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Paris Baking Class: Croissants & Baguettes near Eiffel Tower

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Free cancellationExcellent quality

1/28

Duration2h

GroupUp to 8

LanguagesEN

Mobile ticketAccepted

You'll actually make a croissant that puffs in a Paris bakery kitchen

You'll learn lamination, baguette shaping, and the difference between bread flours and yeast from a French baker in a small group of up to eight people. The class includes hands-on practice with sweet and savory tastings, takes place in a real bakery near the Eiffel Tower, and lasts around two hours. Book this if you want to understand how croissants actually work instead of just eating them.

Step-by-step itinerary

Hands-on French baking class

Meet expert French baker
Learn bread flour differences
Prepare bread and croissant dough
Practice laminating dough
Shape baguettes
Taste sweet and savory pastries
Discover French pastry facts

The Experience

The dough doesn't behave like you'd expect. You're standing at a wooden counter in a real working bakery near the Eiffel Tower, and the baker—who's been doing this for years—is showing you how to fold butter into dough without tearing it, and suddenly it clicks. The lamination technique sounds technical until your hands feel the difference between a mess and something that will actually rise. Groups stay small, eight people max, so there's room to move and the baker can actually watch what you're doing wrong.

You start with the fundamentals: bread flour versus pastry flour, how yeast works, why sourdough tastes different. Then you move into the thing you came for—shaping a baguette so it has the right tension, learning to score it properly, understanding why one loaf looks like a baguette and another just looks sad. The croissant dough is where most people realize they've been eating them without knowing what goes into them. Lamination means folding butter into dough over and over, and it's the reason croissants have those layers. You do it yourself, and then you watch it happen in the oven. There are tastings throughout—sweet and savory—so you're not just learning the mechanics, you're tasting why the technique matters.

The bakery is a short walk from the Eiffel Tower, and it's an actual working space, not a studio set up for tourists. There are 15 steps to the second floor where the class happens, no elevator, and you'll be standing the whole time. Kids under 5 can come along but won't be able to do the hands-on part for safety reasons; anyone older can participate as long as an adult is with them. The whole thing runs about two hours, and you leave with the knowledge of how to actually make bread and pastry at home—not just the Instagram version of it.

What’s included

Your experience includes expert instruction from a French baker, all hands-on baking materials and preparation, sweet and savory tastings throughout the class, and the knowledge to replicate these techniques at home. Public transportation is nearby, and service animals are welcome.

Good to know

Infant seats availablePets welcomePublic transport nearby

Operated by ExperienceFirst

Is this one for you?This works well if you want to understand how French pastries are actually made rather than just follow a recipe at home—the baker's techniques and the small group size mean you'll see and feel the difference between lamination done right and done wrong, and you'll taste why it matters.