Learn to Make the French Croissant
Learn to Make the French Croissant
in-person ⬝ hands-on
Join Simon Herfray of Atelier Sucré, as you learn to make one of France’s most beloved and ubiquitous pastries - the croissant!
From its glossy and flaky exterior to its iconic buttery cross-section, it’s hard not to adore this crescent-shaped delight.
In this hands-on class, one of Chef Simon’s talented pastry chefs will guide you through the art of traditional lamination as you learn to fold, roll, and shape dough the way it's done in the finest French bakeries to create not only the original croissant, but also a Pain au chocolat and a savory ham croissant from scratch.
Throughout the class, you’ll learn the story behind this iconic pastry and what it means to Simon as a classically trained French pastry chef who has spent over two decades perfecting his craft.
You'll leave with your freshly baked creations, recipe cards to recreate them at home, and a genuine taste of French savoir-faire.
What You’ll Learn
How to make sweet and savory croissants from scratch
The art of traditional lamination, folding, rolling and shaping dough
How to proof and bake croissants to perfection
The history and story behind France's most iconic pastry
On the Menu
Traditional Croissant
Pain au Chocolat
Choice of Savory Ham Croissant or Cheese Croissant, depending on the type of croissant you choose to make
Tea
Coffee
Your Booking Includes
2.5 hour baking class
Tea
Coffee
Print-out recipe(s)
Pastries and other items to eat on-site or go home with
Good to know
Your specific pastry chef is suject to change
Guests work in groups of 4
BYOB
Kitchen will open 10 minutes before listed class time, and the class will start promptly at the listed time
In order to ensure a great experience for all, participants who arrived more than 15 minutes after the scheduled class time will not be permitted to join the class and will forfeit the class
No refunds or rescheduling will be permitted.
cancellations
Per Atelier Sucré, you will receive a full refund for requests made no later than 5 days before the start of group classes/events
In the case that that the host cancels the date you booked for, you’ll be entitled to a full refund or may transfer your booking to a future available date. In all other cases, no refunds or rescheduling will be permitted
PRIVATE BOOKINGS
This experience is also available for private groups of 8 - 20 guests
About Your Guide
SIMon herfray
Owner & Pastry Chef, Atelier Sucré
Born in Nantes in France's Brittany region, Simon Herfray forwent high school at 15 to begin a French pastry apprenticeship, spending five years training in both classic pastry and bread baking before earning his Masters in both. He went on to work in restaurant kitchens across England and Australia before arriving in New York City in 2009, holding roles at Le Cirque, Peter Luger Steakhouse, and Bacchus.
Simon discovered his love for teaching early on, growing from a handful of classes to four a month within his first two months alone, with his macaron class quickly becoming the most popular. In 2014, wanting to be his own boss, he founded Atelier Sucré, building a business around the hands-on classes he'd come to love teaching. "I loved baking right away," Simon says. "And to do this job, you need to love it."
As a trained French pastry chef, Simon likes to concoct exquisite desserts with a unique blend of flavors and textures, drawing inspiration from his brother, the head vintner at a vineyard in Bordeaux. Creating a new pastry is always a challenge, but the excitement of presenting it to food-lovers, family, and friends for the first time is what drives him, and he remains most passionate about sharing his knowledge with everyone he meets. His philosophy remains simple: butter makes everything better.
About The Business
atelier sucre
104 E 7th St, New York, NY 10009
Atelier Sucré is a hands-on French pastry and baking studio offering immersive culinary experiences in the heart of the East Village.
Specializing in interactive baking workshops, guests learn to laminate dough from scratch for traditional croissants and pain au chocolat, alongside favorites like macarons, éclairs, crème brûlée, and madeleines, using ingredients sourced from both local New York producers and France.
Classes are designed for all skill levels in a fun, social environment, with participants collaborating in small groups within bright studio kitchens for a personalized experience.