Atelier Sucre

What a perfect morning spent learning to make bagels with Chef Jen. We flowered, proofed and made bagels with 2 of our other teammate (who were absolute strangers) but left laughing and sharing life experiences together. Chef Jen was polite, quirky and a joy to learn from. We'd 1000% come back for another class. Thanks Chef, James and Heather

It was an incredible experience. Emily was adorable and incredibly knowledgeable about the croissants we were about to make. We loved how everything turned out, and this was our second time at the atelier. It has become a tradition, and we will definitely be back soon. Thank you very much!

This class was phenomenal! You can tell the chefs are passionate not only about baking, but also teaching. It is a welcoming environment and ideal for either a solo date or small group outing. You will leave feeling more confident in baking and with a box full of fresh croissants

This was my first time baking croissants, and the session led by Emily was fantastic. She was incredibly knowledgeable and passionate. Her assistant, Paula, was also very helpful and clearly knew what she was doing. The 3-hour session included both a tutorial and hands-on practice. We made three different flavors, and the whole experience was fun and rewarding!

We had a great experience at the croissant class with Chef Samantha! The kitchen is really clean, with lots of space to do your work. Samantha was adept at explaining the process and super helpful when we struggled with rolling out the dough (so much rolling, haha). The croissants were delicious as well. Would definitely take another class with them!

My husband and I took the croissant making class with Genevieve and it was such a fun experience! She was so helpful and accommodating, and made a daunting pastry seem more accessible for home bakers. They were absolutely delicious! Can’t wait to return for the bagel class!

Chef Jen made my day with her amazing fun macarons class. She is friendly, bubbly, funny, supportive and a brilliant instructor, as well as a consummate professional. After giving the initial instructions, she kept going around the tables giving tips and more details to individuals on their work. I failed at making macarons on my own at home. Her teaching the process involved in creating the right blending of the ingredients was invaluable. Showing me how to fold over and squeeze the air out of the meringue was important in making a good macaron. We had three different fillings to use for our macarons- chocolate, lemon curd, and raspberry. I went home with a box of 14 macarons and had a lovely French breakfast with friends the next day. I did not tell my friends that I made these at first. They asked where they could buy these. They plan to take a class with Chef Jenifer.

Excellent Class! Worth every penny. It's best for pairs of two but you can definitely go alone and be paired up when you arrive if you'd like. I did it solo and still enjoyed the class fully. I loved making everything on my own it felt very rewarding. Emily was a stand out instructor. She made it fun and easy to follow along.

This was my first time baking croissants, and the session led by Emily was fantastic. She was incredibly knowledgeable and passionate. Her assistant, Paula, was also very helpful and clearly knew what she was doing. The 3-hour session included both a tutorial and hands-on practice. We made three different flavors, and the whole experience was fun and rewarding!

This is always such a fun baking class to attend! I definitely recommend going in a group of 4 because that is the way the stations are set up. The paper recipes don't 100% follow what the instructor is telling you, so definitely pay attention as they are demonstrating each step. We made fruit tarts and madeleines in this class, but the dessert menu rotates, so you can check which one interests you before you book ahead of time! They walk you through some of the baking techniques and it's a great hands-on experience. Whatever you bake you can try on the spot and they provide takeout boxes and bags for you to take the rest home. Highly recommend if you're looking for a group activity in the city!

Fantastic cake decorating workshop with Chef Jennifer Carey. She's a star - passionate about her art and an excellent teacher. Somehow she handled a room full of cooks with aplomb! Two and a half hours flew by, and we learned a lot. Thanks, Chef!

Terrific class. Learned how to make a quiche and a Chocolate Lava cake. Very clea, very organized and super fun.

