JL Patisserie

French Croissant Baking Class 1.10.26
2026-01-10 15:00 - 18:00 (America/Phoenix) | JL Patisserie, 7342 E shea Blvd #108, Scottsdale, AZ, 85260, United States
French Croissant Baking Class – Level: All
Flaky layers of buttery goodness? Totally doable! We’ll show you how—from mixing and laminating dough to shaping and baking two types of croissants. And the best part? Sampling all your amazing creations.
A great croissant is about more than a recipe; it’s about technique. In our French croissant baking class, you’ll work together with other students in a fun, hands-on environment led by Jenna Leurquin. The chef will go over the ingredients necessary, how to select quality ingredients, how to work and shape the dough and how to properly laminate it with butter. We will also go over proper proofing and natural fermentation methods such as sourdough levain.
Must be 16 or older to attend our croissant baking class. Children under 16 years of age must be accompanied by an adult.
Few things to know before your french baking classes:

THIS IS A REQUIREMENT: Do not wear open-toe shoes, sandals, or heels as our kitchen floor can be very slippery. Sneakers and low platform shoes are best. You will not be allowed to participate in the class if you are wearing sandals or heels.
Casual attire is best, as you might be getting dirty.
Let’s Bake and Drink! You are more than welcome to bring your own bottle of wine to enjoy during class.

Classes will take place at our Scottsdale location. Spots are limited and reserve fast!

If you encounter any problems while purchasing a baking class ticket, call us or email us and we will be happy to assist you with your order. We still offer our private baking classes like we have been doing so, but now you can easily join a group of people who share the same excitement to experience what our bakers do every day.

One ticket per person, all sales are final.

PROFESSIONAL MASTERCLASS: 3 days to master laminated dough and croissants 1.12-1.14.2026
2026-01-12 - 2026-01-14
From Passionate Owner to Confident Artisan.
Are you a coffee shop or bakery owner who dreams of filling your space with the irresistible aroma of freshly baked, artisanal viennoiserie? This exclusive, three-day intensive croissant masterclass is designed specifically for you. We bridge the gap between passion and production, empowering you to create world-class pastries, expand your business, and master your craft.
Forget theoretical knowledge. This is a hands-on, practical workshop focused on building your confidence and skill. We won’t just teach you recipes; we’ll teach you how to think like a baker. You will learn to troubleshoot common problems, understand the “why” behind every step, and develop the intuition to react confidently when facing challenges with yeast, lamination, or proofing.
Our goal is to equip you with the skills to produce exceptional quality consistently, turning your vision into a profitable reality.
Date: January 12-14, 2026
Time: 7:00 AM – 3:00 PM Daily
Location: JL Patisserie Scottsdale – 7342 E Shea Blvd #108 Scottsdale AZ 85260

Course Objectives: What You Will Achieve

Gain True Confidence: Move from uncertainty to mastery by understanding the entire viennoiserie process, from creating a natural starter to achieving the perfect bake.
Problem-Solving & Intuition: Learn to diagnose and solve common production issues. Understand how temperature, hydration, and yeast activity affect your dough, so you can adapt and succeed in any environment.
Expand Your Business: Develop a stunning and refined product line that will captivate customers and set your business apart. We provide the tools to make high-quality production feasible and profitable.
Master the Fundamentals: Confidently execute every stage of production, including levain creation, dough mixing, lamination, shaping, proofing, and professional baking techniques.

The Hands-On Experience
From day one of our croissant masterclass, you will be actively involved in every step. This is not a demonstration; it is a collaborative workshop where you learn by doing.

Tailored Professional Concept: We adapt our teaching to your reality. Whether you have a fully equipped kitchen or a small café corner, we provide tailored solutions to help you produce exceptional quality within your existing space and equipment.
Professional-Grade Equipment: You will work on the industry’s best tools to understand and master the professional workflow, including a professional mixer, dough sheeter, proofing chamber, and commercial oven.
Comprehensive Support: You will receive a detailed recipe binder to follow along and take home, and all necessary materials and high-quality ingredients are provided.
All-Inclusive: To keep you focused and energized, a delicious breakfast and lunch will be provided each day.

