With my help, you will make croissants just like in Paris
HERE'S THE THING...
The details really matter with croissants
It’s not just about following a recipe. You’re chasing that perfect, bakery-quality croissant that looks as good as it tastes—the one that makes you feel proud every time you take it out of the oven.
If what you really want is...
- The picture-perfect croissant with the flaky layers on the outside, and the soft, buttery inside.
- The taste that takes you back to Paris…
- The satisfaction of pulling apart your croissants…
With honeycomb pockets - Feeling like an accomplished baker…Because mastering croissants isn’t just a skill, it’s an achievement!
- The joy of showing off your croissants…
- The confidence of knowing you have the technique down…
You’re in the right place because I’ve helped hundreds of home bakers, just like Trinh, perfect their croissants:
In my croissant course, you will get all the basics to make perfect croissants from scratch but also understand the science of its ingredients. See the curriculum (click on the arrow for more)
- Why are my croissant dense or flat? (2:22)
- Why does my butter marble during lamination? (1:42)
- Why does my croissant dough crack during proofing? (0:52)
- Why is my croissant dough difficult to roll?
- My croissant has been proofing for a while but did not rise? (0:29)
- Why does my butter leak during proofing? (0:59)
- Why doesn't my croissant have defined layers? (1:30)
- Why does my butter leak during baking?
A QUICK INTRODUCTION...
Hello! I’m Said and I was born and raised in Paris, France
Growing up in France, it was normal to find great croissants on every street corner. But that changed after I got my Ph.D. in neuroscience and moved to Canada in 2015.
When I struggled to find good croissants in Calgary, I thought, “I’ll make them! How hard can it be?”
It’s just a recipe, right?
But my first attempt was a disaster!
The croissants looked bad, tasted worse, and didn’t have the layers or flakiness I expected. I’d always loved eating them but I had NO experience making them myself.
It was frustrating, but I’m stubborn. I spent the next years testing recipes, trying to crack the code and figure out which parameters to change. I made every mistake in the book—melting butter, cracked dough, the works!
I started to understand what makes croissants work. It wasn’t just about following a recipe. It was about small details, like how the ingredients behave in different climates and across different brands.
And eventually, I figured it out.
I finally learned how to get the flaky layers, the airy inside, and the perfect rise every time - and I also fell in love with baking.
After realizing that so many bakers are just like me, I decided to teach people what I’d learned
I even left my neuroscience career behind to follow my passion for baking! Now, I teach home bakers how to master French pastries online and even on national TV. I sell my croissants at pop-up events and provide consultation for bakeries and baking schools!
I’m here to help YOU make perfect croissants (no matter how many times you’ve tried and failed before!)
INTRODUCING...
Master the Art of Croissants From Home
This is the ONLY course that will teach you the entire process of making perfect croissants—down to the most nuanced detail. Once you enroll, you will get instant access to step-by-step modules with high-quality video lessons and detailed PDF guides—everything you need to master the art of baking croissants from home. You’ll finally understand how to adjust recipes based on your kitchen environment, the ingredients you’re using, and your own preferences. AND you’ll have total confidence that you understand exactly what to change if something goes wrong.
This isn’t just following a recipe—it’s about truly mastering the process.
This is perfect for you if...
- You’ve tried making croissants before but always end up with dense, flat pastries that leave you feeling frustrated and defeated.
- You want to impress your family and friends with croissants so perfectly flaky and buttery, they won’t believe you made them yourself.
- You’ve watched countless YouTube videos and followed online recipes, but none have given you the bakery-quality results you want.
- You’re a perfectionist who craves those perfect layers and honeycomb air pockets, but you feel stuck not knowing how to get there.
- You love baking but feel intimidated by croissants and need step-by-step guidance to make them achievable, not overwhelming.
- You’re ready to understand the ‘why’ behind every step so you can troubleshoot problems and fine-tune the process until you get it right.
- You want the confidence to make perfect croissants every time, no matter the recipe, so you can feel proud pulling them out of the oven.
You will never walk alone
Once you enroll, I will help you every step of the way, if you have any questions during the process, or any trouble getting the result you want, email me and I will help you troubleshoot your problem to make sure that you get the croissants of your dreams!