It's so fun when you find gems like Atelier Sucre in the city to enhance your love of cooking and baking! I bought a class for my husband's birthday through CourseHorse and I'm so glad it brought us to this fantastic location to learn all about making macarons! I now appreciate why those tiny little cookies are so expensive! There is a lot of time and labor that goes into making them. We took a class on a Sunday afternoon with Chef Makenna, who by the way is very knowledgeable on cooking sciences, which my husband and I found fascinating as we are nerds at heart and loved learning about why everything was done the way it was and what the difference is between an Italian, French and Swiss meringue. She is also no-nonsense, which made me appreciate the class so much more. It was like taking an actual culinary course! The shop is quite small and they have 3-4 people to a table. I was slightly disappointed in this only because I had imagined my husband having a more solo hands-on experience for his birthday. It turned out to be fine and it was nice to meet new people and work together. Everything was pre-measured, the sugar was already boiling, and Chef Makenna made the meringue for us. The class is already almost three hours long, so I can understand why they do this in the interest of time. We were able to mix our ingredients, pick the color for the macarons and pipe our batter. We then worked together to make the lemon and caramel ganache filling which was fun. The strawberry filling is imported from France and was ready-to-go. I love that they sent us home with macaron templates for the baking sheet and the recipe and instructions (I highly doubt I'll make this on my own given all the tools you need and the amount of time it took). It was a fun class and I look forward to coming back to take the croissant class. I loved that we got to take home about 15 macarons each! They have a complimentary water, coffee and tea station and if you like you're also able to BYOB!

100% TAKE A CLASS!! My group and I had a BLAST during our Madeline and Fruit Tart class. It's extremely hands on, where Chef Jen first demonstrates how to mix the ingredients, and then we do the same at our work stations while she goes around to check in on each group. We work in groups of 4 and everyone in my party took turns doing certain steps. The class was roughly 2.5 hrs, and we were able to try our creations, while also taking a few leftovers home as a treat, YUM!! The class is BYOB, but there's a complimentary beverage station with water, tea, and coffee. The value of class is amazing, considering the class length, we get to create 2 recipes, AND take back leftovers - you won't find a better pastry class deal in NYC. I suggest purchasing a group package instead of individual tickets for an even greater value as well! I'd absolutely come back for another class to try a different recipe, plus Chef Jen is a hoot!! Don't think, and just book a class and have fun! :)

I recently took the Chocolate Soufflé and Apple Tart class with my friend for her birthday and wanted to love it but had many issues. The class started off poorly when the chef gave us directions and began to introduce herself. Some participants had questions and began talking among themselves at which point the chef got very angry, exclaiming "Fine, I just won't introduce myself then!" and never did. This made everyone feel very uncomfortable and awkward, setting a poor tone for class. Beyond that, there were more technical issues. The recipes we were given to take home did not match what we did in class. For example, we had fewer apples in class than in the recipe and when we tried to ask about how that would change proportions, we were told that the recipe for home was for a smaller yield...despite having larger quantities? A participant also asked what kind of apples we were using (they were red and the stickers said Fuji) but the chef and assistant told us they were Granny Smiths. The class was also chaotic in that at many times, we did not know what we were supposed to be doing or did not have clear directions (eg. how thinly to slice the apples or what speed to put the mixer on). I was also not prepared for the level of sharing with your table mates. I have taken plenty of classes before where you work with other individuals but we had to share one knife and cutting board among 4 people to cut apples. Some groups of two were lucky enough to get their own table which meant they yielded extra baked goods to take home (great for them, frustrating for others)! Overall, I did enjoy the pastries we made but even as a seasoned baker, it will be hard to follow the recipes at home as the written directions we received are vague and do not match what we did in class. Unfortunately, I am not sure that I would return.

Came for a macaron making class and it was such a fun and easy experience! We all got to bring home a nice box of ~15 or so macarons and our instructor walked us through every step of the process easily. The space isn't huge and there are a few tables that can fit 3-4 people around each table. The setup was such that the 3-4 of us were working together to make macarons, so it's not quite something that's made by just you. All ingredients were premeasured for us, so this took all the boring parts (measuring, cleaning, etc.) out of the process! Some of the ingredients (e.g., meringue?) were pre-made for us which ensured all our macarons turned out well. Think it might have been nice to try doing that too but I understand that it was already quite a long class (2+ hours) so they had to find ways to reduce it a bit. After mixing all the ingredients together, we got to choose colors and then pipe our macarons. For filling, we had lemon, chocolate and strawberry options and the flexibility to mix and match. The chocolate caramel ganache was heavenly and such a good pairing with our macaron shells. Such a fun experience and glad we got to take home so many goodies!

