Saturday May 25th, 9am - 11am
Pastry is Olivier's life-long passion. Ten years ago, he spent a year at the famous Ritz Cooking School in Paris. There he learnt with the best French chefs how to make delicious pastry for the greatest pleasure of his family and friends! His first great challenge in the field was to prepare all the desserts at his own wedding (marvelous fine cakes and macarons for more than 150 people!) in lovely town St-Malo on the Brittany coast.
During a trip to New York City in 2009, while they were expecting their second child,Olivier and his wife fell in love with this incredible city. This is where their project was born: a French style bakery with the homely and welcoming atmosphere of a Village café that would offer French and American pastries with a fine taste, using all-natural products – a combination of the French touch with American openness.
Mille-Feuille (or Napoleon in American English) is a famous cake enjoyed throughout the world. Its literal translation (“a thousand layers or pages”) also punningly refers to the nearby Bobst library at NYU. The Mill that was chosen as a logo brings to mind an essential ingredient, flour, but is also a reminder of Olivier’s commitment to produce authentic and all-natural baked goods. The Mille-feuille’s open kitchen is essential to Olivier’s understanding of pastry: baking is a delicate art that requires technical skills but it is mostly about sharing. Come on in, on vous attend!
So much fun and interesting!
Fun and insightful class. Chef was very knowledgeable and interacted with all students throughout the class
Clement was amazing. I took over 10 different baking classes through coursehorse and by far he was the most amazing instructor.
Was well organized and the class flow was seamless. I would definitely recommend and personally take additional classes.
Teacher great, space a bit on tiny side
Class was great, Vincent was charming, patient and informative. Croissants were delicious!
This was a great class! The instructor was a true French pastry chef, very knowledgeable and kind. We got to take home the dough we made and a bunch of almond, chocolate, cheese and plain croissants that we prepared as well. The bakery is very cute. I would definitely recommend it.
We had a great time in the class. It was great to learn from a true French chef who was really helpful and fun to work with. The croissants were so good and we really enjoyed having some structured flexibility to make different kinds of croissants including the classic plain, pain au chocolate, almond, and cheese!
In this class, I gained some tips about making macarons that I had not picked up on in my extensive internet research on the subject. Also, this bakery teaches the Italian meringue style of making macarons, not the French method that you often see in recipes, which was great. The bakery was very tiny, and I was surprised that they offered classes in such a small space. Once all eight students found a place to work and the class got rolling, though, it was not a problem. The French chef was very nice. He told us that he has only been in New York for three weeks. The only aspect of the class that I was a little surprised at was that the chef's English-speaking skills were very basic. In and of itself, I did not mind this at all. I welcome and enjoy international visitors, from all areas of the world. After all, we wanted to be taught by a French pastry chef, and we were! However, in this class, there were times when questions were asked of the chef that he seemed unable to fully and accurately answer, either because of not completely understanding the question, or because of struggling to find the words in English to properly respond. Overall, though, I really enjoyed the class and am glad that I attended.
truly enjoyed the class and teacher!