"I've always been intimidated by making croissants at home without fancy laminating equipment. But on my first try, the results were really good!"
- Patricia Severino
Home Baker
"Said doesn’t just tell you what to do, but how to tell if you’re doing it right. I realized I’d been overmixing my dough, but these came out great the first time!"
- Gianluca V.
Home Baker
"After trying several times to make croissants, this course led to my most successful attempt! I attribute it all to Said’s detailed step-by-step instructions."
- Hooda S.
Home Baker
"Said balances incredible thoroughness with a simple format. I learned a lot and felt more empowered to make mistakes—I’m looking forward to my next batch!"
- Lei-Mei
Home Baker
"Other recipes just never went as planned, but now I have the techniques that work and the reasoning behind them. This was my most successful experience to date!"
- Jennifer
Home Baker
"I'm a professional baker and this is the best online course I've ever seen. The caliber is on par with culinary programs that cost hundreds more. If you're serious about making quality croissants—buy this course."
- Chef Reginald Beck
The Fearless Bread
BUT THAT'S NOT ALL...
I’ll also include my favorite bonus recipes
Ready to go beyond the classic croissant?
I’ll walk you through these indulgent variations—perfect for impressing family, friends, or just adding a creative twist to your repertoire.
Butter croissant
Chocolate croissant
Almond croissant
Cranberry and vanilla roll
Bicolor croissant
Chocolate cream filling
15-Day Money-Back Guarantee
Watch the recipe videos, try the techniques, and if you hit any roadblocks or can’t figure out why something isn’t working—I’ll personally help you troubleshoot and adjust your approach.
If you’re still not feeling confident with your croissants? I’ll refund you in full. No hassle, no stress.
ANY QUESTIONS?
Here's what your fellow home bakers asked before joining!
Croissants are so hard. Will I really be able to do this?
Yes, croissants are tricky. I’m not going to sugarcoat it! But this course is designed to give you all the guidance you need to understand each step and why it’s important. Even during the hard parts, you’ll come to learn exactly what’s happening and how to fix it. Plus, I’m always here if you have questions!
Will I need any special equipment?
No! All you need is a rolling pin, a scale, and a mixing bowl. If you have a stand mixer, it’ll make things easier, but it’s not required. I’ll show you how to do it both ways.
I’ve always struggled with croissants. How is this different?
I created this course because I realized most recipes out there leave out key details. They tell you what to do, but not why. This course breaks down each step so you can finally understand the “why” behind what you’re doing and fine-tune your process if it goes wrong. This isn’t just about the recipe—it’s about mastering the process.
Will I get perfect croissants on the first try?
I’ll be honest with you—probably not perfect.
But after your first try, if something goes wrong you’ll understand how to fix it next time. It’s all about learning as you go, and your results will improve with every batch.
By your second or third attempt, you’ll be well on your way to bakery-quality croissants!
I’ve never spent this much on baking. Is this worth it?
I get it, times are tough! But here’s the thing—figuring out croissants on your own can cost a lot more in terms of time, frustration, and wasted ingredients. This course will save you from all that, and you’ll have a reliable process you can use for years.
Honestly? I’ve spent way more on failed attempts than the price of this course!
And you really won’t find another croissant course or recipe out there that helps you truly master the process and get consistent results like this course does.
Do I need to be a professional baker?
Absolutely not! I’m not a classically trained pastry chef and I started making croissants with barely any baking experience. This course is for people who aren’t professionals and maybe haven’t even made croissants before. You don’t need experience—just a desire to learn and a willingness to persevere and fine-tune your process.
What qualifies you to teach this?
First and foremost, I was born and raised in Paris, so I know what a great croissant tastes like! I’m also a scientist and I’ve spent years perfecting this process through trial and error. In fact, you might have seen me teaching croissants and other French pastries on national TV/radio in Canada.
While I’m not a classically trained pastry chef, many professional chefs take my courses and tell me they helped them finally figure out where they were going wrong!
What support is available if I get stuck?
You can comment on any lesson if you have a problem and I’ll respond within a couple of days. You can also email me directly anytime—you’ll have lifetime access to the course and to my help. If something isn’t working, I’m here!