Mark your calendar, you're travelling to Paris with us
(we're really not leaving Toronto)
it's via this amazing 5 Day Workshop
Why did we build this Desserts from Paris 5-day masterclass?
Well Chef Imke and I would talk about the French pastries we loved, talk about our love for Paris, all the amazing cafes, how everyone just has a baguette sticking out of their bag and eats lunch by the river with a block of cheese and said baguette.
In Paris, everything is baked fresh daily, the croissants have layers and layers of butter so perfectly formed that having a croissant at the local grocery store again is out of the question.
We wished we could start our own French cafe in Toronto (no thanks, too much work!) so instead Chef Imke and I dreamed up this course.
So here it is:
FAQs:
5 Day Parisian Desserts Masterclass
Q: Is this course for beginners?
A: Yes it is.
This class is designed for absolute beginners.
Our chefs work beside you, hands on dough alongside yours, at whatever pace lets you fall in love with the process instead of rushing through it.
Q: What will I actually be doing, day to day?
A: Think of it as a delicious courtship with French pastry — one chapter each day:
• Day 1 — Classic Tarts: Fall for the basics first — the buttery crust, the luscious filling — you craft stunning fruit and chocolate tarts.
• Day 2 — Laminated Pastries: We get intimate with butter and dough as you learn the slow, precise folding that turns flour and patience into flaky croissants and pain au chocolat.
• Day 3 — Enriched Doughs: You discover the rich, comforting side of French baking through pillowy brioche and indulgent babka.
• Day 4 — Choux Pastry: You learn to pipe with confidence and grace as you fill and finish iconic éclairs and cream puffs.
• Day 5 — Macarons & Sweet Soufflés: Our week together ends with the most popular pastry in Paris -the macaron. And you perfect the magic of a soufflé that actually works, every time.
Q: Beyond the memories, what skills am I walking away with?
A: By the end of the week, you'll be able to:
• Line, bake, and fill a tart — chocolate or fruit.
• Master enriched doughs.
• Laminate croissant dough from scratch.
• Tell the difference between crème pâtissière, crème mousseline, and crème diplomat — and know when to use each.
• Make choux pastry and pipe both éclairs and profiteroles.
• Work with basic to advanced bread doughs, including focaccia and brioche.
• Perfect a classic macaron shell — feet, rise, and fill.
Q: How long is each day, and is there a break?
A: Five days, five hours each, with a half-hour lunch built in.
Q: Do I need to bring anything, or prepare beforehand?
A: Nothing at all. Every ingredient, every tool, even the boxes to carry your creations home, are provided.
All you bring is yourself — we'll take care of the rest. If you want to wear a French beret pls do :)
Ready to stop dreaming and start baking?
Q: How much does it cost, and is there a discount right now?
A: The Desserts from Paris Masterclass is $899 (regularly $999)
— 10% off, for a limited time.
SAVE MY SPOT
REVIEW FROM A HAPPY STUDENT:
"I wanted to thank Chef Imke for being such a great instructor. She was generous with her time, always willing to answer questions, and shared her own expertise and experiences to help us improve our baking skills.
I am especially grateful for her tips and guidance"
Marlene S.
See you soon, a bientot!
xo Lisa
Founder, Le Dolci Culinary School
Lisa Sanguedolce is the owner and founder of Le Dolci Culinary School. Over the past 17 years, she has built the business from the ground up, offering hands-on cooking classes, private events, and corporate team-building experiences.
Her goal: get people to have fun in the kitchen, learn new skills, and bring people together over baking and creating.
