This class turns a famous TV vibe into real, buttery craft work with a red bi-color croissant at the center. I like that you’re not just watching from the sidelines; you roll, shape, and bake with an English-speaking Paris pastry chef. I also like the take-home set—fresh croissants plus an Emily-themed Polaroid and tote that actually feel like part of the experience. One drawback to weigh: it’s not suitable for people with gluten or lactose intolerance, and the session expects you to be on time because late arrivals can’t be accepted.

You’ll spend about 150 minutes in a working pastry setting, guided from dough basics through to oven-ready shapes. The tone is playful too, with Emily in Paris conversation cards and a themed playlist while your croissants bake.

Before you go, remember that food and drinks aren’t allowed during the workshop. Still, coffee, tea, or water is included, so you won’t be left high and dry.

Key highlights that matter before you book

• Hands-on rolling and baking: you shape your own croissants from scratch, not just assemble them.
• Emily-style visual twist: you make a chic red bi-color croissant that looks as fun as it sounds.
• An instructor you can understand: the chef teaches in English, and the vibe is patient and encouraging.
• Souvenirs that match the theme: you take an apron for workshop use, a tote, and a personalized Polaroid.
• Time flexibility to expect: it’s listed as 150 minutes, but it may run up to 3 hours if the group is larger.
• Class extras can happen: some past sessions have included small add-ons like making cinnamon rolls with leftover dough.

A Paris croissant workshop with an Emily-style red twist

If you’re going to Paris, a croissant workshop is a solid choice because it’s one of the rare activities where you leave with something you can eat. But this one adds a second layer of fun: the Emily in Paris branding isn’t just an outfit or a backdrop. It’s baked into the task.

You’ll make a red bi-color croissant—a pastry with a bold look that you can’t really get from standard baking classes. That matters, because the point isn’t only flavor. It’s learning how to handle dough, layers, and shaping so the pastry turns out well even when you’re working with a non-traditional color effect.

The other reason I’d recommend this format is that it’s built like a real bakery lesson. You get expert guidance while you perform the key steps: rolling, shaping, and baking. That’s the difference between a “themed photo moment” and an experience that teaches you something you could repeat at home.

Rolling, shaping, baking: what you actually do for 150 minutes

Croissants have a reputation for being difficult, so the best workshops don’t pretend it’s easy. They break the process into steps you can follow in real time, with someone watching your hands as you go.

In this class, you’ll work through the core croissant workflow:

• Rolling and shaping the dough into croissant form
• Baking your shaped pastries so you end up with take-home results

The chef’s role is to help you understand what the dough needs as you work with it—things like consistency and technique—so the final shape has a good chance of baking properly.

What makes this experience feel especially worthwhile is that it’s not just about getting the pastry into the oven. You’re practicing the parts that usually confuse home bakers: how to handle dough without fighting it, how to shape without compressing the layers too much, and how to stay confident while you’re working.

From the feedback patterns I’ve seen from past participants, the instructors tend to keep things encouraging rather than intimidating. People mention chefs who simplify the steps and keep a light sense of humor, which helps a lot if you’re nervous at the start. That nervous-to-confident arc is one of the biggest wins of a hands-on class like this.

The red bi-color croissant: why the look is part of the skill

A regular croissant is already a visual showpiece. Now add a bi-color red twist, and suddenly you’re learning how aesthetics connect to technique.

Working on a two-tone pastry (even when the colors are the theme of the day) forces you to pay attention to:

• how the dough is rolled
• how layers are positioned before shaping
• how carefully you shape without disturbing what you’ve built

That’s why this class stands out as more than a gimmick. The red look is the hook, but the learning is still practical: you’re training your hands and eyes to follow a process, not just copy a shape once.

This also makes the croissant more memorable to take home. You’re bringing back a pastry that’s clearly “from the workshop,” not a generic souvenir snack. Even if you’re an Emily fan, you’ll still enjoy the baking part—because the result looks like a pastry you made, not a store-bought prop.

Le 80 by Lili & Clo: getting there and settling in fast

Meeting place is Le 80 by Lili & Clo, 80 rue de Cléry, 75002 Paris. Look for the red storefront with “LE 80” written in white.

Nearest metro: Sentier (Line 3), about a 3-minute walk.

A couple of practical points matter here:

• Arrive a few minutes early. The experience starts on time.
• Late arrivals can’t be accepted, so give yourself a buffer for finding the right door.

The shop opening timing can vary—sometimes the door opens exactly at the start time or shortly before—so don’t panic if you don’t see someone instantly. I’d show up early enough that you’re calm, not rushed.

Inside the workshop: the rhythm of a class built around baking time

Your session is designed around active work with natural waiting periods—because dough and baking both take time.

You’ll likely follow this arc:

1. Get briefed and set up in the workshop space
2. Work the dough while the chef guides your steps
3. Shape your croissants and place them for baking
4. While they bake, enjoy the lighter theme touches—Emily in Paris conversation cards and a themed playlist
5. Take home your pastries in a takeaway box

That waiting-to-baking rhythm is one reason croissant classes feel so different from quick cooking demos. You’re busy, but you also get a chance to reset your brain and enjoy the experience rather than racing from step to step.

