Le Petit Paris Workshop
Baguette Tradition
Discover the craft behind authentic French baguettes in a hands-on bakery class focused on flavor, texture and tradition. Learn how fermentation, shaping, scoring and steam baking create a crisp crust and open crumb while making your own artisan baguettes to take home. The class is designed for small groups, with clear demonstrations, guided practice and artisan bakery tips you can reuse at home.
About This Workshop
This workshop teaches the craft behind one of France’s most iconic breads. Students compare a traditional baguette method with a slower Respectus Panis-style approach, learning how fermentation, hydration, shaping, scoring, and steam create the crust, crumb, flavor, and aroma of real artisan bread. The marketing strength is very high: baguette is universally recognized, easy to understand, and strongly connected to French identity.
What You’ll Make
- Traditional French baguette dough
- Traditional baguettes using autolyse and cold fermentation
- Respectus Panis-style baguettes with minimal handling
- Optional dough applications discussed: fougasse, rustic pizza, rolls, grissini, braided bread, loaf bread
What You’ll Learn
- Autolyse
- Low-yeast long fermentation
- Respectus Panis logic
- Dough tension and shaping
- Scoring
- Steam baking
- Crust and crumb evaluation
Why This Workshop Is Special
- Authentic French Baguette - long fermentation, crisp crust, real artisan technique.
- Hands-on class in a small group environment.
- Authentic Le Petit Paris® French artisan instruction.
- Strong gift-card and Workshop Passport compatibility when scheduled correctly.
Perfect For
Customers who want “real French bread”, home bread makers, health-conscious bread buyers, Francophiles, and repeat workshop students.
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