Description
About our classes
Learn the techniques behind creating light, flaky layers that form the foundation of classic French pastries and savory. From mastering the lamination process to crafting iconic treats like Millefeuille, Palmiers, and turnovers.
Menu
Sunday 25 January 2026 / Saturday 28 February 2026
- Vanilla and berries millefeuille
- Palmier
- Sacristan (Sugar Twists)
- Rustic Apple tart
Duration: 1 Day (9h-16h)
Remark:Participants should be at least 17 years old at time of application
Please contact via Line Official Account @ecoleducassebkk to confirm your payment.
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