I had a great experience! This was booked through cucusocial. The class was about 2.5 hours and it was informative and super enjoyable. It was definitely not as simple as I expected but it was really enjoyable and gave me a great appreciation of pastry chefs and all the work it takes to make croissants! I absolutely loved this experience and getting to eat a croissant fresh out the oven is unforgettable!

This was absolutely a wonderful class! We had so a lot of fun making French croissants. The instructors were meticulous, supportive, patient, and amiable. The entire experience was well-coordinated and spotlessly organized.

Wonderful place to learn to make (and eat) desserts and have a great time! Signed up for a crème brûlée, madeleine, and chocolate mousse class. It was pretty intimate with around 3/4 people per workstation. And about 4 workstations in total. The whole class was well paced with the chef doing demo and providing ample instructions throughout. Everything was setup and prepared ahead of time and it was very easy to follow along - The hardest part for me is to refrain myself from licking the bowl (although I may or may not still did it when nobody's watching). Had a lot fun and would love to come back and try some other workshop classes!

I recently attended a Sunday morning macaron class with a friend. We were scheduled for a lava cake class, which was unfortunately cancelled. We were offered to switch into a new class, but the same one was not available on the calendar. The macaron class was being offered the same day we were originally planning to attend, so we gave it a try. The chef leading the class was personable and extremely knowledgeable. She opened the class by understanding where those who have made macarons before went wrong in order to personalize the class by focusing on relevant techniques. This was my first time making macarons. One thing that was really cool was that every person got to make their own macarons (rather than a batch per station). There were a few steps that we made one batch as a class, but the items were then distributed so we could create our own final product. We were able to select our own colors and had control over which filling we used (choice between caramel ganache, apricot filling, or both). The instructions were clear and relatively easy to follow, and the final product came out absolutely delicious! We were given little boxes to package them up to take home.

I've been wanting to learn to bake for a while, so I figured signing up for a class would be a great way to learn. I was a bit worried that croissants would be very difficult to make, but with help of Chef Jen it was very manageable. She was very knowledgeable and also great at instructing on how to make beautiful and delicious croissants. I never realized that making croissants is usually a multi-day process, but the great thing about the class here was that they teach you all the steps in a hands-on manner but without needing to wait so long since they do it for you between workshops (the dough you make will be used by the following class). The class was just the right amount of time, and by the end I worked up an appetite but was able to indulge in a nice stuffed croissant. I am tempted to come back for another class here.

Fantastic class. The chef was charming and clear in his instruction. Very organized and worth the price of the class!

I had never taken a baking class before, but I can say I am officially hooked! Chef Makenna and Paula walked us through two incredible classes with very well practiced hands and impressive knowledge and tips. The recipes were provided to us at the end of class. I am looking forward to returning!

My husband and I came here for a Mille-Feuille and Madeleines class. We thought it was a great idea for our first wedding anniversary! We were all reading the recipes that were placed in our stations. Chef Jen was being snippy, telling us not to read it and put them away, because "there is no need". She was all over the place, and it was a bit hard to follow along. For about $100 per person, I did not feel that I've learned anything more than a written recipe. Unlike other baking classes, every ingredient was already pre-measured and prepped for you. The whole class was mainly demonstrated by the Chef. While that might be easier for some people, I could probably learn more from a YouTube tutorial. And yes! We were expected to be assigned in groups of four, but it was to our surprise that all four of us would have ONLY ONE dough to knead with and ONLY ONE bowl of cream mixture to fold in. It is not that we mind sharing the station space and tools, but did I also mention that the four of us needed to split the 18 pieces of madeleines? It is unfair for four of us who had paid full price, compared to those who were lucky enough to be only paired in groups of two. However, we both thank you guys for the experience, or else we would not have known if this was worth it or not. Merci! P.S. This is BYOB, and I can see why. My husband and I were just standing around and chatting for most part of the class. Good luck!