The English instruction also helps. If you’re using basic French, you can still follow along easily, and you’ll understand the chef’s feedback on your technique.

Also note that while the class is listed for 150 minutes, it may last up to 3 hours, especially when there are more than 7 participants. If you have tight timing elsewhere that day, plan breathing room.

What’s included: the Paris souvenirs side of the deal

The pastry is the headline, but the included extras are part of the overall value—especially if you’re traveling for a theme experience.

Included in your ticket:

• Croissant-making workshop with an expert pastry chef
• Coffee, tea, or water
• An exclusive Emily in Paris branded apron for workshop use
• Takeaway box for your baked goods
• Emily in Paris tote bag
• A personalized Polaroid photo with an Emily in Paris frame

This is the kind of package where you can see what you’re paying for. You’re not just buying ingredients. You’re paying for an instructor-led lesson plus theme production details that make it feel like a “day memory,” not only a pastry.

One extra detail that shows up in past experience: some classes have included small add-ons like making cinnamon rolls with leftover dough. That’s not something I’d count on as guaranteed, but if it happens in your session, it’s a fun way to expand what you learn.

Price and value at $134 for a Paris pastry class

At $134 per person for about 150 minutes, this sits in the “mid-to-premium” zone for food experiences. The question is whether you’re getting enough to justify it.

Here’s how I’d evaluate value:

• You get expert guidance, not just a generic baking recipe.
• You keep the results: your croissants go home in a takeaway box.
• You get included drinks (coffee, tea, or water).
• You receive multiple branded keepsakes: apron, tote, and a personalized Polaroid.

If you’re coming to Paris and you want one activity that combines a real skill, an edible payoff, and souvenirs tied to the theme, this package makes sense. If you’re only looking for a cheaper sugar fix, there are easier options. But if you want “I learned how to do this” plus “I have photos and a tote from it,” this price is easier to swallow.

Who this croissant workshop suits best (and who should skip)

This is a great fit if:

• You want a hands-on Paris food activity rather than a long tour.
• You’re traveling with kids, teens, or a multi-generation group. Past classes mention families and mixed-age groups having a good time together.
• You’re an Emily in Paris fan, but you don’t need to be one to enjoy the baking focus. The chef-led instruction is the real core.

It may not fit if:

• You have gluten intolerance or lactose intolerance. This workshop isn’t suitable for those dietary needs.
• You need to bring outside food and drinks. Food and drinks aren’t allowed, though drinks are provided.
• Your schedule is unforgiving. The workshop can run up to 3 hours in some group situations, and late arrival policies are strict.

If you’re the type who likes structured steps and practical results, you’ll probably enjoy this more than a purely decorative class.

The best part: the chef teaching style you’ll feel in the room

Different instructors are named in feedback—Sarah, Chloe, Sabrina, Guillaume (and another Guillaume/William-type name showing up), and Fiorella. While each has their own personality, the consistent theme is that the chefs tend to:

• explain steps clearly in English
• keep people calm when the process feels new
• be patient when you’re shaping dough for the first time

That matters because croissants demand attention. If the teaching style is harsh or rushed, the whole day can feel stressful. If the teaching style is encouraging, you leave with both better pastries and more confidence.

So if you’re nervous about pastry-making, don’t assume you’ll struggle. The way the chefs teach is part of the reason the workshop earns such high marks.

Should you book this Emily in Paris croissant workshop?

Book it if you want one memorable Paris activity that has a real skill payoff and a clear, take-home result. I’d especially recommend it for Emily in Paris fans who also care about doing something hands-on, not only posing with props.

Skip it if you’re dealing with gluten or lactose intolerance, or if you need a very fixed schedule. Plan to arrive early, because late arrivals can’t be accepted, and expect the session may run longer when groups are larger.

If you do book: show up a few minutes early, wear something comfortable you don’t mind getting flour-adjacent, and treat the red bi-color croissant as a technique challenge. You’ll end up with pastries you’re proud of—and a few souvenirs that feel like they belong to the day.

FAQ

How long is the workshop?

The duration is listed as 150 minutes. Some sessions may last up to 3 hours, especially if more than 7 participants attend.

Where is the meeting point?

It’s at Le 80 by Lili & Clo, 80 rue de Cléry, 75002 Paris. Look for the red storefront with LE 80 written in white. The nearest metro is Sentier (Line 3), about a 3-minute walk.

What language is the instructor?

The instructor teaches in English.

Is the class suitable for people with gluten or lactose intolerance?

No. It’s not suitable for people with gluten intolerance or lactose intolerance.

Are food and drinks allowed during the workshop?

No. Food and drinks are not allowed. Coffee, tea, or water is included.

What is included with the workshop besides croissants?

You’ll receive an apron for workshop use, a takeaway box, a stylish Emily in Paris tote bag, and a personalized Polaroid photo with an Emily in Paris frame. Coffee, tea, or water is also included.