Parisian brioche
Brioche requires special attention, particularly when it comes to the eggs and butter. These little tips will make all the difference, and your patience will be instantly rewarded.
Croissants & flaky pastries
Laminated dough is an iconic technique — and a perfectly learnable one! We work through the butteringand folding together. On the menu: butter croissants and pains au chocolat. You leave with your own still-warm batch.
Focaccia
Focaccia, the star of the aperitif: plain, with herbs de Provence, with olives or sundried tomatoes, but above all with olive oil.
Bagels
Very few ingredients are needed to make these distinctive breads. A surprising cooking process gives them their chewy texture — and an irresistible urge to have a second one!
Croissants & flaky pastries
Laminated dough is an iconic technique — and a perfectly learnable one! We work through the butteringand folding together. On the menu: butter croissants and pains au chocolat. You leave with your own still-warm batch.
Bread
I've heard it too many times: "I don't make bread, it's too complicated" — let me prove you wrong.
Cinnamon rolls
It took me a little while to take the plunge, wrongly thinking the recipe was difficult. It only took one try to realise that not only is it easy, it's also incredibly fun to make.
Olive oil rolls
This recipe is fantastic because it teaches the fundamentals of bread-making: transforming water and flour by hand, and the first technical gestures that are useful in 90% of bread and pastry recipes.
Shortcrust & puff pastry
Laminated pastry can feel intimidating — but once the key steps are explained and you've made your first batch, you'll never buy shop-bought again.