3-Day Intensive French Pastry Masterclass

Three days. Four essential French pastry techniques.



3 x 7.5 hours Class size 1 to 6 guests    

  $950 - $985 ($985 per guest when you book for 1 guest, $950/guest for 2+ guests) (PayPal Pay in 4 available)

Join Joel at Le Marais Atelier for an immersive, hands-on three-day pastry course designed for passionate home bakers and anyone wanting to take their pastry skills to the next level.
Over three full days, you’ll work through four foundations of French pâtisserie:
Puff Pastry
Learn both classic and reverse puff pastry, creating Galette des Rois, Mille-Feuille, and Palmiers.
Brioche
Master enriched brioche dough and create Brioche Tressée, Brioche à Tête, and Brioche Feuilletée.
Macarons
Learn the techniques behind beautiful French macarons, from classic small macarons to a spectacular large raspberry macaron gâteau, inspired by Pierre Hermé.
Choux Pastry
Master pâte à choux through Éclairs, Paris-Brest, and Chouquettes, including craquelin techniques.
Hands-On • Small Group • 3 Full Days
This isn't a demonstration class. You'll mix, laminate, pipe, shape, bake, assemble, and finish your own pastries while learning the techniques behind them.
Le Marais Atelier Maroubra
8, 9, 10 September from 8.30am to 4pm

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Save $70 when you book with a friend
What you'll get
_all ingredients, and equipment
_morning tea
_all their products to take home each day
_recipe booklet
Knowledge required
beginner and intermediate.
What to bring
  • boxes and /or containers to take products home
  • lunch
Session repeats

This class series runs over 3 consecutive days.

Suitable for

This class is great for individuals and couples as well as for a date idea, birthday or hens party.

This experience would also be a unique gift for her, gift for mum, Father's Day gift or gift for couples.

Location

Patisserie Le Marais - Shop 6/1094 Anzac Parade, Maroubra NSW

3-Day Intensive French Pastry Masterclass location
Verified reviews


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Your teacher

Patisserie Le Marais
Patisserie Le Marais

5.0 (551)
female Women-owned

Originally trained in France, Joël Barda has over 30 years of experience as a pastry chef, including years running his own café and patisserie in Sydney. He also spent five years teaching at Le Cordon Bleu Sydney, where he trained future pastry chefs from around the world.
Today, Joël shares his passion for French patisserie through hands-on workshops designed to inspire and empower. His teaching style is clear, detailed, and encouraging — helping students not just follow recipes, but truly understand techniques so they can recreate them confidently at home.
Whether you’re learning to temper chocolate, master croissants, or build beautiful choux pastries, you’re in expert hands. Joël’s classes are about more than baking — they’re about connection, creativity, and learning a skill you’ll be proud of.

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