Croissants, but make them bicolour. I love the hands-on way you build croissant dough from scratch with Chef Fanny, and I love the small six-person limit that keeps the coaching personal. The only real drawback is the price: about $231 per person is a splurge versus just buying pastries.

You’ll shape and fill three classic viennoiserie items—bicolor croissants, bicolor pains au chocolat, and raisin rolls with vanilla pastry cream—and you’ll also get recipes to recreate it at home. Expect lots of photo moments too, since the bicolour look is very camera-friendly.

This is a 3-hour class in English that starts at 7 Rue Jean-Macé, 75011 Paris, and it ends back at the meeting point. You’ll also get a mobile ticket, and the studio is near public transportation, which makes it easier to plan around.

Key Highlights You’ll Care About

• Chef Fanny’s hands-on instruction with patient, practical guidance
• A capped group size (up to 6), so you’re not lost in the crowd
• Three pastry styles in one session: croissant, chocolate, and raisin rolls
• Recipes to take home so you can repeat the techniques later
• A box of your bakes—you leave with something you made, not just scraps
• Dietary accommodations when you tell them your needs ahead of time

Starting Point: The Paris Studio Vibe and Getting There

The class meets at 7 Rue Jean-Macé, 75011 Paris. From there, you’ll head into a pastry studio that’s described as steps from the Eiffel Tower, which is a nice setup if you’re already planning time in that area.

Because this is a short class (about 3 hours), I’d treat it like a key appointment, not something you casually fit in. Arrive a few minutes early so you can start on time and settle before flour starts flying.

Chef Fanny and a Small Group That Actually Helps

What makes this class work is the teaching style. Chef Fanny is the real headline here: engaging, patient, and very good at turning baking theory into something you can do with your own hands.

The group is capped at six. That cap matters more than it sounds. With fewer people around, you get quicker feedback—like when your dough feels off, or when your shaping needs a tweak. It also means you can ask questions without waiting for a quiet moment.

I also like that the class is offered in English. French pastry can have a lot of jargon, but you’ll still get clear instructions you can follow during the hands-on steps.

What You’ll Make in 3 Hours (and Why It’s the Right Combo)

You’re not learning just one pastry and calling it a day. You’ll make three different items that share a foundation, so you get value from the time you spend working dough.

Bicolor Croissants: The Fun Part That Tests Your Precision

Bicolor croissants are where you see the technique meet the wow factor. You’ll work with the dough and then shape it into a look that’s dramatically split in color. The ingredients listed for the croissant dough include flour, eggs, sugar, fresh yeast, and milk—so you’re working within the classic foundation of French-style viennoiserie.

The skill you’re really building here is control: dough handling, shaping, and knowing what the dough should feel like. That’s the stuff you can reuse later when you make other laminated pastries.

Bicolor Pains au Chocolat: Filling Skills, Not Just Shaping

Then you shift to bicolor pains au chocolat, which focus on filling and assembly. The key is the chocolate filling inside a shaped pastry that still behaves like a croissant-adjacent dough.

This is a smart pairing. After learning croissant shaping, you’re not starting from zero—you’re applying the same mindset to a different form and filling. It’s the kind of lesson that helps your confidence.

Bicolor Raisin Rolls with Vanilla Pastry Cream: Flavor Layering Done Right

Finally, you’ll make bicolor raisin rolls featuring vanilla pastry cream and raisins. This is where the class becomes less about technique only and more about balance and structure.

Pastry cream teaches you about texture and portioning. Raisins add sweetness and moisture considerations. Put them together and you get a pastry that tastes rich without being just sugar and butter.

The Hands-On Flow: How the Workshop Likely Feels (Step by Step)

Even without a printed schedule, the logic of a 3-hour croissant class is pretty clear: you’re guided through preparation, shaping, and then finishing so you can enjoy what you made before leaving.

Expect to spend real time at the station—mixing or working with dough steps, learning how to handle it, and practicing shaping until Chef Fanny says it looks right. You’ll also learn how to incorporate fillings cleanly, so you don’t end up with chocolate and cream running out the moment you cut into a pastry.

At the end, you’ll have tasting time with pastries you made, and you’ll package a take-home assortment in a box. Reviews specifically highlight that people were able to eat their croissants and that it felt like proper guided practice, not just watching.

