Le Petit Paris Workshop
Viennoiseries
Learn the secrets behind authentic French breakfast pastries and enriched doughs. Create brioche, chocolate Viennese bread, Nutella twists and traditional sugar tart while mastering professional fermentation, shaping and baking techniques in a warm, hands-on bakery experience. The class is designed for small groups, with clear demonstrations, guided practice and professional bakery tips you can reuse at home.
About This Workshop
This workshop introduces students to a versatile enriched dough used for approachable French bakery classics. It is less intimidating than croissant lamination but still feels highly rewarding because students create several products from one base dough. It should be marketed around breakfast, comfort, softness and variety.
What You’ll Make
- Viennese dough
- Chocolate Viennese bread
- Viennese brioche
- Nutella twists
- Sugar tart / tarte au sucre
What You’ll Learn
- Enriched dough mixing
- Butter incorporation
- Fermentation control
- Chilling dough for rolling
- Hand shaping
- Twisting filled dough
- Sugar tart proofing and topping
- Egg wash and baking
Why This Workshop Is Special
- Viennoiseries - one soft dough, four French bakery classics.
- 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 a softer, less technical alternative to croissant; families; breakfast lovers; beginner bakers.
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