Course Program: A Glimpse into Your Three Days
You will create an exquisite range of products, exploring different doughs, techniques, and flavor profiles:
Foundation Doughs:
o Natural Starter (Levain) Management
o Classic Croissant Dough (with levain and yeast)
o Rich Brioche Dough
o Mastering the Art of Lamination (Tourage)
Classic & Modern Creations:
o Classic Croissant & Pain au Chocolat Shaping
o Swiss Roll (Laminated dough, vanilla pastry cream, chocolate)
o Raisin Roll (Laminated dough, vanilla pastry cream, infused raisins, and orange zest)
o Spiced Raisin Roll (Oriental spices & apricot)
o Decadent Cinnamon Rolls (Brioche dough base)
o Pistachio & Raspberry Babka (Brioche dough base)
o Almond Croissant
Who Should Attend
This course is designed for industry professionals seeking to deepen their expertise, including:
 Pastry Chefs
 Bakers
 Coffee Shop Owners; Managers
 Restaurateurs
 Caterers
Prerequisites: A foundational knowledge of baking and basic viennoiserie is required to ensure you get the most from this advanced croissant masterclass.
Evaluation, Feedback & Certification
Our commitment is to your tangible growth as a professional. Your progress and understanding will be evaluated throughout the course:
 Continuous Guidance: You will receive direct, hands-on guidance and verbal feedback from the instructor during the creation of all recipes.
 Final Presentation Assessment: During the final presentation and tasting, the instructor will provide a comprehensive evaluation, confirming that you have successfully acquired the required skills and knowledge.
 Diploma of Completion: Upon successful completion of the course, you will be issued a professional diploma recognizing your mastery of these advanced techniques.
Investment & Registration
Course Fee: $1,500
Your investment includes three full days of intensive instruction, your personal recipe binder, all ingredients and materials, daily breakfast and lunch, and a diploma of completion upon successful evaluation.
Spaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended.
Cancellation Policy & Terms
 All cancellations must be submitted in writing (by email or letter).
 If cancelled one month before the croissant masterclass starts, a non-refundable processing fee of $250 will apply.
 Cancellations made within 14 days of the course start date are 100% non-refundable.
 Upon registration, you will be sent our terms of purchase and a non-refundable
agreement, which must be signed and returned to complete your booking.

Authentic French Eclairs Baking Class 1.21.26
2026-01-21 16:00 - 18:00
Authentic French Eclairs Baking Class – Level: All.

We are mad about Choux pastry! Introducing our eclairs baking class dedicated to this versatile French dough, the pâte à choux. Think cream puffs with that oh so French touch!
You have no doubt already indulged in French pastries using this dough. Whether as a savoury cheesy gougère or a cream-filled sweet éclair – this is a recipe to add to your repertoire. In this 2-hour French eclair baking class, we’ll be concentrating the éclair which is a part of the choux pastry family, as is profiteroles and other classic french pastries.

During this eclair baking class, you will learn how to dry the eclair dough and shape in various forms. You will also learn different filling and glazing options and uses to make either breakfast or plated desserts for your guests.
Must be 16 or older to attend.
REQUIRED: Do not wear open toe shoes, sandals or heels as our kitchen floor can be very slippery. Sneakers and low platform shoes are best.
We will provide you with an apron upon your arrival that you will wear during the duration of your class. (Apron will be available for purchase)
We are a fun BYOW environment! (Bring Your Own Wine) Let’s Bake and Drink!
all sale are final.
BOOK YOUR CLASS!

Baguettes & Sourdough Class 1.24.26
2026-01-24 15:00 - 18:00
During this 3hr hands-on class, you will learn the art of French bread baking right here in Scottsdale, AZ. Learn to create authentic sourdough baguettes with Chef Jenna. She will lead the class while sharing techniques and shaping methods that you can take home. Yup, you might want to do this at home after becoming a pro in our class!
Each step will be explained, and you will experience the entire process from start to finish! Since our breads require fermentation, we will work on dough that has been prepared. Nonetheless, you will follow the bread making process hands-on from start to finish!
Each participant will get to shape and proof their own baguette of sourdough bread during the class. You’ll also learn all about sourdough on top of it! Enjoy your baked items at home!
Leave the class feeling confident and ready to make your own sourdough bread at home using a dutch oven and proofing baskets.
Must be 16 or older to attend.
Casual attire.
1 ticket per person required
Level: All.
REQUIRED: Do not to wear open toe shoes, sandals or heels as our kitchen floor can be very slippery. Sneakers and low platform shoes are best.

