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.
June 2026 Classes
Sunday, June 7th
10 AM – 1 PM
Paris-Brest is a classic French pastry made from a ring of choux pastry filled with a rich mousseline crème and topped with sliced almonds and powdered sugar. Created in 1910 by pastry chef Louis Durand to commemorate the Paris-Brest-Paris bicycle race, its circular shape represents a bicycle wheel, with the filling symbolizing the tires. In this three-hour class, each student will learn techniques to properly make and pipe their own elegant choux pastry, create a rich velvety mousseline, and to assemble all of the components.
Monday, June 8th
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, June 15th
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, June 22nd
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.
July 2026 Classes
Monday, July 13th
6 – 9 PM
Summer heat shouldn’t stop you from stepping into the kitchen. In this three-hour course, you’ll learn how to make a decadent charlotte cake with minimal use of the oven — perfect for when temperatures are high. We will take advantage of available seasonal fruit to create two layers of a light and airy mousse, which will be sandwiched between two layers of an almond dacquoise cake, and encased in a joconde almond sponge.
Monday, July 27th
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.
August 2026 Classes
Monday, August 10th
6 – 9 PM
This class is the first of a two-part series we are doing on how to bake using fresh produce from the farmer’s market! In our Farmer’s Market Fruits class, learn to make elegant, seasonal tarts with fruit from your neighborhood farmer’s market. In this three-hour class, each student will learn how to make fruit and lemon tarts all encased in a rich buttery pâte sucree crust. The fruit tart is filled with a silky crème pâtissière and topped with a colorful seasonal fruit. The lemon tart has a zingy, lemon curd filling topped with various decorations.
Monday, August 17th
6 – 9 PM
This class is the second of a two-part series we are doing on how to bake using fresh produce from the farmer’s market! In our Farmer’s Market Veggies class, learn to make two summery breads, incorporating vegetables from your neighborhood farmer’s market. Each student will learn how to make two different artisan breads: fougasse, known for its distinctive leaf shape, and focaccia, a close cousin from Italy. We will be decorating the focaccia with fresh vegetables.
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.