Cooking Class: French Pastries 101

In this engaging cooking class with Chefs Mike and Marcus, you'll master the art of French pastry making, learning how to make delicate desserts that look as good as they taste. While French macarons are often considered one of the most difficult desserts to master, Chefs Mike and Marcus will expertly guide you through the process and make it feel incredibly simple. Then, you'll whip up a sweet and creamy crème brûlée before moving on to a delightfully fluffy chocolate mousse. Lastly, your French pastry workshop will end on a sweet and juicy note as you bake a sublime fresh fruit tart.


French Macarons

With sugar and almond flour

Crème Brûlée

With cream, egg and sugar

Chocolate Mousse

With cream

Fruit Tart

With flour and butter

  • Minimum Guests 2
  • Maximum Guests 14
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Group, Beginner, Baking, Pastry, Holiday

Outside Reviews for Chef Mike and Marcus

Default avatar

Amber Ali

03 Feb 2022

Chef Mike and Marcus make a great team. They truly care about providing their guests with decadent culinary experiences and love the work they do. They are keen to detail and super friendly! I highly recommend them to anyone in the Detroit area.

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Mike and Marcus
Chef Mike and Marcus Verified chef

New chef

Chef Mike began his culinary career at the world renowned Culinary Institute of America in New York. After graduating at the top of his class he worked at some of Michigan's best restaurants and later earned the position of sous chef at James Beard-nominated restaurant Forest. Chef Marcus began his culinary career in Detroit, and later, had the privilege of working in Chicago at Michelin-starred restaurants. Most recently, he helped manage the kitchen at a revered fine-dining restaurant in Detroit before joining Mike at his company, Abode Fine Dining. The love of fine food that they share drove them to apply their culinary talents as private chefs.

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