Le Cordon Bleu Logo

Freshly Baked Pastries Workshop


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, tea towel 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
Chocolate roll

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:

Price: 250.00€

Duration: 5 hours 30 minutes

Freshly Baked Pastries Workshop Chefs

Savoir-faire, experience and finesse are the qualities that sum up Le Cordon Bleu Bakery Chef Instructors who teach the Freshly Baked Pastries Workshop and Making your own Bread Workshop. Don’t miss out!

The story behind the croissant recipe

The origins of this freshly baked pastry date back to 1683, when the Turks besieged the capital of Austria. The croissant was introduced to the French court in the 17th century by the Austrian princess, and Louis XVI’s wife, Marie-Antoinette.

However, the traditional croissant, that we know and love today, is made with leavened puff pastry.
The combination of leavened dough and puff pastry dough give the croissant its multi-layered structure and light and crispy texture.

Short Courses

Last page update in June 2024.