I don't usually write reviews, but I feel compelled to tell people to be careful of what to expect. Three of us took croissant making class and it cost 280 for three tickets. We were assigned to one small table that's definitely made for only 2 participants. And we only got two doughs and two sets of tools. So, not everyone got the "hands on" experience that you would expect in a cooking class. Some other tables were shared by 4 people and still they got only 2 doughs. I think this is an unethical business tactic to sell more tickets than the space allows, especially when each ticket costs almost 100 dollars.

I would highly recommend the gluten-free macaron class here. I do a lot of fun stuff but this really stands out in my memory and I've recommended it to others. Not only is it an enjoyable and unique experience, but the macarons you make that you get to take home with you afterwards were unbelievably fresh and delicious. When you arrive, they've already assigned you to a station. There are 3-4 people per station and you make the base and pick the colors together, but everyone has their own tray and you get to make your own macarons that you get to take home. You are standing the whole time and your arms get a workout, but the instructor guides you through everything step-by-step and all the ingredients are pre-measured so it is easy to do even for people who don't normally cook/bake. There is a mid-class break when the shells are baking where they give you bottled water and everyone goes out to the back garden and socializes and you get to meet all kinds of interesting folk (locals, tourists, etc.) We made chocolate ganache and lemon curd flavored macarons and even piped some with a strawberry jam combo. They provide a box and bag at the end for everyone to be able to take home their macarons and it is so many that it is really enough for a gift, party, or if you just want to eat on your own (can be kept frozen for months). You can't eat the macarons during the class which makes it different from other cooking classes as they need to set in the fridge for a bit, but when I had them the next day, they were the freshest and most delicious macarons I had ever tasted. This was such a great experience I would even do this class again. I highly recommend.

Highly recommend the French macaron-making workshop at Atelier Sucre! Took my budding baker daughter for a surprise early 15th bday gift and we loved it! Our instructor, Brenda, is an amazing teacher - so much knowledge, history and techniques were shared. Pretty sure she saved our macarons several times, but we never felt like we weren't keeping up with the group. As a good cook, but not a baker myself, I was challenged to master techniques (folding, making caramel, piping...) -thank God Brenda hooked us up with our meringue to get us started. The class was a very fun atmosphere and i can't believe how amazing the finished results were. Seriously, we can't believe how professional they looked and how fantastic they tasted - all three fillings were great. (milk chocolate caramel was my favorite!) Trying to figure out what class we'll take next - maybe beignets? Tarts? Croissants? Thanks for a great Sunday afternoon and bday treat!

Chef Simon was amazing! It was a perfect date night for my partner and I. We took the French bistro class it was a great space. We haven't stopped talking about how amazing the chocolate lava cake came out

A truly French and truly gourmet pastry shop - crêperie bretonne in NY. I will come back on tomorrow for getting rochers and lemon tarts (I did not try the other desserts), they were amazing. And will have a "crêpe complète" the word in French for crepe with ham and cheese), the crepe batter is delicious, tasty not too salty. And for enjoying the ambiance of the market and nice service.

Came here on a date type thing with my boyfriend and enjoyed our time here! We took the macaron class and chef Simon was great! He has a fairly thick French accent but if you listen you get it! OUI!? he tells you to answer him with "oui chef" haha thought that was pretty cute! Anyway, like others mentioned, ingredients were pre-measures out and already in the bowl upon your arrival along with eggs and whatever else. Oh well? He gives you ingredients and suggestions though so that worked I guess! He was as hands on as we were, instructing us on batter consistency and when it's ready. We got to pipe our shells and made two of the three fillings- one was already made. I got to make one of the fillings which was fun and we got to filled our own macarons! The overall experience was pretty fun and enjoyable! A cute date idea and you get to bring home a box of macarons to share! Taste? VERY VERY GOOD! flavors were also very good! But the only thing is you shouldn't eat the macarons until 24-36 hours after it is made. Chef Simon also made us beignets! Yum!

So much fun for cooking classes. We've done two now. Croissant making. And French Tart and madeleines. Natalie is a great teacher. Learned a lot.

