I'm excited to announce a new series of French pastry classes that will take you through the fundamentals of classic French baking. These hands-on workshops will cover everything from basic techniques to advanced pastry skills. The curriculum includes: - Laminated dough techniques for croissants and pain au chocolat - Choux pastry for éclairs and profiteroles - Pâte sucrée for tarts and tartlets - French buttercream and ganache techniques - Decorative piping and finishing skills Each class is limited to 12 participants to ensure personalized attention and hands-on practice. All skill levels are welcome, from complete beginners to experienced bakers looking to refine their techniques. The classes will be held in our professional kitchen, equipped with all the tools and ingredients you'll need. You'll take home your creations and receive detailed recipe booklets with step-by-step instructions. Registration is now open for the spring session, with classes beginning next month. Early bird pricing is available for those who register before the end of this week.