PASTRY WORKSHOP

Classic, with a kick

Team-building pastry workshop in Paris: strengthen your team's cohesion by creating gourmet desserts in a friendly, relaxed atmosphere.

Before we get down to cooking, we'll give you a quick run-down.
As soon as you arrive, you'll be greeted by a warm and tasty welcome: a homemade muffin awaits you, accompanied by a selection of organic softs.

The ingredients are ready, fresh, seasonal and carefully selected, the utensils set up, the aprons tied: the brigades can set up.

Divided into three teams, you'll be guided by our bilingual pastry chefs (FR/EN) in the creation of three sweet creations.
A brigade, a pastry, a collective challenge to be met in 1h30, in a fun, creative and ultra-collaborative atmosphere.

After the effort, the sweetness:
Let's get together for a convivial tasting of your sweet masterpieces. Organic soft drinks and, to mark the occasion, a glass of champagne from Veuve Clicquot to enhance this moment of sharing.

Finally, to prolong the pleasure, the recipes of the day will be sent to you in HD video, ready for you to make again at home.

Two men in purple aprons prepare cut strawberries in a stone-walled kitchen.
Three people looking at an electric mixer during a cooking workshop, two women and a man all wearing purple aprons.
Two men in aprons are chatting in a kitchen, one of them pouring flour into a food processor.
Cakes and champagne flutes on a celebration table

OUR SWEET MENU

Pastries that send love

Our inspiration comes from the great names that have shaped the art of pastry-making: Carême, Escoffier, Lenôtre.
It's this heritage that we pass on through our workshops, with an emphasis on the basics of the trade: the right gestures, precision, organization and respect for products.

But there's no pretension here. We don't train star chefs, we create moments of sharing.
The idea is to live a real team experience, to gently challenge each other, and to leave with memories as good as the desserts we prepare together.

The recipes are chosen for their balance: technical without being intimidating, playful without being gimmicky.
You learn by doing, you progress by having fun, without ever taking yourself too seriously.

The products are local, seasonal and sourced in short circuits.
Because you can't bake well without respecting what you put in the bowl.

Each workshop is designed to be lively, sincere and collective.
A simple, genuine and delicious team moment.

A slice of cream cake with red berries on a porcelain plate with floral motifs, set on a wooden table.
Someone pours cake batter into a plastic container while two other people mix in a stainless steel bowl.
Dessert with beige cream, decorated with powdered sugar, on a small white plate with a floral motif, placed near a window in a rustic setting.
Two cookies on a small decorated plate, placed on a dark wooden surface. The plate is white with a colored pattern around the edge.
Two full champagne flutes on a wooden table, with a woman seated behind, looking to the left, in an interior decor.
Meringue dessert with red berries and cream, served on a flowery plate.
Meringue cake with red berries and cream on an earthenware plate, set on a small wicker stool.
A bottle of Veuve Clicquot champagne in an ice bucket with champagne flutes.
Lemon cake with a layer of lemon cream and a crunchy base, presented on a white plate with gold decoration, next to a window.
Chouquettes sprinkled with flaked almonds on a sheet of paper.
Flaming mersada cake with blurred people in the background
Person using a piping bag to decorate a pastry with beige cream.
Meringue cake, pastry with cream and fruit, two champagne flutes, a pair of hands holding a smartphone, an empty plate, a person in the background wearing a green blazer.
A pastry with molded cream, dusted with powdered sugar on a black surface, with a blurred background from a kitchen or bakery.
A portion of vanilla sorbet in a bowl decorated with floral motifs, topped with cookie crumbs or cake in a warm atmosphere.