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Spend about two hours with the pastry chefs who make Mille-Feuille run every morning. Small groups, real working kitchen, and you leave with what you bake — plus the recipes, the techniques and more flour on your apron than you'd expect.
Classes run on weekends, with the next open dates on each card. Private and group bookings available on request.
Learn the lamination that made us famous: folding butter into dough, shaping, proofing, and baking a batch to golden crispness. The technique that separates real French viennoiserie from the rest.
The Parisian classic that has humbled more home bakers than any other pastry. We walk through the meringue, the macaronage, the piping and the filling — and you leave with a full box of your own.
Three French tea-time classics in one session. Brown butter, almond batter and a molten chocolate centre — the small cakes every Parisian bakery counter is built on, and the ones you'll actually bake again at home.
What the press has said about our classes.
18 years of craft, from Nantes to NYC. Dimitri runs all of our pastry and teaches the advanced techniques with a patient hand.
16 years as an Executive Chef in France and abroad — Maison Kayser (U.S. and Mexico), the Hamptons, embassies and the United Nations. He leads the bakery team behind our 2026 Best Croissant and best kouign-amann wins.
Started at Mille-Feuille in 2014 at the bottom of the ladder. Trained shoulder-to-shoulder with Olivier and Dimitri, became Pastry Sous-Chef in 2022 — and is now our resident croquembouche master.
Pick a Saturday or Sunday that works — most classes fill up two to three weeks ahead.
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