Valentine's Day French Macarons Baking Class 1.28.26
2026-01-28 16:00 - 18:00
Macaron Baking Class Level: All.
JL Patisserie offers not only high-end pastries but high-end baking classes located right here in Scottsdale, Arizona. Classes range from learning how to make bread, eclairs, croissants, macarons, and more. You will become a French baker in no time! Bring along your friends or family for a good time and work alongside others who will also be joining this class. In this specific class, you will be mastering the art of macarons.
Join pastry chef Jenna Leurquin and learn to confection authentic french macarons from scratch. The chef will go over the ingredients necessary, how to select quality ingredients and all the tools to prepare the batter and filling ganaches. You will also get to discover decorating tricks and tools for successful baking and consistent finish. You will have the opportunity to make heart shaped macarons, just in time for the perfect Valentine’s day gift!
Must be 16 or older to attend. Younger ages are allowed to join a class as long as they are accompanied by a parent/legal guardian.
Few things to know before your french baking classes:

REQUIRED: Do not wear open-toe shoes, sandals, or heels as our kitchen floor can be very slippery. Sneakers and low platform shoes are best.
Casual attire is best, as you might be getting dirty.
We are a fun BYOW environment! (Bring Your Own Wine) Let’s Bake and Drink!
Book your class today!

All sales are final.

PROFESSIONAL MASTERCLASS: 3 days to master laminated dough and croissants 2/2/26 - 2/4/26
2026-02-02 - 2026-02-04
From Passionate Owner to Confident Artisan.
Are you a coffee shop or bakery owner who dreams of filling your space with the irresistible aroma of freshly baked, artisanal viennoiserie? This exclusive, three-day intensive croissant masterclass is designed specifically for you. We bridge the gap between passion and production, empowering you to create world-class pastries, expand your business, and master your craft.
Forget theoretical knowledge. This is a hands-on, practical workshop focused on building your confidence and skill. We won’t just teach you recipes; we’ll teach you how to think like a baker. You will learn to troubleshoot common problems, understand the “why” behind every step, and develop the intuition to react confidently when facing challenges with yeast, lamination, or proofing.
Our goal is to equip you with the skills to produce exceptional quality consistently, turning your vision into a profitable reality.
Date: February 2 – 4, 2026
Time: 7:00 AM – 3:00 PM Daily
Location: JL Patisserie Scottsdale – 7342 E Shea Blvd #108 Scottsdale AZ 85260

Course Objectives: What You Will Achieve

Gain True Confidence: Move from uncertainty to mastery by understanding the entire viennoiserie process, from creating a natural starter to achieving the perfect bake.
Problem-Solving & Intuition: Learn to diagnose and solve common production issues. Understand how temperature, hydration, and yeast activity affect your dough, so you can adapt and succeed in any environment.
Expand Your Business: Develop a stunning and refined product line that will captivate customers and set your business apart. We provide the tools to make high-quality production feasible and profitable.
Master the Fundamentals: Confidently execute every stage of production, including levain creation, dough mixing, lamination, shaping, proofing, and professional baking techniques.

The Hands-On Experience
From day one of our croissant masterclass, you will be actively involved in every step. This is not a demonstration; it is a collaborative workshop where you learn by doing.

Tailored Professional Concept: We adapt our teaching to your reality. Whether you have a fully equipped kitchen or a small café corner, we provide tailored solutions to help you produce exceptional quality within your existing space and equipment.
Professional-Grade Equipment: You will work on the industry’s best tools to understand and master the professional workflow, including a professional mixer, dough sheeter, proofing chamber, and commercial oven.
Comprehensive Support: You will receive a detailed recipe binder to follow along and take home, and all necessary materials and high-quality ingredients are provided.
All-Inclusive: To keep you focused and energized, a delicious breakfast and lunch will be provided each day.

