The secrets of making French baguettes and croissants

Frédéric
I welcome you in my kitchen in Paris 16
Languages : French, English

Training at Lenôtre

After years of formal training in the baker's craft, Frédéric went to work for the famous French company Lenôtre.

The "Meilleur Ouvrier de France" award

Only seven years later, at the age of 26, he won the "Meilleur Ouvrier de France" award, making him the youngest French Master Baker in history. Frédéric then had the honor and privilege of baking forthe FrenchPrime Minister in his official residence, the Hôtel Matignon.

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Frédéric Lalos was "bitten by the bug" at a very young age, and it is sheer pleasure just listening to him talk about his lifelong passion.

We love that he is so committed to traditional, rather than industrial practices, an approach that is rare these days.

You will meet a true artisan whose philosophy is nicely summed up by this quote of Antoine de Saint-Exupéry: "Bread has been feeding mankind for millennia. Respect it; it is the result of many men's labor, and the reward for all their effort."

Most of all, we love his generosity, his curiosity, and his joie de vivre.

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I enjoy talking about my craft and exchanging with other people. It is a refreshing change to my demanding schedule.

It has always been very important to me, and very gratifying, to pass on my knowledge and passion to others.

By inviting WonderfulTime visitors into my kitchen, I can show them that in a traditional bakery, every last detail is crucial, from our work methods, to the quality of the products, to how we treat our customers.

Duration
Duration
2h
Location
Location
Paris
Group
Group size
4 - 8 p.
170€ per person Book now

In the kitchen with the French Master Baker

Frédéric invites you into his bakery to:

  • Learn about the craft of a French Master Baker
  • Discover the secrets of making the perfect French baguette
  • Enjoy a unique experience mixing, shaping and cooking your own French bread and croissants with him in his kitchen
  • Sample homemade French products while enjoying an apéritif
  • Please join Frédéric in the kitchen of the 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. This visit will forever change the way you see – and taste – baguettes and croissants.

    Secrets of French bread

    Frédéric will show you how baguettes and croissants are made and guide you through the nooks and crannies of the world's most beloved loaf and pastry. He will explain how the chemical interaction between the flour and fermented starter is the key to their lightness, their tender centers, and their crisp, flavorful crusts.

    The authentic baguette

    Frédéric’s starter is meticulously prepared according to centuries-old French tradition. This leavening is the essential ingredient of the authentic baguette, and the key to the unique textures of the croissant.

    A traditional French recipe

    You will explore the different types of flourFredéric uses (whole wheat, rye, white, buckwheat, spelt). After all, flour is so much more than a white powder! A great deal of effort goes into transforming thegrains into the material that bakers use to create their works of art. And Frédéric has always worked closely with the world-renowned French agricultural producers, selecting onlythe finest wheats and choosing mills that still operate in the French ancestral tradition.

    Learn how to make the perfect French croissant in one of the best bakeries in Paris

    Once Frédéric has revealed some of the mysteries of the baker's craft and the secrets of the magical powder that is the foundation of all of his creations, you will have a chance to put what you have learned to use and make a few souvenirs of your time as a baker's apprentice.

    One of the most famous bakers in France

    Then, of course, you will sample a variety of Frédéric’s recipes, those award-winning pastries and confections that have earned him his excellent reputation and many awards, including "MeilleurOuvrier de France"(French Master Baker).