Hands-on pastry classes in Paris kitchens and bakeries, where a chef teaches you the French croissant.
Fold cold butter into dough, roll your own crescents, then carry a box of warm, flaky croissants home.
What you really bakeCroissants only, bread too, or no croissants at all
Real guest ratingsLive figures from verified bookings
Free cancellationUp to 24 hours before, on every class here
Secure checkoutBooked and paid on GetYourGuide
Classes
Choose your croissant class
In the centre, the top-rated three-hour croissant class with a chef. Either side, the Latin Quarter
class with the most reviews in Paris and a morning behind the counter of a family bakery. Every card opens a full class page.
The croissant class with by far the most reviews in Paris, taught in a Left Bank pastry school. You laminate, shape and bake croissants and pains au chocolat.
Three hours on croissants alone: the dough, the folds, cutting, shaping and baking in a small studio kitchen. You eat what you make and leave with the recipe.
What's included
Hands-on class with a pastry chef, in English
All ingredients and professional equipment
Bi-colour croissants on selected days (pick that option)
Tasting of the croissants you baked, plus the recipe
Behind the counter of a family bakery on rue Oberkampf with the master baker. You shape croissants and bake two baguettes, one of them the shop's own recipe.
What's included
Croissant shaping and two baguettes with the baker
Every class here is taught in English and cancels free up to 24 hours before. Minimum ages run
from 5 to 15 depending on the class, so check the class page before you book with children.
Before you book
A croissant takes two days. A class takes three hours.
Croissant dough is slow. The dough is mixed and chilled, a cold slab of butter is locked inside it, and then it is
rolled and folded, again and again, with a rest in the fridge between each fold so the butter never melts into the
dough. After shaping, the croissants proof for hours before they see the oven. Home bakers who follow the classic
method spread it over two days.
No class can fit that into a morning, and the good ones do not pretend to. You learn every step, mix and fold
a dough, then cut, shape, glaze and bake dough the chef rested earlier. One guest put it plainly: everything was ready
on arrival, "so you just had to bake". That is the deal, and it is a good one. What differs from class to class is
what you bake, where, and with whom.
3
Folds of the dough in the classic French method, each followed by a
rest in the cold. They turn one block of butter into dozens of paper-thin layers.
Croissants onlyBread and croissantsBicolourBakery tour
A good croissant opens into a honeycomb of thin layers. That honeycomb is what lamination is for.
01
Do I make the dough?
You learn how, then bake dough the chef rested in advance. Croissants need hours in the cold.
02
Can children join?
Some classes take 5 or 6 year olds, others start at 15. Each class page gives the age.
03
Is it in English?
Every class here, yes. The Le Petit Mitron class also runs in French, Japanese and Spanish.
04
Who should skip it?
Anyone avoiding gluten or dairy: flour and butter are the whole lesson.
Your class
How a croissant class runs
Two to three hours, nearly all of it on your feet at the bench. This is the shape of it.
01
Meet at the kitchen
Classes meet at the door of the school, studio or bakery. Arrive early: some do not admit late arrivals.
10 minutes before
02
Butter and dough
The chef explains the dough, the butter slab and why both must stay cold, then you lock the butter in and fold.
30 to 45 minutes
03
Cut and shape
Roll the dough thin, cut tall triangles and roll them into crescents. On some classes, pains au chocolat too.
45 to 60 minutes
04
Bake and taste
Egg wash, into the oven, then the first warm croissant at the bench. The rest go home in a box.
Prices, age limits, what to bring and how to book: one tab each.
Bread and croissant class in a working bakery: from $102.
Croissant classes with a chef: $110 to $137 (Latin Quarter class $113).
Official Emily in Paris class: $134, with a tote and a Polaroid.
Le Petit Mitron family bakery, with an interpreter: $246.
No croissants: bakery tour with breakfast $120, baguette and financier class $108.
Croissant class with a chef: not for under-15s; under-17s come with a paying adult.
