I really enjoyed this class. I wanted to learn how to make croissants better than the ones I had attempted in the past, and she gave detailed advice and made the process so straightforward. She was great about helping us get good pictures. It was so nice to have an American teaching the class, as she shared her views as an expat in Paris. The class is not in a bakery, but in a large room that has all the equipment needed. There is a large counter that we all gathered around. I do think I benefited from the fact that part of the class were so late from the Paris Olympics security closures that we only had 3 people, so lots of personalized attention!
You will make croissants in a sort of reverse order. First you take the refrigerated dough and form your rolls, then while they are rising, you make the dough for the next day's class. Each person in the class made 2 croissants, 2 pain au chocolat and 1 pain au raisin and she gives you a bag to take these home. You are sent a link to the recipes. I think that this class would be best for aspiring bakers as it is mainly about technique: I think young children might be unable to do the steps or might get bored.