Step into our 5‑day French baking adventure in Paris
If you’ve ever wondered what really happens behind the scenes in our 5‑Day Baking Workshop at Studio Pâtisserie, this is your inside look – day by day. Nestled in the heart of Paris, just a short walk from landmarks like the Champs‑Élysées and Montmartre, our cozy studio becomes your home base for four intensive days of hands‑on baking plus a half‑day culinary tour of the city’s pastry treasures.
Over the course of 20 hours of baking, you’ll work in a small group (maximum 5 participants) so you receive personal attention, clear explanations, and plenty of time to ask questions and practice each technique at your own pace.
Why this workshop is special
Our 5‑day course is designed for all levels – from curious beginners and passionate home bakers to apprentice bakers and food‑loving travelers who want more than a quick tourist activity.
Classes are taught in English by professionally trained pastry chefs from Le Cordon Bleu Paris, using premium ingredients such as AOP butter and high‑quality chocolate, so you learn techniques exactly as they’re used in French pâtisseries.
You won’t just watch demonstrations; you’ll create each recipe yourself, with the chef guiding you step‑by‑step and helping you refine your skills until you feel confident to recreate everything back home.
Day 1 – French tea pastries: madeleines and macarons
Your first day focuses on elegant French “tea pastries” that showcase precision and finesse: madeleines and macarons. You’ll learn how to prepare classic madeleine batter, understand the secret behind that beautiful hump, and bake them to a delicate, buttery texture.
For macarons, you’ll dive into meringue techniques, macaronage (mixing the batter to the perfect consistency), piping, and controlled baking so your shells emerge smooth, shiny, and evenly risen.
Along the way, you’ll experiment with different fillings and flavors, discover how to troubleshoot common macaron problems, and gain the confidence to make these iconic French treats at home.
Day 2 – Viennoiserie masterclass: croissants and more
Day two is all about French viennoiserie – the buttery, flaky pastries that are the heart of every Parisian breakfast. You’ll learn to make traditional croissants and pain au chocolat from scratch, mastering laminated dough, precise folding, resting, and proofing times to achieve those delicate layers.
You’ll take things further with bi‑color croissants, using coloring and lamination techniques to create striking, eye‑catching pastries, plus pain aux raisins with silky pastry cream and plump raisins. Premium AOP butter and high‑quality chocolate are used to give your pastries the same depth of flavor you’d expect in an artisan Paris bakery.
Day 3 – French breads and enriched doughs
On day three, you move into the world of French breads and enriched doughs – ideal for anyone dreaming of serving a beautiful homemade breakfast. You’ll learn how to make classic French baguette, from mixing and kneading to shaping, proofing, and baking for a crisp crust and airy crumb.
You’ll also explore different styles of brioche (for example, traditional loaves and more creative shapes), understanding how enriched dough behaves and how to control fermentation for perfect texture.
Finally, you’ll prepare a hazelnut babka, layering dough and filling to create a stunning marbled loaf that’s as impressive visually as it is delicious.
Day 4 – Classic French cakes: Fraisier or Opéra
Day four is dedicated to the showpieces of French pâtisserie – classic cakes that combine multiple components and techniques. Depending on the season and the availability of strawberries, you’ll either make a Fraisier or an Opéra cake.
In the Fraisier, you’ll learn how to build a light yet structured cake with sponge, crème mousseline, and fresh strawberries, finishing it with clean lines and elegant decoration. If you make Opéra, you’ll work with layered almond sponge, coffee syrup, buttercream, and chocolate ganache, assembling it into a refined, rectangular entremets with a mirror‑like finish.
This day ties together many skills from earlier in the week – precision, timing, flavor balance, and presentation – to create a truly pâtisserie‑style dessert.
Day 5 – Paris pastry and baking‑supplies tour
The final half‑day takes you out of the kitchen and into Paris itself. Led by your chef, you’ll visit specialist baking utensil stores, Julia Child’s favorite shops, and the oldest pastry shop in Paris, comparing the techniques and products you’ve learned with the city’s historic and modern offerings.
You’ll stop at bakeries and cafés to taste pastries and enjoy coffee, see how different styles of croissants, breads, and desserts are presented, and discover recommended cookbooks and tools to support your baking journey at home.
It’s the perfect blend of inspiration, exploration, and relaxation after four intensive days of baking.
What you take home at the end
At the end of the workshop, you don’t just leave with memories – you take home the pastries you’ve made, along with recipes and a deep understanding of the techniques behind them.
Because the group size is limited, you’ll have had plenty of one‑on‑one guidance, so you can confidently recreate croissants, macarons, baguettes, brioches, babka, and classic cakes in your own kitchen.
More importantly, you’ll take home the feeling of having truly lived French pastry culture – not just tasted it – by working in a professional kitchen and exploring Paris through its bakeries and specialty shops.
Who this 5‑day workshop is perfect for
This experience is ideal if you:
- Are visiting Paris and want a meaningful, skill‑building activity instead of a quick tourist attraction.
- Love baking and want to finally learn croissants, macarons, and French breads properly, with expert guidance.
- Are a beginner, apprentice baker, or cooking enthusiast ready to invest in your pastry skills over several days.
Whether you’re traveling solo, with a partner, or with a friend, our relaxed, friendly atmosphere makes learning fun, and you’ll connect with fellow baking lovers from around the world.
How to reserve your place
The 5‑Day Baking Workshop is offered at 1,500 euros per person and includes four days of intensive baking (20 hours hands‑on) plus a half‑day guided tour in Paris.
Upcoming intakes are listed on our website, with some dates already sold out, so we recommend reserving early to secure your place.
To register or ask any questions, simply email us at info@studiopatisserie.fr or use the WhatsApp chat function on our website – we’re happy to help you with the booking process.
If you’re ready to turn your love of French pastries into real, practical skills, this 5‑day workshop is the immersive Paris baking experience you’ve been looking for.
More than just the basics
What we’ve shared above are only some of the major techniques and recipes you’ll cover during the 5‑Day Baking Workshop. Each intake is slightly different, and we always tailor the week to the group’s interests and questions so you get the most out of your time in the kitchen.
Exclusive to the 5‑day course, your chef also prepares a surprise recipe that will be revealed during the workshop – it might be an additional pastry, a seasonal specialty, or a favorite professional recipe not taught in any of our shorter classes. This keeps the experience fresh and exciting, and gives you one more gourmet creation to master and take home to impress your family and friends.
Graduation and certificate of completion
To close the week, we celebrate your progress with a small “graduation” moment at the studio. Each participant receives a personalized certificate of completion, signed by the chef, as a recognition of the skills you’ve developed during the 5‑day workshop and a special souvenir of your Paris baking experience.
We hope to see you soon!
Love,
Chef Leo