Course Program: A Glimpse into Your Three Days
You will create an exquisite range of products, exploring different doughs, techniques, and flavor profiles:
Foundation Doughs:
o Natural Starter (Levain) Management
o Classic Croissant Dough (with levain and yeast)
o Rich Brioche Dough
o Mastering the Art of Lamination (Tourage)
Classic & Modern Creations:
o Classic Croissant & Pain au Chocolat Shaping
o Swiss Roll (Laminated dough, vanilla pastry cream, chocolate)
o Raisin Roll (Laminated dough, vanilla pastry cream, infused raisins, and orange zest)
o Spiced Raisin Roll (Oriental spices & apricot)
o Decadent Cinnamon Rolls (Brioche dough base)
o Pistachio & Raspberry Babka (Brioche dough base)
o Almond Croissant
Who Should Attend
This course is designed for industry professionals seeking to deepen their expertise, including:
 Pastry Chefs
 Bakers
 Coffee Shop Owners; Managers
 Restaurateurs
 Caterers
Prerequisites: A foundational knowledge of baking and basic viennoiserie is required to ensure you get the most from this advanced croissant masterclass.
Evaluation, Feedback & Certification
Our commitment is to your tangible growth as a professional. Your progress and understanding will be evaluated throughout the course:
 Continuous Guidance: You will receive direct, hands-on guidance and verbal feedback from the instructor during the creation of all recipes.
 Final Presentation Assessment: During the final presentation and tasting, the instructor will provide a comprehensive evaluation, confirming that you have successfully acquired the required skills and knowledge.
 Diploma of Completion: Upon successful completion of the course, you will be issued a professional diploma recognizing your mastery of these advanced techniques.
Investment & Registration
Course Fee: $1,500
Your investment includes three full days of intensive instruction, your personal recipe binder, all ingredients and materials, daily breakfast and lunch, and a diploma of completion upon successful evaluation.
To secure your place, please contact orders@jlpatisserie.com
Spaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended.
Cancellation Policy & Terms
 All cancellations must be submitted in writing (by email or letter).
 If cancelled one month before the croissant masterclass starts, a non-refundable processing fee of $250 will apply.
 Cancellations made within 14 days of the course start date are 100% non-refundable.
 Upon registration, you will be sent our terms of purchase and a non-refundable
agreement, which must be signed and returned to complete your booking.

Valentine's Day Croissants Baking Class 2.7.26
2026-02-07 15:00 - 18:00
Valentine’s Day Croissant Baking Class – Level: All
No better way to show your love than a delicious French pastry! This Valentine’s Day we are celebrating with an elevated version of our traditional croissant class. In this class, you will learn how to work with colored dough, specifically red dough to match the holiday! Bring your significant other or a friend and enjoy an afternoon learning French pastry!
A great croissant is about more than a recipe; it’s about technique. In our French croissant baking class, you’ll work together with other students in a fun, hands-on environment led by Jenna Leurquin. The chef will go over the ingredients necessary, how to select quality ingredients, how to work and shape the dough and how to properly laminate it with butter. We will also go over proper proofing and natural fermentation methods such as sourdough levain.
Must be 16 or older to attend our croissant baking class. Children under 16 years of age must be accompanied by an adult.
Few things to know before your french baking classes:

THIS IS A REQUIREMENT: Do not wear open-toe shoes, sandals, or heels as our kitchen floor can be very slippery. Sneakers and low platform shoes are best. You will not be allowed to participate in the class if you are wearing sandals or heels.
Casual attire is best, as you might be getting dirty.
Let’s Bake and Drink! You are more than welcome to bring your own bottle of wine to enjoy during class.

Classes will take place at our Scottsdale location. Spots are limited and reserve fast!

If you encounter any problems while purchasing a baking class ticket, call us or email us and we will be happy to assist you with your order. We still offer our private baking classes like we have been doing so, but now you can easily join a group of people who share the same excitement to experience what our bakers do every day.

One ticket per person, all sales are final.

