Brrr, it’s official: the cold is nipping at our noses! And what could be more comforting than a generous dose of sugar? Our editorial team has selected three workshops where you can whip up a well-deserved sweet treat after braving the autumn chill. On the menu: chocolate-covered marshmallow bears, perfectly golden croissants and pain au chocolat, or delicious mochi filled with sesame. Cocoa, marshmallow, flaky pastry, butter and sugar—comfort in every bite! Yum!
The Cutest
Who says sweets are just for kids? This workshop will take you straight back to childhood, except this time there’s no parent around to tell you to have just one. At her Paris workshop and boutique, Manon, a qualified chocolatier and confectioner, introduces you to the art of traditional confectionery. First, you’ll mould glossy chocolate shells, then prepare soft, fluffy marshmallow, carefully piping it into the moulds step by step. You’ll leave with your adorable little bears neatly wrapped in a bag—and an irresistible urge to bite into them as soon as you get home (or on the metro, we won’t tell!).
The Most French
Our quintessential national treasure? French viennoiseries, of course! We adore them, so why not learn how to make them ourselves? Croissant or pain au chocolat—the great debate can wait. During this 3-hour workshop in the 14th arrondissement, you’ll learn professional techniques using laminated yeast dough. On the menu: classic croissants, pain au chocolat and even raspberry croissants. You’ll discover the art of butter lamination, folding, shaping, proofing and baking, with a little drink break to catch your breath and chat between folds. Each participant leaves with freshly baked, beautifully golden pastries, as well as recipes and tips for recreating them at home.
The Most Exotic
Escape to Japan for a sweet little interlude. At Agathe’s workshop, the passionate pastry chef—who has loved baking since childhood and has had the opportunity to work in Japan—creates the atmosphere of a traditional Japanese tea room. The experience begins with a welcome tea, followed by an introduction to the history of mochi, the little sticky rice cake. Then it’s time to get hands-on: under Agathe’s expert guidance, you’ll learn the precise technique for wrapping a sesame ganache in a soft, delicate rice dough, hiding a delicious surprise inside each cake. One tip: if you have specific dietary requirements or aren’t a fan of black sesame, let Agathe know at least two days in advance, as alternative flavours may be available. At the end of the workshop, you’ll leave with five mochis to enjoy straight away.
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