Our Classes
We currently offer classes in person at our Boston location at 102 Waltham St.
In-person courses will each be three hours long unless stated otherwise in the course description, and each student will leave with a box of their own baked goods, an apron, a recipe packet, access to our “baking help hotline,” and a lot of knowledge! To see what dates we have available for our in-person classes, click on the class to read the course description.
September 2026 Classes
Monday, September 14th
6 – 9 PM
In this technique-driven French Patisserie class, learn to make an elegant opera cake that’s fit to sit in the window of a bakery. Each student will learn how to make one of the most luxurious french pastries, known for its precise, even layers. In this three-hour class, we will cover how to make the joconde sponge cake, coffee syrup, buttercream, and chocolate glaze — and then assemble them into a perfect opera cake.
Sunday, September 20th
10 AM – 1 PM
In this three-hour course, we will make two variations of croissants. Each student will learn the skills needed to prep, knead, roll, and fold laminated dough, as well as how to roll their own croissants. You will leave class with a set of classic croissants and pain au chocolat.
Sunday, September 27th
10 AM – 1 PM
Choux is a versatile pastry that can be made sweet or savory. In this three-hour class, we will be making two classic sweet creations: eclairs and profiteroles with a classic pastry cream filling and a shiny chocolate glaze topping. Each student will learn the fundamentals of choux, from correctly mixing the batter, to piping and filling.
Monday, September 28th
6 – 9 PM
In this three-hour course, we’ll use an Italian meringue recipe and tried-and-true techniques to make your macarons a success. Each student will learn the crucial steps of macaronage, piping, and filling. You will step away with your own set of classic Parisian macarons, filled with a vanilla crème au beurre, as well as the confidence to recreate these recipes at home.
October 2026 Classes
Sunday, October 4th
10 AM – 1 PM
This is the first class in a two-part series celebrating the New England apple.
The class focuses on a French viennoiserie classic: the chausson aux pommes — otherwise known as a French apple turnover. Made with delicate puff pastry and tart, freshly picked New England apples, this dish is a welcome addition to any breakfast or Thanksgiving table. In this three-hour class, you will learn how to prepare the puff pastry dough, folding in a block of butter to make delicate layers of dough. You will then prepare a sweet apple filling.
Plus, any student who takes one of our New England apple classes will receive a discount code for 20% off the other class in the series.
Monday, October 5th
6 – 9 PM
This is the second in a two-part series celebrating the New England apple.
In this class, you will make the famous Tarte Tatin — a caramelized inverted apple tart invented by the Tatin sisters in France. In this three-hour class, you will learn how to make a rough puff pastry from scratch, which will cover a pan of freshly picked New England apples. We will then bake, cool, and invert the tart to reveal a beautiful and delicious treat of caramelized apples. Each student will use their own 5” cast iron skillet to create an individual serving.
Plus, any student who takes one of our New England apple classes will receive a discount code for 20% off the other class in the series.
Monday, October 19th
6 – 9 PM
In this three-hour course, we will make two variations of croissants. Each student will learn the skills needed to prep, knead, roll, and fold laminated dough, as well as how to roll their own croissants. You will leave class with a set of classic croissants and pain au chocolat.
Monday, October 26th
6 – 9 PM
In this three-hour class, you will be making three different chocolate treats: a silky chocolate tart, a light and airy chocolate mousse, and a decadent hot chocolate inspired by the famous Paris Les Deux Magots hot chocolate. Each student will learn the different techniques needed to create these treats, including the pâte sucrée pastry crust and the chocolate tart filling, the whipping and folding of the mousse, and the melting of the Valrohna Equatorial chocolate for the cocoa. We will end class by enjoying our mousse and hot chocolate, and a crisp glass of Cremant wine from Limoux, France.
November 2026 Classes
Monday, November 2nd
6 – 9 PM
Famous for their delicacy and signature oven rise, sweet and savory souffles are a staple of French baking. In this three-hour class, you will master both — and taste your creations, as souffles are best enjoyed fresh! Each student will learn the skills needed to make souffles, including proper preparation of ramekins, cooking the base for both sweet and savory, and timing baking and serving. After mastering these techniques you will be able to adapt what you’ve learned to create a variety of soufflés at home!
Monday, November 9th
6 – 9 PM
In this three-hour class, students will learn how to prepare two variations of tarts with seasonal fall fruits: one with vibrant red cranberry curd and another with poached pears and frangipane. Each student will learn how to make a rich pâte sucrée tart crust from scratch, to prepare tart pans from baking, to make a tart cranberry curd, to whip up an almond frangipane, and to poach pears. We’ll end class by decorating tarts with seasonal fruits.
Monday, November 16th
6 – 9 PM
In this three-hour course, we’ll use an Italian meringue recipe and tried-and-true techniques to make your macarons a success. Each student will learn the crucial steps of macaronage, piping, and filling. You will step away with your own set of classic Parisian macarons, filled with a vanilla crème au beurre, as well as the confidence to recreate these recipes at home.
December 2026 Classes
Sunday, December 6th
10 AM – 1 PM
In this three-hour class, students will learn how to complete every step of the classic Bûche de Noël Yule Log cake. Each student will learn the techniques required for the classic holiday cake, from preparing and rolling the light genoise cake, to whipping the filling, to preparing and decorating with a rich chocolate ganache frosting. We’ll end class by adding pre-prepared forest decorations, including marzipan holly and meringue mushrooms.
Monday, December 14th
6 – 9 PM
Using recipes from the Escoffier Paris cooking school, each student will learn to prepare two of the most famous French chocolate candies: chocolate truffles and mendiants. In this three-hour course, each student will learn the techniques needed to prepare the truffles — flavored with orange zest, juice, and French Christmas 4 spice — and Mendiants made with Valrhona 70% Guanaja chocolate, toasted nuts, and candied orange peel. This includes tempering chocolate, shaping candies, and decorating.
Monday, December 14th
6 – 9 PM
In this three-hour class, students will learn how to make the traditional French King’s cake that typically marks the end of the 12 days of Christmas. Each student will learn the techniques needed to create the cake, including preparing puff pastry, making a frangipane filling, decorating the pastry with scalloped edges and a pattern on top, and hiding the traditional feve charm inside. We’ll end class by baking our cakes to a beautiful golden brown finish.