About this Event
Bellegarde Bread Workshops – Late Winter & Spring 2026
We’re opening up the Bellegarde bakery this fall for a limited run of hands-on classes.
These workshops are designed to give you real experience working with dough, learning the techniques behind
great bread and pastry, and taking home the tools to keep baking on your own. Each class is four hours long
and includes instruction, guided practice, and a shared meal. Participants will leave with dough
to finish at home, recipes, and a few essentials for their own kitchen
Class Types:
Croissant Intensive
A deep dive into the art of laminated doughs. In this hands-on intensive, you’ll master the foundations of croissant making—
from mixing and butter locking to folding, shaping, proofing, and baking. You’ll also create a variety of
classic and seasonal fillings so you can bring home bakery-quality croissants with confidence.
Bread 101
Master the foundational techniques of breadmaking. This hands-on class covers a spectrum of doughs—
from enriched brioche to rustic sourdough, baguettes, and focaccia. Perfect for beginners and home
bakers who want to build confidence and deepen their understanding of fermentation, mixing, shaping, and baking.
Holiday King & Queen Cakes
Learn the foundations of crafting your own King Cake using rich, buttery brioche dough and a festive
Queen Cake made from our signature pastry dough. You’ll explore seasonal fillings, classic techniques,
and the traditions behind Mardi Gras baking—so you can be the star of your Carnival party.
What to Expect:
(some variations depending on class type)
11:00–11:15 — Welcome & Introduction to Bellegarde
11:15–12:30 — Demonstration, autolyse, mixing, folds
12:30 — Lunch (provided by us)
1:00–2:30 — Shaping & baking
2:30–3:00 — Tasting, packing, and take-home instruction
You’ll bake everything in class except for the country and baguette doughs,
which you will take home to bake on Sunday. Both doughs will be demonstrated and tasted in class.
Class Takeaway Items:
(some variations depending on class type)
Bowl scraper
Boule banneton
Razor blade for scoring
Popsicle stick for scoring
2.5 lbs Skydance/Stardust flour
Sourdough starter
Recipe packet
Schedule:
Saturday, January 10 — King/Queen Cake
Saturday, January 24 — King/Queen Cake
Saturday, February 22 — Bread 101
Saturday, March 7 — Bread 101
Saturday, March 21 — Bread 101
Saturday, April 18 — Croissant Intensive (10 participants)
Workshop Details:
Prices:
King & Queen Cake Class $145
Bread 101: $165
Croissant Intensive: $145
Industry Class: coming soon!
Class Size: Limited to 10-15 participants based on type
Start Time: All workshops begin at 11am
Tickets On Sale: Monday, December 1st @ 9am
Refund Policy: No refunds; tickets may be transferred or gifted to a friend.
Event Venue
Bellegarde Bakery, 634 Orange Street, New Orleans, United States
