On Saturday afternoons our bakehouse turns into an unusual sort of classroom: flour up to the elbows, gestures passed on in person, and a batch to take home.
From a first sourdough starter to a full day in the bakehouse, there is a place at the bench for everyone.
Create your own starter, learn how to feed it, and take home your first loaf — plus the jar to start again at home.
Dough, lamination with AOP butter, shaping and glazing: puff pastry will hold no more secrets.
Four hands at work: funny little rolls, plaited brioche and sweet things to share at teatime.
A full day in the bakehouse: mixing, bulk fermentation, shaping, baking in the deck oven. Lunch shared with the team.
Six people maximum, so everyone has their hands in the dough from start to finish.
Aprons, cloths and all the equipment are waiting for you. Come as you are.
Loaves, pastries, brioche: everything you shape leaves with you, still warm.
Workshops run on Saturday afternoons, once the day’s batches are done.
Places go quickly — only six aprons per Saturday. Call us on +33 1 42 36 18 27 or write to us to pick your date.