Pastry & croissant classes; Paris, France



Taking classes and learning from the best on how to create the most scrumptious croissant has been a dream of mine. It finally became a reality last spring.

Researching years ago I did find this out:

The croissant oddly enough originated in Austria. Its origins date back to 17th-Century Vienna, Austria. Viennese bakers saved the city by sounding the alert when the Ottoman Army invaded. They produced a croissant, whose crescent shape was directly inspired by the emblem on the flag of their former enemies.

The beginnings of the croissant, of pastries, and of a delicious story: Queen Marie-Antoinette, originally from Vienna, introduced the Austrian pastry to the French Court during the 18th Century. It was a huge success.

The original recipe created, using bread dough, changed over the years. It was Parisian bakers that made the laminate dough who created the croissant we know and love: flaky pastry very rich in butter and cut into triangles rolled up to make crescent moon shapes.

It never hurts knowing the history prior to going to a class!

I could not wait for this day to arrive.

We walked to La Cuisine with excitement! My husband was excited to see how his favorite croissant is created; Pain au Chocolat (Chocolate Croissant).

We arrived! La Cuisine Paris is so welcoming. It is a wonderful place to attend classes.

Chef Guillame Well known to most as “Chef G” was our instructor for the day. On the list today is several different croissants, along with many delicious pastries.

Chef G is from Brittany, France and truly was passionate about every step throughout our time together.

Chef G!

Here is a glimpse into our day creating, learning & meeting others from around the world that share the same interests…

In my “happy place”
Beginning with the fillings
French vanilla bean filling
Sharing the importance of using high quality not processed filled products/brands
Time to created the dough
Live yeast
Understanding the room temperature eggs.
Laminate begins… and many layers & hours

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Laminated dough is finally ready. Hours and layers have set.


Husbands favorite!
What a beautiful sight to see
Lovefest of so many culinary scrumptious pasteries
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Pain aux raisins; this is also filled the vanilla bean crème. It was our favorite next the Pain au Chocolat
Pain au Chocolat


Culinary artistry at it’s finest!

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When she speaks everyone stops to listen and take notes.


We all share the same passion

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We worked up an appetite and enjoyed all our hard work over french pressed coffee and tea.

DSC_3058I truly can’t thank Chef G enough for all she taught me that day. Some of the things I knew, however with her love and passion as a pastry chef she showed me a whole new approach to how special these french croissants and pastries are and should be respected in the kitchen. So thankful for all the details no cookbooks share or the internet.

I highly suggest if you want to learn any french cuisine, desserts or be taken on a culinary tour. La Cuisine Paris is the right place to contact. 

Thanks to all of you at La Cuisine for improving my culinary skills and making one of the most memorable experience!



All photo credit; The Meades 

Quotes from Pinterest