French Pastry Baking Workshop

Get your hands on all French pastry bakes with this in-person masterclass.

3 hours Class size 1 to 2 (public classes), 1 to 3 label £70

Always dreamt of learning how to make delicious chou buns at home? Impress your friends and family with éclairs? Join this in-person class to learn chou pastry from scratch or improve your chef's skills.

We'll start the class with a quick intro to modern French pastry, as well as understanding the recipe, techniques, and seasonal ingredient choices. Then comes the baking: chou dough, craquelin, and crème pâtissière with a seasonal flavour. I will be available to guide each of the participants as we go through the recipe's different steps.

My name is Marie, I hold the French national Certificate of Pastry Baking (CAP Pâtisserie) and have trained at Shangri-la hotel in Paris, as well as other bakeries. I would love to share what I have learned with you.

This pastry baking class is ideally crafted for you to experience the full process of pastry baking, master the use of the different ingredients, and learn all about seasonal pâtisserie. Hosted from my own kitchen, you will get to use and experience all the professional baking equipment available. And you will go home with your own baked goods!

Knowledge required
This class is beginner-friendly.
What you'll get
  • An apron to wear during the class.
  • Recipes emailed to your inbox.
  • Baked goods to take home.
  • Tea and coffee.
What to bring
Please wear shoes with flat soles and covered toes, and feel free to bring your own containers (1 or 2 large ones should do) to take your bakes home!
Suitable for

Suitable for adults, and kids (minimum 8 years old).

An adult must accompany any attending kids, and must pay for a separate ticket.

This would also be a unique gift for her, gift for mum, anniversary gift or birthday gift.


88 Fortess road, London, NW5 2HJ

If you're travelling by tube, Tufnell park is the closest station, a 7min walk to the address shown above.

French Pastry Baking Workshop location
Your teacher

I started baking about 9 years ago. At first as a hobby. Then I got really into it, practiced more, and took a student job as a pastry baker.
I went working at hotel Shangri-La in Paris with chef the pastry chef Michael Bartocetti.

When I got back to France, I decided to formalize my Pastry Baking - by taking the national exam CAP Pâtisserie as an external candidate, and today I live in London and want to teach some of the best pastry techniques I learned over the years !

More about this class

This class is new, and is covered by ClassBento's money-back guarantee.

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