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HEY, HOME BAKER...
Does this sound familiar?
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“I’ve tried making croissants two or three times now, but I got so frustrated that I’ve given up on ever getting it right!”
“Every time I try to spread the dough like they do on YouTube, the butter either shatters into chunks or melts into a mess. I don’t know what I’m doing wrong…”
“Whenever I get to the proofing stage, the butter leaks or the dough cracks before it’s even ready to bake.”
“To be honest, I’m starting to think I’m just bad at baking because every time I try croissants, they turn out terrible!”
“Whenever I share my croissants with people, I end up apologizing instead of being proud of what I made!”
“When I cut into my croissants, there are no layers at all—just a dense, bready mess. They’re nothing like the ones I see people sharing on Instagram.”
“No matter what I do, the dough is always too tough to roll out properly. It just won’t stretch the way it’s supposed to and I don’t know if it’s me or the ingredients!”
“My croissants never have air pockets. They’re just a brioche-like bread every time. I want them to be light and flaky, but they just never come out right.”
“I spend two whole days making croissants, and they come out of the oven looking nothing like they should. It’s so frustrating and I just can’t figure it out.”
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What you've tried (and why it hasn't worked!)
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Instagram Videos
Somehow, a complex 2-day process becomes a 30-second clip that doesn't show you a fraction of what you need to know. So you’re left guessing how 99% of how the process works…
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Online Recipes
They make it sound easy as long as you follow the steps. But they lack detail that’s critical when figuring it out in your own kitchen. Perfect croissants take more than just following a recipe.
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YouTube Videos
Some videos are helpful, but you need to sift through 30 minutes just to find that one step you keep messing up. And they never explain how to adjust the process for your kitchen.
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Recipe Books
Designed for the masses, they skip over specifics that make all the difference with croissants. What do you do if your butter melts or cracks? How do you fix it if your dough is too elastic?
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THE RESULT?
You're left asking yourself…
“Why is my dough so difficult to roll?”
“Why are my croissants coming out dense and flat?”
“Why does my butter keep marbling during lamination?”
“Why is my dough cracking while it’s proofing?”
“Why are they not rising enough during proofing?”
“Why is my butter leaking during proofing or baking?”
THE TRUTH?
You're not failing because
you’re bad at baking!
None of these recipes go deep enough to explain how to overcome certain variables like butter consistency or dough elasticity. Which means you’re probably making these common mistakes.
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Not adjusting for temperature
If it’s too warm in your kitchen, your butter will melt into the dough and you’ll lose those beautiful layers. If it’s too cold, the butter will shatter and your dough will tear during lamination. You need to know how to mitigate the effects of temperature throughout the process.
Not considering ingredient texture
Not all ingredients are created equal. If your butter isn’t pliable or your dough is too elastic, your layers won’t be defined. In the end, your croissants won’t look or taste the way they should. You need to understand variables like gluten and fat content so you can adjust how much of each ingredient you’re using (and how you’re working with it!).
Under-proofing your dough
Not proofing for long enough means you won’t get that airy, honeycomb structure. Instead, you’ll end up with dense, heavy croissants. You need to know which variables change how long you should proof for—regardless of what that online recipe says!
Proofing at the wrong temperature
If the proofing temperature is too high, the butter will leak out and you’ll have dry, dense croissants. It’s a balance that most recipes don’t explain well. You need to know exactly how to adjust your proofing process based on the temperature in your specific kitchen.
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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.
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Because what you really want is...
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The picture-perfect croissant you see on Instagram…
With the flaky layers on the outside, and the soft, buttery inside. -
The taste that takes you back to Paris…
You know the flavor you’re aiming for and you want to recreate it. -
The satisfaction of pulling apart your croissants…
With perfect layers and honeycomb pockets—exactly how they should be. -
Feeling like an accomplished baker…
Because mastering croissants isn’t just a skill, it’s an achievement! -
The joy of showing off your croissants…
No apologies this time—only pride as you offer them to friends and family. -
The confidence of knowing you have the technique down…
Understanding every step and knowing exactly how to get results!
If that’s you, you’re in the right place because I’ve helped hundreds of home bakers perfect their croissants!