Croissant class near Montmartre: 15 and over for croissants; 12 and over for macarons.
Le Petit Mitron: from 6. Working bakery class: under-5s come free but watch.
Macaron class for families: all ages, one paying adult per family.
Gluten or lactose intolerance rules most classes out, and macarons and financiers contain almonds.
Clothes that can take flour, and flat shoes: you stand for most of the class.
Aprons and all the equipment are provided.
Room in your bag for a box of croissants, and a plan to eat them the same day.
A hair tie, and your phone for photos of the layers.
Weekend morning classes fill first; book a week or two ahead for those.
Free cancellation up to 24 hours before on every class here, and several let you reserve now and pay later.
Want the bench to yourselves? The Latin Quarter class offers a private session.
Book early in your trip: the bakery windows make more sense once you know what lamination looks like.
Class length1.5 to 3 hoursBakery mornings are shorter, croissant-only classes the longest.
Group size6 to 12Six near Montmartre, eight at most classes, twelve on the Emily class.
LanguageEnglishEvery class here runs in English; Le Petit Mitron adds three more.
You take homeWhat you bakeCroissants in a box, and the recipe on most classes.
Ages5 to 15+Depends on the class. The macaron class takes any age.
Refund24 hoursFree cancellation up to a day before, on every class here.
Where it happens
Where the classes are
In the city, on the metro
Meeting points: Sentier (2nd), rue Saint-Antoine (4th), the Latin Quarter (5th), rue Oberkampf (11th), the 17th and below Sacré-Cœur
Every class on this page runs inside Paris, in a pastry school, a small studio kitchen or a working bakery,
so you get there by metro and walk home with your box. The exact address arrives with your booking and is on each
class page. Two of the bakery classes run in one of two shops, so read which one your ticket names.
Croissant classes set an age bar, usually 12 to 15, because rolling the dough takes strength. This macaron class takes all ages: the chef weighs everything out in advance, the children pipe and fill, and you carry a box of macarons home.
Paris has dozens of pastry classes, and in the photos they all look like the same tray of croissants.
They are not the same morning. Here is how to tell them apart.
Croissants only, or croissants among other things
Start with the word on the tin. A croissant class spends its whole time on laminated dough: the butter slab,
the folds, cutting and shaping, proofing, baking. The three-hour class with a chef is the purest
version, and the Latin Quarter class adds pains au chocolat. A baking class may split the
time with bread, and some "French baking experiences" make no croissants at all. The
baguette and financier class is a good class, but you leave with bread and almond cakes. The
bakery tour serves croissants at breakfast; the dough you touch is baguette dough.
None of this is hidden. It is in the listings, under a title that sounds broader than the class. Read the
inclusions before the photo.
A croissant-only class keeps you at the bench for the whole morning.
Teaching kitchen or working bakery
Most classes run in a teaching kitchen: a school like Maison Fleuret in the Latin Quarter or a small
studio, built for groups of six to twelve, with a bench each and an oven sized for the class. You get more of the
chef's attention and more time on technique.
A working bakery is louder and more real. At Le Petit Mitron on rue Oberkampf you stand
behind the counter of a family shop with its master baker, and you leave with baguettes as well as croissants. The
working bakery class does the same at a lower price and is the one families pick. The catch:
bakeries are cramped, sometimes up a flight of stairs, and not built for wheelchairs.
The honest small print: no two or three hour class can make croissant dough from start to
finish, because the dough needs hours of rest between folds and before baking. You will fold a dough and bake one
the chef prepared earlier. If a listing seems to promise everything from scratch in a morning, ask before you book.
The butter question
Most Paris bakeries sell two croissants: the croissant au beurre, made with butter, and a cheaper
"ordinaire". Since butter prices climbed, some bakers have turned to a substitute made largely from vegetable oils
with a little butter in it, a Paris baker warned in 2025. In a class you see the slab of real butter go in, and
you learn what it does: the flavour, and the way a good croissant shatters when you bite it. Our
croissant baking guide explains why it has to stay cold.
