Sunday Oct 21st, 9am
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!
Class was great! Chef was informative and kept it entertaining. Lots of hands on practice although we didn’t get to complete all of the steps ourselves. Happy only 5 out of 8 showed up, think it would have been cramped if the full class size attended. Would definitely take another class here!
Dmitri was very open to questions! He was a great instructor. You get to bring a lot home too, which is always nice!
My son and his friend had a wonderful time and experience attending the class.
The class was great- class size was 8 people. I wasn't sure what to expect, given the length of time we had, and knowing that the actual method of making croissants is longer than the class length- we got to do each stage of the process, but in reverse order. 1) shape, proof and bake the croissant dough they had already prepared for us, 2) prepare another batch of dough using lamination process (this dough we got to take home); 3) learned how to make the dough from scratch. They gave us the recipe and instruction sheet, and I took many notes along the way. Very fun class and would highly recommend!
I think the class was well organized, instructor great, but found the space uncomfortable. Too crowded, awkward, etc.
Loved the class. Will definitely be taking another one there
Had a blast learning how to make eclairs and choux. Can not wait to come back to do the other classes offered
The macaroons turned out pretty well but the space was so small and limiting that it made the experience for the amount of money you charge unreasonable.
The instructor was very knowledgeable, helpful, and thorough. The cafe itself is warm and pretty popular. Unfortunately, we did not make almond croissants as advertised and instead were offered nutella which was nice, but provided no real contrast to the chocolate filling that we already had. We also did not get to make brioche. Again, the croissants and instructor were lovely, but I was really looking forward to the variety that was advertised considering the price.