I had a wonderful hands-on experience creating crepes and understanding the technique to making them easily. The bonus was also understanding how to hold and use a knife to cut onions, tomatoes and mushrooms for the fillings. You ate what you made and as it was too much food--they give a box to take it home. Kudos to Chef Roger--who was funny, instructive and attentive. Really great experience and it will be something I will make--recipes were given.

I can't even begin to tell you what a terrific experience I had with Simon teaching me how to make my most favorite French pastry Canale! My daughter gave me this class for Father's Day and it was hands-down one of the nicest two hour experiences I've had in the city since I've been living there. Thank you Simon I promise to pay special attention to the things that you taught me this week, especially to slow down and not to have such a heavy hand in the preparation of the pastry. I look forward to many holidays eating Canale and thinking of my great afternoon at Atelier Sucré! Merci!

Chef Corinna hosted an excellent macaroon making class! Very informative and fun, it felt like I'd only been there 20 min before the 2.5 hrs was over and we were finished. After this one class, I'm confident to make these sweet treats for friends and family and actually can't wait to do so!! Thanks so much Corinna, it was a blast!

Delicious recipes and brilliant instruction! Took a class as a birthday gift for my best friend and we loved it! We learned to make crème brûlée, madeleines and chocolate mousse.

Amazing macaron class with Jen! We had so much fun learning about how to make Macarons and an especially good time sampling our creations. Jen was so knowledgeable and a true professional. I highly recommend this class to those of all ages. We will definitely be back on our next trip to NYC! Thank you thank you!

My mother and I attended the cream puff/eclair class and it was wonderful! Chef Brenda was such an attentive and passionate teacher, it made the class a lot of fun. I also really liked that all the ingredients were pre measured so there was no time wasted. I went into the class thinking this would be a one time thing but now I'm seriously considering making cream puffs at home now!

Dessert Catering was on point!!! Simon and his team made delicious and beautiful cakes for our wedding. We had a tasting to make selections, and it was hard to pick from so many delicious pastries... Our guests loved everything! Caramel & Passion fruit one was a party highlight, everyone was bragging about it! Very professional and kind staff, beautiful and delicious work, 10, 10, 10s across the board !!!

Wasn't very engaging. The instructor was a bit over the place and it was hard to follow along.

I decided to take a friend to the Mille-Feuilles and Madeleines workshop for her birthday, and since another friend decided to join, the price was discounted (very reasonable compared to other pastry workshops I researched). I also called up in advance to find out about cancellations/transferring the booking to a different workshop, and both options were available without having to give major notice. When we arrived for the class they had put out a plate of delicious macarons for us to eat and we could each make coffee or tea. The kitchen was very clean and well organized, and, although on the small side, it was cozy and there was plenty of counter space on which to work. The only downside was having to share two mixers amongst four groups and having to take turns at the stove. If a solution could be found for this, then it would have made things move faster and the class may not have gone over time. Honestly though, bony really seemed to mind very much, and this wouldn't affect my five start rating. The pastry chef who ran our workshop was extremely friendly, took time explaining everything with added humor, and seemed very knowledgeable when answering our questions. She made sure to come around and help us when necessary, and she really made it an overall enjoyable experience! The end product was delicious, and we got to taste what we made while there but were also supplied boxes to take home the extras. This was a really lovely workshop that offered delicious recipes which I will definitely use in the future. Looking forward to trying out one of the other pastry classes soon!

This was such a fun class! The size of the class was small and intimate. Chef Natalie really went above and beyond to show us the ins and outs of making a proper macaron. She was funny and was an excellent teacher. Highly recommend!!! Also, sorry for cracking your macaron

