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Hands-on · Small groups · Real chefs

Baking Classes in NYC

Spend three hours with the bakers who make Mille-Feuille run every morning. Small groups, real working kitchen, and you leave with what you bake — plus the recipes, the techniques and more flour on your apron than you'd expect.

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Mille-Feuille baking class in progress Croissant lamination demonstration Student shaping macaron shells
8
Max guests
Never 20 or 30. Everyone has space, a bench, and time with the chef.
Real
Working kitchen
Not a demo room. Our actual Greenwich Village kitchen, before service.
Take home
Everything you bake
Croissants, macarons, the recipes, and the how-to-do-it-again instinct.
$95+
Three-hour class
All ingredients, apron and takeaway box included. Gift cards available.

The two classes we teach

Both run on most Saturdays and Sundays. Private and group bookings available on request.

Freshly laminated croissants cooling on a rack

Croissant Class

from $95
3 hours · All levels

Learn the lamination that made us famous: folding butter into dough, shaping, proofing, and baking a batch to golden crispness. The technique that separates real French viennoiserie from the rest.

  • Butter lamination explained step-by-step
  • Shape and proof your own croissants
  • Bake them in our kitchen and take home a dozen
  • Full recipe + timing chart to recreate at home
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Colorful macaron shells on a baking tray

Macaron Class

from $95
3 hours · All levels

The Parisian classic that has humbled more home bakers than any other pastry. We walk through the meringue, the macaronage, the piping and the filling — and you leave with a full box of your own.

  • Master the French meringue and macaronage
  • Pipe and bake shells in the right colors
  • Ganache and buttercream fillings you'll actually use
  • Recipe card + troubleshooting guide for home
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As seen in

What the press has said about our classes.

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What students say

★★★★★ Straight from Google reviews of people who took a class with us.
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Who you'll learn from

Olivier Dessyn
Olivier Dessyn
Founder & Pastry Chef

Trained at the Ritz Paris and alongside Pierre Hermé, Olivier opened Mille-Feuille in 2011. He still teaches classes himself most weekends.
Dimitri Viaud
Dimitri Viaud
Executive Chef

18 years of craft, from Nantes to NYC. Dimitri runs a 15-person team and teaches the advanced techniques with a patient hand.

Questions, answered

How long does a class last?
Three hours, start to finish. That's enough time to cover the technique, bake a full batch, and clean up without anyone rushing.
Do I need any baking experience?
No. Classes are designed for all levels — we've taught total beginners and trained pastry chefs looking for a French technique refresh. The chef adjusts the pace to the room.
What do I take home?
Everything you baked (one full box — roughly a dozen croissants or two dozen macaron shells depending on the class), the printed recipe, and notes from the chef on how to recreate it in your own kitchen.
Can I give a class as a gift?
Yes. Buy a Mille-Feuille gift card in any denomination from $95 up — the recipient picks the class and date themselves.
Can I book a private class for a group or event?
Absolutely. Bachelorettes, birthdays, team offsites, corporate events — we host them regularly. Email info@millefeuille-nyc.com with your date and group size and we'll come back with a quote.
Where are classes held?
In our working kitchen at the Greenwich Village bakery, 552 LaGuardia Pl. Classes start before opening so the space is calm and fully yours.
What should I bring? What should I wear?
Just yourself and closed-toe shoes. We provide the apron, ingredients, tools, a takeaway box, and coffee or tea. Leave large bags at home — the kitchen is cozy.

Ready to bake?

Pick a Saturday or Sunday that works — most classes fill up two to three weeks ahead.

See all dates & book