Valentine's Day Date Night Baguettes Class 2.14.26
2026-02-14 15:00 - 18:00
Sourdough & Baguettes
Level: All.
During this 3hr hands-on class, you will learn the art of French bread baking right here in Scottsdale, AZ. Chef Jenna will lead the class while sharing techniques and shaping methods that you can take home. Yup, you might want to do this at home after becoming a pro in our class!
Each step will be explained, and you will experience the entire process from start to finish! Since our breads require fermentation, we will work on dough that has been prepared. Nonetheless, you will follow the bread making process hands-on from start to finish!
Each participant will get to shape and proof their own baguette of sourdough bread during the class. You’ll also learn all about sourdough on top of it! Enjoy your baked items at home!
Enjoy your fresh baguette with a complimentary cheese board during the class! Bring your own bottle of wine to complete the experience.
Leave the class feeling confident and ready to make your own sourdough bread at home using a dutch oven and proofing baskets.
Must be 16 or older to attend.
Casual attire.
REQUIRED: Do not to wear open toe shoes, sandals or heels as our kitchen floor can be very slippery. Sneakers and low platform shoes are best.

Fruit Galette Baking Class 3.4.26
2026-03-04 16:00 - 18:00
Join Chef Jenna and learn to create the perfect fruit galette, a rustic, free-form tart, full of delicious and fresh flavors!
What you will learn:
Ingredients: Necessary ingredients and how to select the best quality
Dough Work: Making an all-butter crust from scratch
Preparation: Select and prepare the best seasonal fruits for filling
Technique: Master the technique of folding your pastry
You will leave this class not only with your own freshly baked fruit galette, but with the skills and confidence to create endless variations at home.
Let’s bake something truly unforgettable together!
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend baking class. An adult must accompany children under 16.
*One ticket per person. All sales are final.

Specialty Sourdough Croissants Baking Class 3.25.26
2026-03-25 16:00 - 19:00
Join Chef Jenna for this creative, hands-on specialty class focused on shaping beautiful pastries using colored doughs, fresh berries, and decorative techniques. Together, we will work with vibrant doughs, create unique shapes, and finish our pastries with elegant decorations. This class combines technical skill with artistic presentation, giving you the tools to craft stunning baked goods that taste as good as they look.
What you will learn:

Ingredients: Selecting quality ingredients, working with colored doughs, and incorporating fresh berries
Dough Work: Techniques for shaping decorative and specialty forms
Design: Creating visually striking pastries using color, texture, and natural elements
Decoration: Finishing techniques using berries and simple garnishing methods

You will leave this class with beautifully decorated pastries and the skills and confidence to recreate these techniques at home. Let’s bake something truly unforgettable together!
No open-toed shoes. Please dress casually and comfortably.Must be 16 or older to attend the baking class. An adult must accompany children under 16.One ticket per person. All sales are final.

Quiche Baking Class 4.1.26
2026-04-01 16:00 - 18:00
Join Chef Jenna for a hands-on guide to perfecting a quiche!

What you will learn:
Ingredients: Necessary ingredients and how to select the best quality
Dough Work: Learn to make and handle a classic Pâte Brisée, an all-butter pastry
Preparation: Egg, cream, and creative toppings
Technique: Assembly and baking

You will leave this class not only with your own beautiful, full-sized quiche, but with the skills and confidence to make this at home.
Let’s bake something truly unforgettable together!
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend baking class. Children under 16 must be accompanied by an adult.
*One ticket per person. All sales are final.

French Macarons Baking Class 4.8.26
2026-04-08 16:00 - 18:00
Join pastry chef Jenna Leurquin and learn to confection authentic French macarons from scratch.
What you will learn:
Ingredients: Necessary ingredients and how to select the best quality
Preparation: Batter and ganaches
Technique: Piping, baking, and decorating
You will leave this class not only with your handmade macaron, but with the skills and confidence to create endless variations at home.
Let’s bake something truly unforgettable together!
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend baking class. An adult must accompany children under 16.
*One ticket per person. All sales are final.

Sourdough Croissant Baking Class 4.11.26
2026-04-11 15:00 - 18:00
Join Chef Jenna as she teaches the way of a perfect French croissant. From mixing and laminating dough to shaping and baking two types of croissants, this hands-on class will provide lifetime skills and a delicious sampling of your creations.
What you will learn:
Ingredients: Necessary ingredients and how to select the best quality
Dough Work: Shaping and laminating the dough
Fermentation: Proofing and sourdough levain
Technique: Shaping croissants
You will leave this class not only with your own freshly baked croissants but with the skills and confidence to create them at home.
Let’s bake something truly unforgettable together!
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend baking class. An adult must accompany children under 16.
*One ticket per person. All sales are final.