Hi , It took me a long time to finally decide my self to write a review . To be honest I would have preferred getting a questionnaire sent directly to the chef and/ or manager than putting publicly what I think about this Baking lesson. I have been assistant for chefs during cooking lesson similar as this one for more than a year ... that's why I will try to make fair critics about French Encas class . Please , find below my feelings / recommendations / what I 've noticed : 1) I paid 90 dollars the lesson , to spend time with my friend, doing our hobby with a real french chef . At the beginning of the lesson , the chef made ' groups ' , 3 peoples per 'spot ' ... He asked my friend and I to separate . I spend 3 hours lesson with random people, I've never seen before instead of enjoying my time with my friend , which I came for . Not a big deal ... But if people come as a couple , or by two friends .... I feel it's too bad to separate them . They are here to spend time together . 2) The chef was nice , but did not seems very passionate at all about what he was doing. He shared very simple basics, he did not go into detailed . The lesson might be a great fit for Very beginner ' bakers ' . Let me explain you why : When I asked which kind of butter , we need to use , the chef said " Any kind of butter '' . Well , this is false . Butter , is the main ingredient in the croissant . You have to choose a butter called ' beurre de tourrage ' , I know in America it is very hard and expensive to buy , but you can replace it by 82% fat butter . The butter needs to be dry . I expected brand of butter in his answer . Of course , because the goal of the lesson is to be able to re-do the recipe at home . Kerrygold , Plugra would have been perfect butter for croissant . The chef should adapt him self to the people he has in front of him . Not everyone has the same level of baking , when they come to his class . Some people probably will never tried this croissant at home, and they just want to have 3 hours of fun , this is perfectly fine . However , some people might be here because actually they want to learn something , they want to be able to re-do the recipe home , and they need more detailed, to be able to produce the croissant by themselves home . 3) When we prepared the dough, in the Kitchenaid , the dough has been contaminated by the grease of the mixers ... It became completely grey .... The chef did not say anything about that. He simply did not care . I think , those details are important . You don't want to eat a croissant with Mixers Grease ? Right ? It would not have take too much time to just throw the dough , clean the mixer to make sure no grease leak and re do the dough . ( Of course , this is money , but ... i think it is better to waste ingredient , than Everybody noticed that the dough is gray and that it is super gross ) Ok , we baked the dough of the last class, but he never mention he would throw the dough we made , or he never mention anything that made me think : ''Ok nobody will eat the contaminated dough'' ... Very gross . 4) The croissant has been proof for 20 min ... A croissant should be proof at least an hour , so it develops its layers . I understand in a 3 hours lesson you don't have the time to proof it for long ... but 20 min , was way too short and of course the result was a disaster ...small unbaked croissant, no layers . 5) I felt , and I am not the only one , my friend who came with me felt the same way , that the chef did not care that much , it was more : I am doing my class to make money and Basta ! You sharing knowledge for people , who came to your class because they love baking , they want to learn and spend a good time ... For 90 dollars , be passionate , explain steps of the recipe with more details ...Be interest and receptive at what people are telling you . People can feel when there is no passion , or interest that much . Again , I am not making those comment to push him down , I am just trying to give my feedback , so if he wish to get better ( because we can always be ... ) he could take them into account .

My boyfriend and I are no strangers to cooking/baking classes for date nights, but this one takes the cake....err, macaron. Chef Simon is such a pleasure (just don't call macarons French burgers, ok?). He is friendly, loves to joke around, but still teaches you all the skills very well. He really was a great part of the evening whereas we've had instructors for other classes who made it a not-so-good experience. There were 11 people in my class and we split into 3 groups to make the cookie shells for the three separate flavors- chocolate, hazelnut, and raspberry. Then, each person was on their own to make their own tray of cookie shells and add the fillings. Chef Simon gave us just the right balance of traditional instruction to hands-on with guidance. We definitely learned the process A-Z but also how to take shortcuts without ruining the product when you don't have all the required time to spare (the process should take about one whole day while the class is only 2.5 hours). The only complaint I have is that you can't really eat the macarons until 24-48 hours after they're made!! Tips: wear something comfortable, including shoes. Ladies, keep your hair out of the way. You can bring wine to sip on while working! Take plenty of pictures of each step so you can have something to use as a guide when you try to make them on your own. Oh, and work out those arms before this class because there's a lot of manual mixing and folding!

My daughter and I enrolled in a baking class at Altelier Sucre. We had a fantastic time and learned how to make Cream Puffs and Eclairs. So fun and delicious results! I highly recommend a class here. The chef was very knowledgeable and helpful. Very clean environment.