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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 5-6 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, 10 years later, I teach home bakers how to master French pastries online and even on national TV.
Now, 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. 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.
Whether it’s for brunch with friends or a family treat, this course will give you the skills you need to make great croissants whenever you want.
Here’s how…
MODULE 1
Getting Ready to Make Perfect Croissants
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In this first module, we’ll cover everything you need to feel prepared before you start baking.
I’ll walk you through the equipment you’ll need (nothing fancy!) and how the course is structured so you know where to find what you need. You’ll also learn some key terms, so you don’t feel lost even if you’re a beginner.
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- The #1 mindset shift that will set you up for success (hint: failing on your first try is part of the process!)
- Why croissants are trickier than they look—and the support available to help you during the course
- How the course is structured to give you exactly what you need when you need it (no long videos to rewatch!)
- This is a jargon-free zone—but you’ll still get a glossary of key terms so you're never confused, even for a second
- Why you don’t need to spend a fortune on equipment for perfect croissants (plus links to my recommended tools)
- The pros and cons of stand mixers vs. kneading by hand (and why both work if you know what you’re doing)
- Plus so much more!
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[testimonial heading="I've always been intimidated by making croissants at home without fancy laminating equipment. But on my first try, the results were really good!" attribution_name="Patricia Severino" attribution_description="Home Baker" image_url="https://cdn.fs.teachablecdn.com/nWqFUD0lThrq2NnKjOxJ" heading_color="#1a202c" max_width="840px" bold="without fancy laminating equipment" background-color="#f3f0fe" border="none"]
MODULE 2
Choosing the Right Ingredients
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In this module, you’ll learn how to choose the right ingredients for perfect croissants.
You’ll understand how factors like fat content, gluten levels, and ingredient texture affect your croissants and how to adjust based on your preferences—so you have the confidence to pick the right ingredients every time.
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- The ideal fat percentage for your butter to ensure perfect lamination and avoid melted disasters
- The simple trick to make North American butter as easy to work with as European butter (location matters!)
- How much butter to use for the perfect balance of buttery flavor, and those crisp, flaky layers
- Why the gluten content in your flour determines how much you should knead your the dough to spread it easily
- How to make your croissants crispy and flaky vs. soft and chewy, based on your personal preferences
- The #1 yeast storage mistake that could be ruining your croissants without you even knowing
- The difference between dry yeast vs. fresh yeast—and why you can’t just swap one for the other
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Plus so much more!
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[testimonial heading="After learning about fat content, temperature, and how the amount of yeast depends on the type of flour, I realized the crucial mistakes I’d been making." attribution_name="Chef Reginald Beck" attribution_description="The Fearless Bread" image_url="https://cdn.fs.teachablecdn.com/bbAuVhHhTX2HKQnyqGze" heading_color="#1a202c" max_width="840px" bold="I realized the crucial mistakes" background-color="#f3f0fe" border="none"]
MODULE 3
Making the Perfect Croissant Dough
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In this module, you’ll learn how to make dough that’s easy to work with and full of flavor.
We’ll cover the exact steps to mix and knead your dough to perfection, including when to start the process depending on when you want to serve your croissants. Plus, you’ll have a full printable recipe to guide you through each step.
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- A downloadable recipe PDF that you can refer back to instead of rewatching the videos every time you bake
- How to organize your schedule based on when you want to serve—no more stress figuring it out yourself!
- The simple expert trick that takes your dough from difficult to work with, to smooth and extensible in minutes
- The #1 mistake most people make with ingredient order, and why the wrong order makes kneading much harder
- How to knead your dough to perfection—and what it should look like when you’re done
- No stand mixer? No problem! Learn how to knead your croissant dough perfectly by hand or with a mixer
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Plus so much more!
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[testimonial heading="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!" attribution_name="Gianluca V." attribution_description="Home Baker" image_url="https://cdn.fs.teachablecdn.com/w1zyhV1Qga5LcweLaHzz" heading_color="#1a202c" max_width="840px" bold="how to tell if you’re doing it right" background-color="#f3f0fe" border="none"]
MODULE 4
Mastering the Art of Lamination
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In this module, you’ll learn how to laminate your dough perfectly for those iconic layers.