French Eclairs Baking Class 4.15.26
2026-04-15 16:00 - 18:00
Join Chef Jenna in the art of eclairs! Perfect the dough, glazes, and more during this hands-on class!
What you will learn:
Ingredients: Necessary ingredients and how to select the best quality
Dough Work: Eclair dough making, drying, and shaping
Technique: Baking, fillings, and glazes
You will leave this class not only with your own beautiful, ready-to-enjoy eclair, but with the skills and confidence to recreate them at home.
Let’s bake something truly unforgettable together!
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend baking class. An adult must accompany children under 16.
*One ticket per person. All sales are final.

Baguettes and Sourdough Loaves Baking Class 4.18.26
2026-04-18 15:00 - 18:00
During this hands-on class, you will learn the art of French bread baking with Chef Jenna!
What you will learn:
Ingredients: Necessary ingredients and how to select the best quality
Dough Work: How to work with prepared dough and the dough preparation process
Fermentation: Proofing sourdough bread
Technique: Shape and proof your own baguette
You will leave this class not only with your own freshly baked sourdough, but with the skills and confidence to bake at home.
Let’s bake something truly unforgettable together!
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend baking class. An adult must accompany children under 16.
*One ticket per person. All sales are final.

PROFESSIONAL MASTERCLASS: Laminated Dough and Croissants 4.20.26-4.22.26
2026-04-20 07:00 - 2026-04-22 15:00
Are you a coffee shop or bakery owner who dreams of filling your space with the irresistible aroma of freshly baked, artisanal viennoiserie? This exclusive, three-day intensive croissant masterclass is designed specifically for you. We bridge the gap between passion and production, empowering you to create world-class pastries, expand your business, and master your craft.
Our goal is to equip you with the skills to produce exceptional quality consistently, turning your vision into a profitable reality.
Course Program: A Glimpse into Your Three Days
You will create an exquisite range of products, exploring different doughs, techniques, and flavor profiles:
Foundation Doughs:
– Natural Starter (Levain) Management
– Classic Croissant Dough (with levain and yeast)
– Rich Brioche Dough
– Mastering the Art of Lamination (Tourage)
Classic & Modern Creations:
– Classic Croissant & Pain au Chocolat Shaping
– Swiss Roll (Laminated dough, vanilla pastry cream, chocolate)
– Raisin Roll (Laminated dough, vanilla pastry cream, infused raisins, and orange zest)
– Spiced Raisin Roll (Oriental spices & apricot)
– Decadent Cinnamon Rolls (Brioche dough base)
– Pistachio & Raspberry Babka (Brioche dough base)
– Almond Croissant
Who Should Attend
This course is designed for industry professionals seeking to deepen their expertise, including:
– Pastry Chefs
– Bakers
– Coffee Shop Owners; Managers
– Restaurateurs
– Caterers
Prerequisites: A foundational knowledge of baking and basic viennoiserie is required to ensure you get the most from this advanced croissant masterclass.
Investment & Registration
Your investment includes three full days of intensive instruction, your personal recipe binder, all ingredients and materials, daily breakfast and lunch, and a diploma of completion upon successful evaluation.
Spaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended.
*All cancellations must be submitted in writing (by email or letter). If cancelled one month before the croissant masterclass starts, a non-refundable processing fee of $250 will apply. Cancellations made within 14 days of the course start date are 100% non-refundable. Upon registration, you will be sent our terms of purchase and a non-refundable agreement, which must be signed and returned to complete your booking.

