raspberry Vacherin
Light, Elegant, and Beautifully Layered
Discover the delicate balance of texture and flavor in this refined French dessert, where crisp meringue meets airy cream and vibrant fruit.
In this hands-on class, you’ll learn how to create a stunning vanilla raspberry vacherin from start to finish. We’ll focus on mastering French meringue, piped and baked to achieve a crisp exterior with a tender interior; then pair it with a light vanilla cream and bright raspberry components for a perfectly balanced dessert.
You’ll explore the art of assembly, layering textures and flavors with intention to create a dessert that is both visually striking and effortlessly elegant.
What you’ll learn:
– Preparing and piping French meringue
– Baking for a crisp, delicate texture
– Making a light, stable vanilla cream
– Balancing sweetness with fresh raspberry elements
– Assembling and finishing with clean, refined presentation
You’ll leave with your own beautifully finished vacherin and the techniques to recreate this elegant dessert at home.
The class includes a welcome drink and French treats.
Perfect for: beginners, home bakers, and anyone who loves light, fruit-forward desserts with a refined French touch.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Strawberry Tart - SOLD OUT
Strawberry Tart Class: Fresh, Refined, and Perfectly Seasonal
Celebrate late spring with the elegance of a classic French strawberry tart.
In this hands-on workshop, you’ll prepare a crisp, buttery pâte sucrée shell and learn proper rolling, lining, and blind-baking techniques for a clean, professional finish. We’ll make a smooth vanilla pastry cream and finish the tart with fresh seasonal strawberries arranged with care and precision.
You’ll focus on balance — crisp shell, silky cream, and juicy fruit — creating a dessert that feels both simple and luxurious.
What you’ll learn:
– Making and handling pâte sucrée
– Rolling and blind-baking tart shells
– Preparing a smooth vanilla pastry cream
– Proper fruit arrangement and glazing techniques
– Storage and serving for best texture
You’ll leave with your own beautifully finished strawberry tart.
The class includes a welcome drink and French treats.
Perfect for: beginners, home bakers, and anyone who loves working with fresh seasonal fruit.
French Bistro Night - SOLD OUT
French Bistro Night (BYOB)
Step into a cozy French evening, no passport required.
Once a month, we gather around the table for French Bistro Night—a relaxed, hands-on cooking experience inspired by the spirit of a neighborhood bistro.
Together, we’ll prepare a seasonal three-course menu rooted in classic French cuisine. The menu is finalized the same week, guided by what looks best at the farmers market; very much in the way small bistros set their “plat du jour” in France, letting the ingredients lead.
Along the way, you’ll pick up practical techniques, thoughtful tips, and a deeper understanding of how the French approach cooking at home: simply, seasonally, and with intention.
Then, we sit down to enjoy the meal family-style, just as it’s meant to be—shared, unhurried, and full of conversation.
Expect a warm, convivial atmosphere and thoughtful touches throughout. Whether you come with friends or join solo, you’ll leave with new skills, a full belly, and a little taste of France.
Croissant - SOLD OUT
Master the Art of Laminated Pastries
Join us for a hands-on afternoon of rolling, folding, proofing, and baking France’s most iconic viennoiserie.
We’ll cover everything from fermentation to lamination, explore flour selection and butter quality, and master that elusive final rise that creates delicate, honeycomb layers. You’ll learn how temperature, timing, and technique come together to produce beautifully caramelized, flaky croissants.
The class includes a welcome drink, French treats, and dough to take home so you can bake fresh croissants the next morning.
Perfect for: beginners, home bakers, and anyone ready to truly understand laminated dough.
Lemon Raspberry Cream Puffs - SOLD OUT
Lemon Raspberry Cream Puffs
Choux pastry is the ultimate shape-shifter; and in this seasonal workshop, we’ll transform it into elegant lemon raspberry cream puffs bursting with fresh flavor.
You’ll learn how to prepare classic pâte à choux from scratch, pipe and bake evenly hollow shells, and fill them with a silky lemon cream balanced by vibrant raspberry. We’ll focus on achieving the perfect texture: crisp exterior, airy interior, and smooth, stable filling.
What you’ll learn:
– Preparing and cooking the panade
– Mastering pâte à choux consistency
– Piping and baking for hollow, evenly risen shells
– Making a smooth lemon cream
– Assembling and finishing with precision
You’ll leave with a box of beautifully finished cream puffs and the skills to recreate them at home.
The class includes a welcome drink and French treats.
Perfect for: beginners, home bakers, and anyone who loves bright spring desserts.