The Art of French Pâtisserie
There is a precision to French pastry that borders on mathematics, exact ratios, exact temperatures, exact timing, and there is a romance to it too, the kind that turns butter and sugar into something that feels like an occasion. Our French Patisserie Series holds both of those truths at once.
Taught in small groups at our Manayunk studio, each class walks you through a classic technique from start to finish, the same methods taught in French culinary schools, broken down so that any home baker, at any level, can follow along with confidence.
Individual classes include:
Canelé : The deceptively simple canelé, with its dark caramelized crust and soft, custardy center, is one of the truest tests of a pastry cook's patience. Learn the batter, the resting time, and the technique behind that signature contrast of textures.
Mille-Feuille : Layers of crisp, laminated puff pastry and silky pastry cream, assembled with precision. A study in patience, structure, and the kind of French elegance that never goes out of style.
Palmier : Learn to laminate, roll, and caramelize your way to the beautifully crisp, golden "elephant ear" cookie, a lesson in sugar work as much as pastry technique.
French-Style Pop-Tart : A playful twist on a French pastry favorite, reimagined with laminated dough and seasonal fillings. Technical enough to teach real skill, fun enough to remind you why you started baking in the first place.
Tarts : From pâte sucrée to a flawless fruit or custard filling, this class covers the building blocks of a proper French tart — the kind you'd find in a Parisian pâtisserie window.
Macaron : The macaron is small, exacting, and famously unforgiving. We'll walk through the meringue, the "macaronage," and the piping technique that separates a good macaron from a great one — and you'll leave with a full box to prove it.
You'll take home:
Everything you bake in class
Technique you can repeat at home, long after class ends
See current sessions to book.
