Where Michelin-Starred Chefs Get The Best Croissants and Baguettes in Paris
Plus your special invitation to meet the Master French Bakers who create them
Join Frédéric in the kitchen of his award-winning boulangerie to learn about the fascinating history of the croissant and the baguette, as well as the rules and standards for baking them. He will show you how baguettes and croissants are made and explain how the chemical interaction between the flour and his fermented starter is the key to their lightness, their tender centers, and their crisp, flavorful crusts.
The starter leavening, meticulously prepared according to a centuries-old French tradition, is the essential ingredient of the authentic baguette, and the key to the unique textures of the croissant. You’ll explore the different types of flour used (whole wheat, rye, white, buckwheat, spelt). A great deal of effort goes into transforming the grains into the material that bakers use to create their works of art. Frédéric selects only the finest wheat, sourced from mills that still operate in the French ancestral tradition.
Next, you’ll try your hand as a baker’s ap - prentice. Finally, you will, of course, sample a number of recipes, including the award-winning pastries and confections that have earned Frédéric his reputation.
Experience: Meet the Master French Baker
Languages: French, English
Frédéric began his career working with the famous French pastry chef Gaston Lenôtre. At the age of 26, he won the Meilleur Ouvrier de France distinction, making him the youngest French Master Baker in history. He then had the honor of baking for the Prime Minister in his official residence.
In 1999, he and a colleague opened five bakeries of their own and began providing bread and pastries to the finest Michelin-starred restaurants in Paris. In 2011, the two partners began yet another venture, opening a high-end bakery concept. Their first store opened in 2011 in Taiwan, and two more, in Japan and Paris, opened in 2012.