Crêpes & Galettes Bretonnes – Authentic French Experience
Discover authentic French crêpes and buckwheat galettes, made fresh with traditional recipes from Brittany. Sweet or savory, enjoy a true taste of France in Sonoma County.
French culinary tradition
Crêpes and galettes are at the heart of French culinary tradition, especially in Brittany.
Crêpes are thin, delicate, and slightly sweet—perfect for desserts.
Galettes are made with buckwheat flour (naturally gluten-free) and filled with savory ingredients.
At Sarmentine, we prepare them using authentic techniques and quality ingredients to bring you a genuine French experience..
French Know-How
Prepared by a French chef, our crêpes and galettes follow traditional recipes and techniques—bringing a taste of Brittany to Sonoma County.
Thoughtfully Selected Ingredients
At Sarmentine, we carefully choose our ingredients to ensure quality, flavor, and transparency in everything we create.
Every ingredient is thoughtfully selected to highlight authentic recipes that combine French tradition with local excellence.
Gluten-free options
Our buckwheat galettes are naturally gluten-free, and we offer gluten-free alternatives whenever possible.
Organic ingredients
We select organic products whenever possible for their superior quality and lower environmental impact.
Locally sourced products
We work with local producers and source ingredients as close as possible to our bakery to ensure freshness and support the local community.
Our Brunch Menu
Discover our pastry classes
Learn how to master classic French choux pastry and create cream puffs, chouquettes, and filled choux with mascarpone whipped cream and chocolate. Join a hands-on baking workshop guided by a French pastry chef in Sonoma County.
Course outline
Making the choux pastry dough
Master the base recipe, the right techniques, and the key ratios needed to achieve a smooth, pliable, and perfectly consistent dough.Piping & baking
Learn to pipe your chouquettes and choux with a pastry bag, then bake them to golden perfection with a light, hollow centre.Preparing the fillings
Make a mascarpone whipped cream and a rich chocolate filling — two classic French pastry staples you'll use again and again.Filling & decorating
Fill and decorate your choux from start to finish to create indulgent, elegant pieces that are ready to enjoy.
What you'll make
Perfectly risen cream puffs
Chouquettes with pearl sugar
Choux with mascarpone & chocolate
What you'll leave with
Each participant actively takes part throughout the session in a warm and friendly atmosphere. By the end of the workshop, you'll leave with your own handmade creations, the full recipe, and all the skills needed to recreate them at home — piping, baking, fillings, and decoration included.
Practical Information
Classes are open to guests ages 12 and up, with a maximum of 8 participants per workshop to ensure a personalized hands-on experience. A minimum of 3 participants is required. If fewer than 3 guests are registered 5 days before the class, we will contact you to reschedule to another available date or issue a full refund.
Read Terms of Service & Workshop Policies (.pdf)
Schedule: Saturdays, 4 pm to 6 pm
Photos for illustrative purposes only
Learn how to make the perfect French lemon meringue tart with a crisp sweet shortcrust pastry, homemade lemon curd, and silky Italian meringue. Guided by a French pastry chef in Sonoma County, this hands-on workshop is designed for all levels and combines technique, creativity, and authentic French pastry know-how.
Course outline
Sweet Shortcrust Pastry
Learn how to prepare a classic French sweet shortcrust pastry (pâte brisée sucrée) — buttery, crisp, and perfectly baked as the base of your tart. You will also learn how to line a tart tin with perfectly sharp and clean edges for a professional finish.
Homemade lemon curd
Master the technique for a smooth, tangy lemon curd — the bright, citrusy heart of the tart.Italian meringue
Discover the secrets of Italian meringue — how to whip and cook it to achieve a glossy, light, and stable topping.Assembly & decoration
Assemble and decorate your tart with precision — combining all three components into a finished, elegant creation ready to take home.
What you'll make
Sweet shortcrust tart shell
Homemade lemon curd
Silky Italian meringue
Fully assembled lemon meringue tart
What you'll leave with
Each participant builds their own tart from scratch in a friendly, welcoming atmosphere. You'll leave with your finished creation, the full recipe, and the confidence to recreate this French classic at home — crust, curd, meringue, and all.
Practical Information
Classes are open to guests ages 12 and up, with a maximum of 8 participants per workshop to ensure a personalized hands-on experience. A minimum of 3 participants is required. If fewer than 3 guests are registered 5 days before the class, we will contact you to reschedule to another available date or issue a full refund.
Red Terms of Service & Workshop Policies (.pdf)
Schedule: Saturdays, 4 pm to 6 pm
Photos for illustrative purposes only
Step into the delicate world of French pâtisserie and master one of its most iconic and refined desserts — from batter to filling, start to finish.
Course outline
Meringue preparation
Learn to make a perfectly stable meringue — the essential foundation for light, airy macaron shells with a smooth top and defined foot.Macaronage & piping
Master the macaronage technique — folding the batter to just the right consistency — then pipe uniform shells with confidence and precision.
Baking the shells
Discover the key baking techniques to achieve perfectly risen shells with the signature "feet" that define a great macaron.Ganaches & fillings
Prepare smooth, flavourful ganaches for each variety — chocolate, pistachio, passion fruit, vanilla, raspberry, and coffee — and fill your macarons to perfection.
Flavours available
Session A: Chocolate, Pistachio, Passion fruit
Session B: Vanilla, Raspberry, Coffee
What you'll leave with
Under the guidance of a professional French pastry chef, each participant creates beautiful, delicious macarons from scratch. You'll leave with your own box of handmade creations, the full recipe, and the confidence and precision to recreate them at home.
Practical Information
Classes are open to guests ages 12 and up, with a maximum of 8 participants per workshop to ensure a personalized hands-on experience. A minimum of 3 participants is required. If fewer than 3 guests are registered 5 days before the class, we will contact you to reschedule to another available date or issue a full refund.
Read Terms of Service & Workshop Policies (.pdf)
Schedule: Saturdays, 4 pm to 6 pm
Photos for illustrative purposes only
Master one of the most iconic French pastries — a light choux ring filled with smooth praline buttercream and a rich pure praline core, assembled and finished like a professional.
Course outline
Choux pastry dough & piping
Prepare a classic choux pastry dough and pipe it into the signature Paris-Brest ring — achieving a light, perfectly puffed result every time.
Praliné buttercream
Master the traditional French hazelnut buttercream — smooth, rich, and intensely flavoured — a cornerstone technique of professional French pâtisserie.Pure praliné core
Discover the secret centre of the Paris-Brest — a deep, intense pure praliné insert that gives each bite its signature richness.Assembly & finishing
Learn professional assembly and decoration techniques to compose and present your Paris-Brest beautifully before taking it home.
What you'll make
Light choux pastry ring
Praline buttercream
Pure praline core
What you'll leave with
Guided by a professional French pastry chef, each participant creates their own Paris-Brest from scratch using methods drawn directly from professional bakeries. You'll leave with your beautifully finished creation, the full recipe, and the skills to recreate this French classic at home.
Practical Information
Classes are open to guests ages 12 and up, with a maximum of 8 participants per workshop to ensure a personalized hands-on experience. A minimum of 3 participants is required. If fewer than 3 guests are registered 5 days before the class, we will contact you to reschedule to another available date or issue a full refund.
Red Terms of Service & Workshop Policies (.pdf)
Schedule: Saturdays, 4 pm to 6 pm
Photos for illustrative purposes only