French Breakfast Pastries Class

Try baking in London with this French-inspired workshop.



3.5 hours Class size 1 to 12     label £180

If the thought of buttery, flakey pastry makes your mouth water, then you'll love this French pastry baking class. Learn how to make croissant and brioche dough using sustainably sourced and high-quality ingredients.

This baking adventure will begin with a handy demonstration from a talented chef to build your knowledge of French pastry. You'll learn how to make and shape both doughs, before rolling up your sleeves and giving them a go yourself.

During this baking class, you will learn to make:

  • Croissants.
  • Brioche.
  • Pain au chocolat.
  • Pain aux raisins.
  • Confectioners custard.

Expect expert teaching and advice on ingredients, baking skills, and tools from your guide. Using traditional techniques and delicious organic butter, you'll learn two delicious dough recipes that are very versatile and be extended to plenty of other baked goods.

Don't worry about the washing up! That will be taken care of. Plus the recipes you enjoy in the class will be emailed to you so you can keep whipping up more tasty pastries in your own kitchen.

Once you're all done enjoying this delicious London experience, you'll take home some newfound pastry making skills and fresh, homemade French breakfast pastries to impress your friends and family.

Please note:
  • This class uses induction hobs. If you use a cardiac pacemaker or electrical implant you are recommended to remain a safe distance from the hobs.
  • We are happy for anyone of any age to attend. If they are very young, an adult needs to work with them, in which case we would only charge for one space.


What you'll get
  • Email pack of recipes.
  • All the ingredients and equipment needed.
  • Your pastries to take home and enjoy.
What to bring
  • Closed toe shoes.
  • Container to take your pastries home in.
Suitable for

This class is perfect for beginners - no prior experience is needed.

This class is great for individuals and couples as well as for a team building activity, birthday or hen do.

Suitable for adults, and kids (minimum 4 years old).

An adult must accompany any attending kids. The adult may observe at the class for free.

This would also be a nice gift for her, gift for mum, anniversary gift, Father's Day gift or birthday gift.

Location

West End, W1W 8BW

This venue is within walking distance of Oxford Circus, Bond Street and Goodge Street tube stations

French Breakfast Pastries Class location
Verified reviews

We only show reviews from customers who have paid for and attended this class


Your teacher
Cookery School At Little Portland Street
Cookery School At Little Portland Street

4.8 (11)
Instagram followers5k

In 2003 Rosalind Rathouse decided to set up her own cookery school. What makes her qualified to run a cookery school? The answer is twofold: 50 years of teaching experience plus a passion for food and cooking. This passion led to her founding Piemaker in the 80s -- a maker and supplier of wholesale pies and cakes to the likes of Harrods, Waitrose and the Orient Express.

With the decline in people passing down home cooking through the generations, in 2003 Rosalind decided to combine her enthusiasm for teaching and her love of food to open Cookery School at Little Portland Street. The lasting principles of classic, simple home cooking are embedded in the school’s ethos even today. Rosalind feels very strongly that proper teaching can enthuse even the most unconfident cook. By 2008, the school was thriving, with fully booked classes, courses and corporate events gaining in popularity, so Rosalind took on a second, much larger, kitchen in the same building.

Even before the inception of the cookery school, Rosalind has been fervently passionate about sustainability. Cookery School has the highest possible rating for sustainability from the Sustainable Restaurant Association (SRA) and has been virtually plastic-free since the beginning. Sustainability is not just a buzzword but runs through the veins of the school, from sourcing top quality, seasonal, mostly organic ingredients, to running the kitchens on renewable energy, the school does everything possible to minimise its impact on the planet.

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