Learn to Make the French Croissant
Learn to Make the French Croissant
multiple dates
2.5 hrs
from atelier sucré (directions)
led by simon herfray (owner & pastry chef)
co-led by emily macchia (pastry chef)
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, Chef Simon and his team 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, Chef Simon will share the story behind this iconic pastry and what it means to him 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
Savory Ham Croissant
Tea
Coffee
Your Booking Includes
2 hour cooking class
2 signature cocktails
Family-style meal
Digital copy of recipe
Good to know
Guests work in groups of 4
BYOB
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 will be provided
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.
emily macchia
Pastry Chef, Atelier Sucré
Chef Emily discovered her passion for baking in her kitchen at home, experimenting with pastries that were later shared with family and friends. While attending the Institute of Culinary Education in NYC for their pastry and baking program, her understanding and passion for pastry grew deeper.
Hosting culinary events at Taste Buds Kitchen, a culinary event space for kids and adults, her love for sharing her passion and helping others deepen theirs was highlighted here. Wanting more hands-on experience, Emily joined the production team at Ovenly. There, she would scale and mix hundreds and up to thousands of pounds of dough and batter a day. Being promoted to bakery manager in 2020 led to so much growth and learning, especially during massive industry changing times. After her four years with Ovenly, Emily was eager to learn more.
She then went on to manage Sullivan Street Bakery’s bread baking team, where she learned a great deal about the science of high scale production bread and the art of true patience. While bakery production remains a love of hers, nothing quite compares to the joy of providing experiences with food.
Emily‘s love language is making sweets for others and creating memorable experiences - at Atelier Sucre, she feels lucky getting the opportunity to call it a ‘job’
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.