Fruit Galette Baking Class 4/29/26
2026-04-29 16:00 - 18:00
Join Chef Jenna and learn to create the perfect golden, flaky fruit galette. This is the magic of the rustic galette—a dessert that proves that true elegance doesn’t require perfection, but is found in the simple, heartfelt art of baking.
If you’ve ever felt intimidated by the fuss of traditional pie-making, this class is your delicious liberation. The galette is a pie’s more relaxed, effortlessly chic cousin. It asks for no special pans, no intricate lattice work. Leave with the skill and confidence to make your own galettes at home!
What you will learn:

The Perfect Pastry: You’ll learn to make a foolproof, all-butter crust from scratch that is divinely flaky, tender, and crisp every single time.
Customize: Choose your favorite fruit from our selection of seasonal fruits. The fun part of a galette is customizing it to make it your own! Learn how to select and prepare the best seasonal fruits—from summer berries and stone fruit to autumnal apples and pears—ensuring your filling is vibrant and bursting with flavor, not a watery mess.
The Art of the Fold: Master the simple, beautiful technique of folding your pastry around the fruit to create that signature rustic, open-faced look that is both forgiving and stunning.
Finishing with Flair: Discover the little secrets—an apricot glaze, a sprinkle of coarse sugar, a scattering of almonds—that will elevate your galette from homemade to bakery-worthy.

You will leave this class not only with your own gorgeous, freshly-baked fruit galette, but with the skills and confidence to create endless variations at home. This will become your go-to recipe for everything from a casual weeknight treat to the star of your next dinner party.
Let’s bake something truly unforgettable together.

Summer Pavlova Baking Class 5.2.26
2026-05-02 15:00 - 18:00
Join Chef Jenna and learn to create a stunning Spring Pavlova shaped like an edible floral wreath, light as air, and perfect for Mother’s Day or any spring celebration!
What you will learn:
– Ingredient selection
– Meringue Technique
– Shaping and preparation
– Decoration
You will leave this class not only with your own beautifully decorated Spring Pavlova, but with the skills and confidence to recreate this elegant dessert all season long.
Let’s bake something truly beautiful together!
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend baking class. An adult must accompany children under 16.
One ticket per person. All sales are final.

Sourdough Croissant Baking Class 8.22.26
2026-05-02 15:00 - 18:00

Sourdough Brioche: Dinner Rolls, Cinnamon Rolls, and Babka Baking Class 5.23.26
2026-05-23 15:00 - 18:00
In this hands-on workshop, you will learn the key to creating and managing a versatile, naturally leavened sourdough brioche dough alongside Chef Jenna Leurquin!
What you will learn:
Ingredients: Necessary ingredients and how to select the best quality
Dough Work: The making of sourdough brioche dough
Fermentation: Managing naturally leavened dough
Technique: Shaping multiple brioche applications
You will leave this class not only with your own freshly baked creations but with the skills, a versatile master recipe, and the confidence to bring this next-level baking into your own home.
Let’s bake something truly unforgettable together!
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend baking class. An adult must accompany children under 16.
*One ticket per person. All sales are final.

Sourdough Croissants Baking Class 5.28.26
2026-05-28 15:00 - 18:00

Sourdough Croissant Baking Class 5.30.26
2026-05-30 15:00 - 18:00

Baguettes and Sourdough Loaves Baking Class 6.6.26
2026-06-06 15:00 - 18:00

French Eclairs Baking Class 6.10.26
2026-06-10 16:00 - 18:00

PROFESSIONAL MASTERCLASS: Patisserie: Cakes, Entremets, and more 6.15.26-6.17.26
2026-06-15 07:00 - 2026-06-17 15:00
This exclusive three-day intensive masterclass is designed for professionals and dedicated pastry artisans who value quality, tradition, and precise execution. We bridge the gap between passion and production, empowering you to create refined cakes and patisserie while strengthening the technical foundation necessary to grow your business.
Our goal is to equip you with the skills to produce exceptional quality consistently — transforming your creative vision into structured, profitable production. Chef Jenna Leurquin will guide you through professional techniques in cakes, entremets, and classic pastry, with a strong focus on texture, balance, structure, and finish.
This is not a recipe-based workshop. By the end of the program, you will understand why each step matters — from sponge preparation and mousse stability to glazing, layering, and final presentation. We will also discuss ingredient quality, equipment selection, workflow organization, and production efficiency to ensure reliable, repeatable results.
Each participant will work hands-on to produce and assemble a range of products and will take home their creations.