In a classic recipe the butter slab weighs about half as much as the flour.
Children, diets and the age bar
Croissant classes set their own age limits, and they vary more than you would think. The chef studio and the
Montmartre class take croissant bakers from 15; Le Petit Mitron from 6; the working bakery class lets under-5s
watch for free. For younger children, the macaron class for families takes any age. Gluten and
lactose intolerance rule most classes out, and almonds turn up in macarons and financiers. More in
croissant classes with kids.
After the class
Eat one croissant warm at the bench. Eat the rest that day, or warm them in a hot oven for a few minutes the next
morning. Then go and compare: Boulangerie du Sentier in the 2nd won the 2026 butter croissant contest for Greater
Paris, and you will now notice the layers, the shine of the glaze and whether the ends are straight or curved.
Our list of the best croissants in Paris gives the addresses.
At Le Petit Mitron the class happens in the bakery's own kitchen.
Straight answers to what people ask most about croissant classes in Paris.
Is it worth taking a croissant class in Paris?
Yes, if you like your hands in flour. In two to three hours a pastry chef shows you the butter block, the folds and the shaping, and you eat a croissant you rolled yourself, warm from the oven. It will not make you a baker: the dough needs hours of rest, so most classes bake dough the chef rested earlier. More in is a cooking class in Paris worth it.
Where can I find the best croissant classes in Paris?
How much does a croissant baking class in Paris cost?
From about $102 per person for a two-hour bread and croissant class in a working bakery, $110 to $137 for a croissant class with a chef, and $246 for the small class in a family bakery with an interpreter. Prices are from-prices in USD and move with the date.
Do you make croissant dough from scratch in a class?
You learn how, but you rarely bake that batch. Croissant dough rests for hours between mixing, folding and proofing, so a two to three hour class bakes dough the chef prepared ahead. One guest wrote that everything was ready on arrival, "so you just had to bake". You still fold, cut, shape and glaze.
Is there a croissant baking class for kids in Paris?
Several. Le Cordon Bleu Paris and Ferrandi Paris (a chamber of commerce school founded in 1920) train professionals and also run short courses for amateurs. For a single morning, a hands-on class like the ones on this page is the easier way in. Details in pastry schools in Paris.
How much is pastry school in Paris?
A lot more than a class. Le Cordon Bleu Paris lists its Pastry and Bakery Diploma at €44,500 for 12 months, application fee included. A Basic Pastry Certificate on its fee schedule is €11,700. A three-hour croissant class costs about $137.
Is it hard to get into Le Cordon Bleu?
Not for beginners with the paperwork. For the Paris pastry and bakery diploma you need to be 18, hold a baccalaureate or equivalent and have B2 English or A2 French. The school says experience "is not required". The hard part is the fee.
What temperature do you bake croissants at?
Around 200 °C (390 °F) in a fan oven or 220 °C (430 °F) in a conventional one, turned down once they colour. Proof them somewhere warm but not hot, or the butter melts out. Our croissant baking guide has the full method.
Are croissants the hardest pastry to make?
They are among the most demanding, because the butter and the dough have to stay cold and pliable through every fold, and a classic batch takes two days. Macarons are fussier about technique; croissants are fussier about time and temperature.
Where are the best croissants in Paris?
The 2026 best butter croissant in Greater Paris went to Boulangerie du Sentier in the 2nd arrondissement, ahead of BOOM Boulangerie Omnivore and Maison Thevenin in the 6th. The best in France for 2026 is L'Épi du Roi in Versailles. More in the best croissants in Paris.
Can I cancel a croissant class?
Every class on this site cancels for a full refund up to 24 hours before the start. Be on time, too: the Emily in Paris class does not admit late arrivals.
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Small groups, taught in English, and free cancellation up to 24 hours before on every class.
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