We’ll cover everything from how long to let your dough rest, to the right butter block thickness, to the folding and chilling process. And you’ll learn how to avoid the common lamination mistakes that can easily ruin your whole batch.
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- How long to rest your dough so that it’s ready for lamination without over-activating the yeast
- Why temperature is everything when it comes to lamination—and how to find the sweet spot
- How to “plasticize” your butter so it’s pliable enough to work with but firm enough to hold its shape
- The exact thickness and dimensions your butter block needs to have for smooth, even layers every time
- How to fold and chill your dough in precise intervals to avoid butter leakage and uneven layers
- Plus so much more!
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[testimonial heading="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." attribution_name="Hooda S." attribution_description="Home Baker" image_url="https://cdn.fs.teachablecdn.com/yLEZEo2SQP2iCWm59rxA" heading_color="#1a202c" max_width="840px" bold="my most successful attempt" background-color="#f3f0fe" border="none"]
MODULE 5
Cutting and Shaping Like a Pro
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In this module, you’ll master the technique of cutting and shaping croissants to preserve those delicate layers.
You’ll finish this module with the confidence to shape your croissants perfectly, keeping the dough intact and ensuring an even bake every time—whether you’re working with a classic recipe or a chocolate filling.
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- The exact cutting technique that ensures your croissant layers stay intact—no more losing that perfect lamination
- Why your croissant-rolling technique affects how they rise and bake and how to get it right every time
- The secret to perfectly shaped croissants that hold their form while baking, without crushing the dough
- How to roll chocolate-filled croissants so that the chocolate stays in place perfectly
- How to tell if you’ve rolled them too tight or too loose and the exact amount of pressure to apply while rolling
- Plus so much more!
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[testimonial heading="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!" attribution_name="Lei-Mei" attribution_description="Home Baker" image_url="https://cdn.fs.teachablecdn.com/aSv0n4t1RviFbHpARfcQ" heading_color="#1a202c" max_width="860px" bold="incredible thoroughness with a simple format" background-color="#f3f0fe" border="none"]
MODULE 6
Proofing Croissants to Perfection
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In this module, you’ll learn how to proof your croissants for a perfect rise and airy texture.
Whether you're proofing overnight or planning to bake your croissants in the morning, you’ll learn how to control the process and get the best results every time—avoiding the most common mistakes during proofing.
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- The temperature mistake most home bakers make that causes butter to melt during proofing—and how to fix it
- Why your croissants are expanding too much and becoming sour during the proofing process
- The overnight proofing trick that keeps your croissants moist and perfectly risen by morning
- How to pause proofing if you need more time—without affecting the rise or texture
- Why you need to adjust your proofing process if your croissants keep coming out flat and dense
- How to tell if you’ve over-proofed or under-proofed your croissants—and the specific signs to look for
- Plus so much more!
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[testimonial heading="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!" attribution_name="Jennifer" attribution_description="Home Baker" image_url="https://cdn.fs.teachablecdn.com/xy9AIGLQAWP5aP7ApnZz" heading_color="#1a202c" max_width="880px" bold="my most successful experience to date" background-color="#f3f0fe" border="none"]
MODULE 7
Baking and Storing Your Croissants
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In this module, you’ll learn how to bake your croissants to golden perfection and store them so they stay fresh longer.
We’ll cover everything from applying the egg wash to baking at the ideal temperature for the right texture inside and out. You’ll also discover the best ways to store your croissants if you need to keep them fresh for another time.
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- Understanding the types of egg wash and how to choose the right type for the color you want
- How to avoid common baking mistakes that leave your croissants underbaked inside or too hard on the outside
- The exact temperature that gives your croissants a crispy, golden crust and a soft, airy inside
- How to keep croissants fresh at room temperature after baking, without them going stale too quickly
- The best way to freeze croissants for another day—and when in the process you should freeze them
- Plus so much more!
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[testimonial heading="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." attribution_name="Chef Reginald Beck" attribution_description="The Fearless Bread" heading_color="#1a202c" max_width="920px" bold="the best online course I've ever seen" background-color="#f3f0fe" border="none" orientation="vertical"]
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
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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!
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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!
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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.
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