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FUndamentals of French Pastry

a baking Workshop & retreat with Rachael Coyle

APril 8-13, 2o19


Hello paris/pastry lovers, 

I’m delighted to announce that this spring, I’ll be heading back to Paris for my second Paris Pastry Workshop. We had a fantastic time with our first group last fall and I can’t wait to return to bake and taste our way through my favorite city.

This workshop is an intensive hands-on baking workshop in Paris, France. In a small group setting, we'll dive into the fundamentals of French pastry.

Best of all, we'll be doing so in an environment that allows you to forget about your daily life and immerse yourself in learning a craft. You'll see your products from start to finish, build on your knowledge day by day, and leave with real confidence in your baking skills. 

During this workshop, we'll be using Paris as the interactive backdrop for our lessons. 

For our baking, we'll stock up on gorgeous French butter, visit markets to get the freshest seasonal produce, and pick out chocolate from a single origin chocolate producer. We'll find inspiration and gather information by visiting artisan pastry shops to see how the skills we're learning are applied to create a dizzying assortment of pastries. 

French pastry can seem complex, but it is comprised of many variations on a handful of themes.

We'll follow the linear progression of a professional pastry course, starting with basics like flaky pastry/pâte brisée and building to more complicated processes like croissant dough & puff pastry. As a pastry chef & the owner of Coyle's Bakeshop in Seattle, I've been teaching baking & pastry classes to home cooks for over a decade. I started my pastry journey at the Cordon Bleu in Paris and I'm excited to return again to the City of Light with you. 

I hope you'll join me in PARIS! 

Rachael

Please read on for full details. 


What's Included?

  • A small, intimate Group of 6 guests + RAchael & an assistant instructor 

  • Six Days of hands-on Pastry Lessons in a lovely Parisian Kitchen

  • Written course material with all workshop recipes 

  • all Meals + Beverages when with the grouP (The workshop includes lunch or Breakfast every day as well as two group dinners

  • Daily tastings from Paris Markets, pastry shops & chocolatiers 

  • Personalized recommendations For Paris

What’s not included? 

  • Accommodations*

  • Airfare

  • Travel Insurance

  • Any Expenses when not with the group

*Our workshop will be located near Père Lachaise in the 11th arrondisement, so for convenience, we recommend booking nearby. However, Paris is delightfully walkable and has incredible public transportation (including rideshare bikes, taxi service and Uber), so if you have your heart set on another part of town – go for it! We’ll be happy to help you navigate yourself to the kitchen. The exact address for the workshop will be sent out after booking.


Schedule of Classes + Activities

Day 1: Today we'll meet for a group lunch and use the afternoon to get acquainted with our neighborhood for the week. We'll stop for a caffeine break (to stave off jet leg!), shop for baguettes, and take a break by the Place des Vosges. We'll have our first class on French tart doughs in the late afternoon and end the day with aperitifs and supper (think lots of French cheese) at the workshop apartment.

recipes: pâte brisée, pâte sucrée

Day 2: We'll start today with a visit to a patisserie and learn how to navigate a typical French bakery. Next, we'll head to the Marché d'Aligre to shop for baking & lunch supplies, then head to the workshop apartment for class. We'll throw ourselves into the second building block of French pastry: custards. We'll use the doughs we made on day one to make a quiche and fruit & almond tart for lunch. After lunch, we'll visit one of my favorite chocolatiers

recipes: quiche, crème d'amandes, fruit & almond tart, crème pattissière

Day 3: Today we'll start weaving together all of our pastry components. We'll meet across town at the Palais Royale for coffee, and then head to my favorite pastry supply store. Next, we’ll make our way to the storied E. Dehilleran and Mora to shop for a few baking tools. We'll have lunch together and then delve into the wonderful world of pâte à choux. We'll end the day with an afternoon pastry tasting of our creations. 

recipes: pâte à choux, gougères, éclairs, cream puffs

Day 4: Today, you’ll have the morning off to explore on your own. We’ll meet for a simple lunch together. This afternoon we'll take a break from more complicated pastries to cook some beautiful homemade jams. We'll end the day by mixing up a batch of brioche and the first component of our laminated doughs for the following day.

recipes: brioche, seasonal fruit preserves

Day 5: Today is all about lamination. We'll meet early at the workshop apartment for coffee and fresh-baked brioche and start the process of rolling & folding, and rolling & folding our puff pastry and croissant dough. We'll go out for a group lunch and end the day in the early afternoon. 

Recipes: PÂte À Croissant, Pâte FeuilletÉe (puff Pastry), French Apple Compote

Day 6: We'll spend our last day enjoying the fruits of our labor and saying goodbye to the city. We'll meet at the workshop apartment early to finish our croissants, and learn how to bake it all to perfection before we sit down for a breakfast feast! You'll have the afternoon off and we'll end the tour with a group bistrot dinner in one of my favorite spots in the city. 

REcipes: Croissant, Pain au chocolat, Croissant Escargot, Chausson aux pommes 

Note: This is a preliminary schedule; all activities and recipes will be included, but the arrangement may change slightly. Guests will receive a detailed final schedule one month in advance with so that you can plan and make reservations for your free time. 

THE DETAILS 

DATES: Monday, April 8th - Saturday, April 13th, 2019 

LOCATION: 11th Arrondisement, Paris, France 

SIZE: The workshop is limited to 6 participants, plus Rachael and her assistant instructor 

COST: $3500 per person, payable in two installments (a 50% deposit is required to secure your spot, remaining balance is due by March 8th, 2019) 

ACTIVITY LEVEL: As part of every day, we'll be on our feet baking for 2-3 hours and walking up to 1.5 hours.

EXPERIENCE LEVEL: This course is appropriate for both experienced bakers and enthusiastic beginners. 

CANCELLATION POLICY: Because of the size of our group and the advance planning required, all reservations are non-refundable. 

QUESTIONS? Please feel free to email us: info@coylesbakeshop.com


The APril Paris Pastry Workshop is Sold out.

Join the Paris email list to be the first to know about future workshops.