View Course Program Here
A Glimpse into Your Three Days
You will create an extensive range of products while exploring diverse techniques, flavor profiles, and their application in professional production:
Cakes & Sponges• Dacquoise• Mango Raspberry Cake• Chocolate Pistachio Cake• Opera Cake• Pound Cakes with flavor inclusions• Layered Cakes and Structured Dessert Cakes
Entremets & Mousse Cakes• Fruit mousse cakes• Layered dessert cakes with balanced textures and finishes
Macarons & Fillings• Perfect macaron shells• Ganache and jam fillings• Assortment of sizes and flavor combinations
Pâte à Choux & Eclairs• Proper dough development• Filling and finishing techniques
Creams & Ganaches• Pastry creams: vanilla, chocolate, and coffee• Smooth, stable ganaches for layering and glazing
Gluten-Free Solutions• Adapting formulas while maintaining structure and quality

Who Should Attend
This masterclass is ideal for pastry chefs, bakers, restaurateurs, and caterers seeking to elevate their production standards, refine their techniques, and confidently expand their professional offerings.

Prerequisites: A foundational knowledge of baking is required to ensure you get the most from this advanced patisserie masterclass.
Investment & Registration
Your investment includes three full days of intensive instruction, your personal recipe binder, all ingredients and materials, daily breakfast and lunch, patisserie creations to take home, and a diploma of completion upon successful evaluation.
Spaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended.
If you are traveling from out of town, we’ve created a guide to Scottsdale and recommended locations for your stay.
*All cancellations must be submitted in writing (by email or letter). If cancelled one month before the croissant masterclass starts, a non-refundable processing fee of $250 will apply. Cancellations made within 14 days of the course start date are 100% non-refundable. Upon registration, you will be sent our terms of purchase and a non-refundable agreement, which must be signed and returned to complete your booking.

French Macarons Baking Class 6.24.26
2026-06-24 16:00 - 18:00

Sourdough Croissant Baking Class 6.27.26
2026-06-27 15:00 - 18:00

Sourdough Croissant Baking Class 7.8.26
2026-07-08 15:00 - 18:00

Black Sesame Strawberry Cruffin Baking Class 7.10.26
2026-07-10 15:00 - 18:00
Have you ever wanted to learn the secrets behind JL Patisserie’s most iconic pastry? Our Black Sesame Strawberry Cruffin Baking Class takes you deep into the world of professional viennoiserie, teaching the techniques, precision, and creativity behind one of our most celebrated creations. Known as a customer obsession and a true “must try,” this signature pastry combines flaky laminated dough with rich black sesame and vibrant strawberry flavors for an unforgettable pastry experience.
This immersive, hands-on workshop is designed for passionate bakers, pastry enthusiasts, and professionals looking to expand their technical skills and creative understanding of laminated pastries.
Our goal is to equip you with the techniques and confidence to create bakery-quality cruffins from scratch while understanding the foundations of flavor, texture, and professional pastry production.
Course Program: What You Will Learn
You will create a complete Black Sesame Cruffin experience from dough to final decoration, exploring both viennoiserie and plated pastry techniques:
Foundation Techniques:

Signature Black Croissant Dough
Professional Lamination with French Butter
Dough Handling, Folding & Rolling Techniques
Proofing & Baking for Perfect Flaky Layers

Fillings & Pastry Components:

Black Sesame Mousse
Strawberry Crémeux
Flavor Balancing & Texture Pairing
Proper Filling Techniques

Assembly & Finishing:

Cruffin Shaping Techniques
Filling & Assembly Methods
Professional Decoration & Finishing

Prerequisites: A basic understanding of baking fundamentals is recommended, but all students with a passion for pastry and a willingness to learn are welcome.
Investment & Registration
Your investment includes hands-on instruction, all ingredients and materials, recipes, and six finished Black Sesame Cruffins to take home.
Spaces are limited to ensure an intimate and personalized learning experience. Early registration is highly recommended.
*No open-toed shoes. Please dress casually and comfortably.
*Must be 16 or older to attend the baking class. An adult must accompany children under 16.
*One ticket per person. All sales are final.

Sourdough Croissant Baking Class 7.22.26
2026-07-22 15:00 - 18:00