Took a macaron class after several failed attempts on my own. Learned a new process for macaron stages - which included hand mixing the base in three stages then adding meringue in slowly. Still need to work on my piping skills as the proof is evident when the shells arrive out of the oven. Overall, very informative hands on class. Bring wine or champagne to make it a little more lively!

Thank you Chef Simon for a wonderful culinary experience during our private French pastry class. We enjoyed making the Chocolate Fondant Cake with home made ice cream and Madeleine cookies with and without chocolate and cranberries. Chef Simon was great. He was very personable, knowledgeable, funny, patient and creative. Thank you also for being flexible and accommodating. We were a party of 5 with ages varying from 16 to 73. Everyone really enjoyed themselves. Finally, thank you for all the baking tips. We'd highly recommend this class!!

My family and I attended Chef Cesar's croissant making class. He taught us how to make plain, chocolate, and ham & cheese croissants, and well as cinnamon rolls. He is a phenomenal teacher! The class was a blast, and the results were delicious. Highly recommend!!!!!!

We took the Madeleines, Creme Brûlée, and Chocolate Mousse class today with Corinna. It was a small class so we got very individualized attention. Everything started with Corinna being so welcoming, getting me a chair and offering us macrons and beverages. We began with the Creme Brûlée. She starts things off and explains important tips in easy to understand ways. She then has each of us try the various steps. While the Creme Brûlée cooked we started on the Madeleines. We each got our own tray and we could put white, milk, or dark chocolate chips in if we wanted. We got boxes to bring them home but you really have to eat one or two while they're hot-just to be sure you were bringing home something good :). Then onto the chocolate mousse. There was a crunch made for the bottom of the cups that included hazelnut which I don't care for and she quickly told me I could easily just skip that for mine. Overall Corinna was so supportive, giving us encouragement and helping us feel better if we made a mistake. She gave some great tips that make the process so much smoother. And she really stressed that we should trust our instincts and shouldn't be afraid to make adaptations to things or mistakes. The quality of the ingredients/finished products was excellent. We brought home chocolate mousse by keeping it in ice in a cooler. We were doing other activities afterwards and did not get home for about 6 hours. The mousse and whipped cream looked exactly like when we left. We gave some to my sister, who is a bit of a chocolate mousse connoisseur/snob and she said it was delicious! I highly recommend this as a fun, delicious activity to do with a partner/date/friend. We will definitely be looking at other classes in the future. Thank you, Corinna, for a fun, enjoyable, delicious Sunday morning! p.s. I am attaching a photo of the Creme Brûlée after I started in on it a little. Sorry there are not better/more pictures but we were too busy enjoying ourselves.

Class was ok but the instructor, Chef Jen, came off as Drill Sargent! She was running late than being snippy when people came in. I was reading the recipe that was placed on each table and she said, don't read the recipe just listen to me. It was a very cold day and she still wanted the door open because she was hot despite those being closest to the door where freezing. She warmed up a bit halfway through the class but the impression had been made and I was almost hesitant to ask questions! I told her twice I lived in a high altitude area and she said twice she would email how to make the macarons there but she never did. Probably wouldn't take a class there again purely based on her teaching it.

Great experience! Booked the macaron class for my wife's birthday and they were amazing. Felt completely safe with all the COVID restrictions and Chef Simon was very insightful throughout the bake. We will definitely be taking another course, highly recommend.

I recently attended the French Bistro Meal (Tomate Farcie & Profiteroles) class and had such a wonderful time! Our instructor, Corinna, was amazingly attentive and informative. We took the class on a holiday weekend, and were grateful that they were still able to accommodate us despite the empty class. The recipes were complex but easy to follow, and are meals we could actually envision making at home. An afternoon well spent!