Recipes Included: How This Helps You Bake at Home

One of the best parts is that you leave with recipes to recreate your pastries at home. That matters because the big hurdle in French baking is not effort—it’s knowing what to do next when something looks slightly different than you expected.

The lesson isn’t only how to make croissants. It’s how to understand the dough and shaping steps so you can repeat them later with fewer guesses. And because you’re working with three pastry types in one class, the recipes give you multiple entry points, not just one technique.

If you’re already a confident home baker, you’ll likely appreciate the precision coaching. If you’re brand-new, it helps that the instruction is hands-on and paced for all skill levels.

Photo Moments: Why Bicolor Pastries Are More Than Instagram

Yes, you’ll get pastries that photograph well. But the practical point is this: bicolor designs force you to focus while you shape. That makes the class more than a casual cooking activity.

You’ll also build a stronger sense of proportion. Bicolor croissants and pains au chocolat aren’t forgiving if your roll or seam placement is off. So the design is also a lesson tool.

Bring your phone and keep it ready, but don’t get so stuck on capturing that you lose the rhythm of the work. Chef Fanny’s guidance is the part that will change your baking.

Price and Value: Is $231 Per Person Worth It?

Let’s talk money plainly. At $231.19 per person, this is not a budget activity. You’re paying for:

• Professional instruction from Chef Fanny
• Small-group attention (maximum 6)
• Hands-on workshop time over three hours
• Ingredients and equipment needed to make dough and fill pastries
• A box of pastries to take home
• Recipes so you can recreate the techniques

Compared with buying pastries in Paris, this costs more. But it’s also a different kind of experience. The value is in skill-building and the satisfaction of eating something you made with guidance—plus the fact that you leave with multiple pastries, not just one item.

If you’re the kind of person who loves cooking classes, baking, and hands-on lessons, the cost will feel more reasonable. If you just want food without effort, you’ll probably get more satisfaction by eating your way through a bakery and saving your time and money.

Who This Class Suits Best (and Who Should Skip It)

This is ideal for:

• Couples or small groups who want a memorable, hands-on Paris activity
• Families who want structured instruction; an 8-year-old participated in at least one class and the teacher was described as patient
• Home bakers who want confidence with laminated-style pastry technique
• Food lovers who enjoy learning the why behind French pastries

I’d reconsider if:

• You want a fully passive experience (this is active work)
• You dislike messy tasks, because dough work and shaping are hands-on by nature
• You’re on a strict budget and only want a quick bite

Tiny Logistics to Know Before You Go

A few practical things help the experience go smoother:

• The class is in English, and you’ll get a mobile ticket.
• It’s designed to accommodate different dietary needs if you let them know in advance.
• Wine isn’t included, so if you want it, there’s an extra fee.
• It’s a short session, so plan your day so you don’t feel rushed afterward.

Also, the average booking window is about 37 days in advance. If your schedule is tight, book earlier so you’re more likely to get the time you want.

Should You Book This Croissant Class?

I think you should book this if you want more than a one-time pastry. The small group size, Chef Fanny’s teaching style, and the fact that you make three pastries (plus take home a box and recipes) all point to a strong value for an active food experience in Paris.

If you’re on the fence because of price, here’s the simplest test: would you pay to learn a skill you can repeat, not just eat dessert once? If yes, this class fits. If your plan is mostly about tasting, not baking, you might prefer to spend your budget on a smart bakery route instead.

FAQ

What pastries do you learn to make?

You’ll work on croissant dough and make three items: bicolor croissants, bicolor pains au chocolat, and bicolor raisin rolls with vanilla pastry cream and raisins.

Is anything included besides the class itself?

Yes. The experience includes a 3-course baking workshop, hands-on lessons in viennoiserie techniques, access to a Paris pastry studio near the Eiffel Tower, and a box of the pastries you make to take home.

How big is the class?

The maximum group size is 6 travelers.

Is the cooking class offered in English?

Yes, it is offered in English.

Can the class accommodate dietary needs?

The class is designed to accommodate a variety of dietary needs. You should let them know in advance so they can tailor the experience as best they can.

Can I cancel and get a full refund?

You can cancel for a full refund if you cancel at least 24 hours before the experience start time. If you cancel less than 24 hours before, the amount paid will not be refunded.