It’s been a minute since I’ve done a deep dive into one of my WOW! Moments, but I’m ready to talk about croissants. Specifically, the class I took in Paris, where flour, butter, and the secret to being unforgettable all collided on a lovely Spring afternoon.

I was looking for something fun to do (in Paris, that’s pretty easy), when I stumbled upon La Cuisine Paris, a French cooking school that offered classes in English. The description of Le Croissant & Breakfast Pastries caught my eye:

To find the best croissants in Paris, you could eat your way around the city’s countless boulangeries, but the tastiest croissants are surely those you can make for yourself! During our fun three-hour Croissant & Breakfast Pastries Class you’ll not only be mastering the iconic croissant, but also Pain au Chocolat, the snail-shaped Pain au Raisin and much more! Join us for a pastry adventure and learn…

 

• How to make the flaky pâte feuilletée levée which bakers use to make France’s famous breakfast pastries. 
• How to whip up the crème patissiere (pastry cream) used to add a little extra decadence…
• How to perfectly shape your pastries.
• All the tips and tricks that will guarantee your success back at home!

 

Everything you cannot finish here over a cup of tea or coffee, you will be able to take home with you.

I’ll admit, I had to think about this for a sec. Eating my way across Parisian boulangeries? I mean … isn’t that the French dream? Croissants had become a daily staple for me, and at €1.50 a pop, it was basically a budget-friendly addiction. But I decided learning how to make them would be an experience I could bring home.

Also, the class was in English. After being in Paris for three weeks with minimal human conversation, I was ready for actual interaction. So I immediately signed up. Turns out, everyone in my group was from the U.S., and everyone had attempted to learn French on Duolingo. We quickly agreed the app was wildly unhelpful when it came to making conversation. Although, the likelihood of saying the one sentence I remembered—“Bonjour. Un chat mange croissant,” which means, “Hello. A cat eats a croissant”—was at its highest chance at the class.

Our instructor, Chef Vi, was a petite powerhouse. But don’t let her sweet face fool you. She showed us how to make the dough, flatten the butter, assemble the layers, and move quickly. And she meant quickly!!! She threatened to go full Gordon Ramsay on us if we botched our lamination. We believed her. So, we didn’t.

We made five types of pastries and enjoyed a sample with some espresso. I left with a bag full of carbs to binge on enjoy on my own. I also took away some life lessons. Making croissants, I discovered, is a lot like creating an unforgettable life. I’m serious. Here’s why.

Good things take time. Creating the perfect croissant dough takes hours—overnight, if you really want to do them justice. It’s far easier to wander to your local boulangerie and trade €1.50 for instant gratification. But the best, most unforgettable moments? They usually require patience and proofing and rolling up your sleeves.

Life’s too short (for mediocre butter). American butter? I’m sorry, but … no. I grew up on and in the Land O’Lakes, but from now on, I must politely decline. French butter is richer, creamier, and ruins you for the cheap stuff forever. David used to say, “My wife likes the finer things in life.” And you should, too. Fine doesn’t have to mean expensive. Trader Joe’s has French butter. Go get it. Now!

Own your accent. Since Paris, I physically cannot and will not say “cruh-sont” ever again. The R is silent. Always. This is not negotiable. I’ve gone to two French bakeries since I’ve been home and ordered a croissant in the way God intended. With no R. I refuse to blend in linguistically. Being unforgettable means standing out—even if it’s just with your pastry pronunciation.

Here’s actual footage of me placing my order:

Day-old can still be delicious. Here’s a fun fact I didn’t know: an almond croissant (or croissant aux amandes) is a day-old croissant stuffed with almond paste. What?? My all-time-favorite pastry isn’t fresh from the oven? It’s been sitting on a rack? Aging? Apparently, I’d been unknowingly living that day-old life and loving it. That just goes to show you can still be absolutely delicious at any age—or stage—if you’re filled with the right stuff.

I now have the recipe for authentic French croissants. Have I made them yet? Nope. Am I a little scared? Yep. But dare me, and I’ll do it. Maybe. And I’ll share every buttery detail.