Pastry and Baking Classes
At Sarmentine, baking is more than a craft — through our workshops, we bring traditional French pastry techniques into an intimate, hands-on experience where guests can learn the true artistry behind artisanal baking.
French Artisanal Pastry Classes
Our pastry classes and cooking classes are kept intentionally small, with a maximum of 8 participants per session, ensuring personal guidance and a true hands-on experience of French baking techniques. Guided by our passionate French Pastry Chef, you’ll learn the foundations of classic bakery recipes as they are taught in France.
From pâte à choux and delicate macarons to elegant seasonal desserts, each workshop invites you to slow down, work with precision, and enjoy the craft of artisanal pastry.
Whether you’re discovering French pastry for the first time or refining your skills, Sarmentine’s baking workshops offer an authentic, welcoming experience focused on craftsmanship, sharing, and the joy of making everything by hand.
Reserve your spot today. Spaces are limited to keep each class personal and fully hands-on.
Pastry & Baking Classes
Pastry & Baking Classes
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Duration: 2 hours
Schedule: Saturdays, 4 pm to 6 pm
Level: Beginner to intermediate (unless otherwise specified)
Group Size: to ensure a personalized experience, courses are limited to small groups of 8 participants maximum
Age: 12 years old and older.
Participants under 18 must be accompanied by a parent or legal guardian or provide a signed parental consent form prior to the workshop.
Location: Sarmentine Santa Rosa
52 Mission Circle, Suite # 112, Santa Rosa, CA 95409
Language: English/French
Equipment: All materials provided
Your instructor: Adama, our Head Pastry Chef
Adama, Head Pastry Chef at Sarmentine, is originally from Versailles, France. After a beginning in event management, she discovered her true calling through a baking class, a moment that led her to fully dedicate herself to learn the art of French pastry.
She trained at the prestigious Maison Lenôtre, one of France’s most respected names in haute pâtisserie, where she refined her technique and developed a deep respect for precision, balance, and tradition. Today, she brings this classical French training to Sarmentine, creating elegant pastries rooted in authentic savoir-faire.
Her signature passion is macarons—a tribute to her father, a baker himself, who first sparked her love for pastry.
