The Art of French Pastry
For many of us, it is hard to say no to any French pastry, let alone a delicious pâte à choux! But what if you could make them yourself whenever a craving strikes? Chef Francesca will be teaching you how to make the beloved Choux pastry. This little dessert makes quite an impact at small gatherings or a romantic dinner with your loved one.
We will be learning how to make the highly sought after Eclair with a delectable pastry cream filling and velvety ganache along with the classic cream puff. After making this classic French pastry, your friends and family will be calling you chef in no time!
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the baking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting.
This class is NOT BYOB. The Hotel Majestic's wonderful bar will offer a variety of drinks available for purchase. Please arrive 15 min early to check in and settle in. The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment.
To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 21+.
Francesca discovered her passion for cooking over a decade ago, drawn to the industry’s high energy, sense of community, and endless opportunities for creative expression. Her culinary journey began in Southern California, where she had the formative opportunity to work alongside renowned chefs Susan Feniger and Mary Sue Milliken at the Huntington Library Botanical Gardens in Pasadena. There, she built a strong foundation that set the tone for her career.
She later moved to Ojai, California, where she served as Sous Chef at the Ojai Valley Inn Resort & Spa. Working at The Farmhouse, the resort’s celebrated farm-to-table restaurant, opened doors to collaborations with some of the world’s most influential chefs, including Dominique Crenn, Christopher Kostow, Evan Funke, and Nancy Silverton. These experiences sharpened her skills and deepened her commitment to ingredient-driven, thoughtful cuisine.
Fueled by determination and artistic curiosity, Francesca set her sights on Northern California, inspired by its redwoods, wine country, coastal landscapes, and agricultural richness. In San Francisco, she worked with Eco Terreno Winery to help open a tasting room featuring a seven-course seasonal menu, with pasta-focused dishes thoughtfully crafted to complement the winery’s wines. It was during this time that she fell deeply in love with pasta, studying regional Italian traditions and exploring its endless creative possibilities.
Having traveled throughout California and worked alongside groundbreaking chefs, Francesca has reached a stage in her career where mentoring and instruction are closest to her heart. She looks forward to sharing her knowledge, experience, and passion with her community and inspiring the next generation of cooks.
To ensure the safety and enriching experience of all participants, we require children aged 14 to 17 be accompanied by a parent or guardian during our cooking classes. Classes are intended for adults 21+.
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