I booked a macaron baking class for me and my husband, and due to our baby sitter cancelling the day of, we were unable to attend. When I called Simon and informed him of this, he originally refused to allow me to reschedule, and instead told me I can have two replacements go in our place. This was all before the class started, so I informed him that it would be difficult for me find two replacements immediately, and they would probably be half an hour late. He responded that it was ok and they can "catch up" to make the macarons. I was able to have my dad and nephew attend the class. They rushed from Brooklyn to Manhattan, found parking (anyone who knows the area this facility is located in, you know parking isn't the most convenient), and arrived by 4:35 PM (the class started at 4:00). Mind you, this is a three hour class. When they arrived, Simon told them that the macaron mixture is sitting and awaiting to go in the oven. This mixture sits for half an hour to an hour prior to going in the oven. He refused to show them how the mixture was combined, refused to answer their questions regarding the making of the macarons, and told them they can simply sit in the class (which consisted of 2 other participants), and literally just sit there and wait for the mixture to go in the oven. So, by his definition, "catching up" means to sit there idly, twiddling your thumbs, waiting for a mixture to sit in a bowl for up to an hour. During this time of waiting, he did not accommodate in any way, whatsoever, to even explain the making of macarons. He wanted them to sit there for an hour, doing nothing, but blankly staring at a mixture. At this point, my dad and nephew declined to sit and wait around, and when I called Simon to follow up, he realized his mistake and responded that if I email him, he can reschedule my class. When I did email him, he asked for an additional $90!! He never mentioned this fee over the phone and his usage of "catching up" was not truthful either. This unprofessionalism is extremely disheartening. I understand we are living in a pandemic and businesses are struggling, but to provide this lackluster service and to lie about significant factors about the events he is hosting is outrageous. I understand the policy states that cancellations are non refundable if it is less than 5 days notice and had he not told me I can have replacements come and they can catch up, I would not even be writing this review. Also, if you read the other reviews, for the macaron baking class, everything is already pre measured and sitting there, so your hands on experience wont be much. Instead of spending nearly $200 for a disappointing experience like this like I did, I suggest you book another class where reviews are much better and communication with the staff is clear and honest.

One of the best classes! I took the macaroon making class about 3 years ago and it was amazing! Still making them to this day! I had a blast! Making time to go back soon! Chef Simon was great!

Great class and space, chef Simon is pretty accommodating and knowledgeable.

Still savoring the macarons we made in class the other night with Chef Simon. Fun and efficient class, took home a boxful(!) of delicious macarons (lemon/chocolate/apricot, I honestly can't decide which flavor I like more), and I learned skills I can actually use on my own. Win, win, win. Would definitely return for another class in the future.

I took a croissant making class with a friend that I found via CourseHorse. My friend has lots of baking experience and regularly makes breads from scratch, whereas I have very little experience, and both of us found the class informative and fun. In fact, we made our own croissants a couple weeks later and they turned out great! Although, full disclosure, she was really the one who made the dough...if I'd had to do it all by myself I am not sure it would have turned out as well ;) But as for the class, it was intimate, with 3 groups of 3-4 people. We shared the work but each of us got hands-on experience every step of the process. There were 2 instructors, which made it easier to get guidance and ask questions. Chef Simon was great, as was the other chef (I forgot her name); they each brought a slightly different perspective and personality. With my inexperience I was a little intimidated to ask questions of Chef Simon, so having the other instructor there too made it more approachable. I also appreciated the way they managed to fit all the steps into one 3-hour class. Croissant making is a long process with lots of waiting, so instead of doing it all in order, they gave us pre-made dough to practice rolling out, cutting, and folding, and then while our creations were proofing we started a new dough (which presumably would be used for a future class). Overall it was a good class for all levels, though it definitely helps to have some prior baking experience. I probably would not have been confident enough to try making croissants on my own afterward if it hadn't been for my more experienced friend :) But I would still recommend it for croissant lovers, Francophiles, or anyone who wants to impress their friends and family with a homemade, delicious, flaky, buttery breakfast. (Make sure you tell them how many layers of dough they're eating!)

MACARON MAKING CLASS This was an awesome experience for my family and me. Simon is knowledgable, focused, and taught us all a lot about making macarons. The group size (8) was perfect for a learning experience and some fun casual socializing. We are thrilled with the finished products we brought home with us, and feel more equipped and confident to try making macarons at home again.