Can you really think about Paris without thinking about French pastries? My cousin, Kim, and I ate enough of them while we were there, so it only made sense to learn how to make them ourselves. Taking a cooking class in Paris turned out to be a pretty fun way to do it.
I found Cook’n With Class during my usual trip research and booked directly with them. They offered several different classes depending on what you wanted to make, and then you chose your date and time.
This is one of those reservations I’d plan the rest of the day around. It can be hard to know exactly where you’ll be—or how long something will actually take—when you’re traveling, so I wouldn’t schedule another timed reservation too close to your class. Give yourself some extra time so you’re not watching the clock when you should be learning how to make French pastries.
That day was more of a wandering day for Kim and me. We had one other place we wanted to visit, but it didn’t require reservations and had pretty generous hours. That left us plenty of time to wander, shop, and enjoy Paris without worrying about getting somewhere at a certain time.
We had something planned, but we still had plenty of time to see where the day took us.
Learning to Bake the Paris Way
There were only three of us in the class—Kim, me, and one other person—with two instructors, so it was very hands-on. We got plenty of individual attention, especially when we weren’t doing something quite right! Luckily, our instructors were kind and patient and very good at helping us figure it out.
One of the first adjustments was getting used to the metric system. Europeans typically weigh their ingredients rather than pulling out the measuring cups we’re used to at home. It took a little getting used to, but it actually makes a lot of sense. Weighing ingredients is much more precise, especially when you’re baking.
We made quite the assortment of French desserts, including crème brûlée, financiers, baba au rhum, chocolate soufflé, and lemon tarts. Of course, we got to taste everything we made. They were all amazing—if I do say so myself.
Kim and I both enjoy cooking and baking, but this was something completely different from what we were used to at home. We learned a few things, ate everything we made, and had a lot of fun doing it.
Been there. Baked that. Ate that. Loved that.