Laminated Pastry Week
7 days, 6 nights April 10 - 17, 2026
€5,000 EUROS
Retreats will be 5 to 8 people
Have you ever dreamt of mastering the art of croissant-making in your own kitchen? Or perhaps you aspire to achieve the perfect Tart Tatin? Prepare yourself for an exceptional experience during our laminated pastry week. Join pastry chef Madeline Denison as she proficiently guides you through a selection of laminated doughs and their multiple applications.
This retreat is for people of all skill levels. Pairing learning with Fun & relaxation
What is included in your Retreat:
Summary of Itinerary
*There may be slight variations in the schedule between now & the actual date
Friday
welcome
Welcome to Le Grand Saule!
Today is all about relaxing after your journey here and settling in. Guests are invited to explore the grounds at their leisure, enjoy a glass of wine on arrival, and unwind before the retreat officially begins. In the evening, we’ll gather for our welcome dinner, offering the perfect opportunity to get to know everyone before retiring for a restful night’s sleep.
Saturday
Pau & Puff Pastry i
We’ll start the day in Pau, the charming capital of the Béarn region. You’ll have time to wander through the lively market, pop into artisan pastry shops, and enjoy a relaxed lunch in town before heading back to Le Grand Saule.
After a little downtime at the property, we’ll roll up our sleeves for our first hands-on workshop: making classic puff pastry from scratch. We’ll talk through the basics of lamination, make the dough together, and get some practical experience working with it.
In the evening, we’ll gather together for apéritif and dinner — the perfect way to wind down and swap stories from the day.
​
sunday
Puff pastry II
On Sunday, we’ll bring our freshly prepared puff pastry to life, transforming it into an array of creations. You’ll discover how versatile this dough can be as we explore both sweet and savory applications. Together, we’ll shape the pastry into classic and modern forms, experiment with a variety of flavorful fillings, and master baking techniques that ensure crisp, golden results every time.
monday
Yeasted Puff Pastry i
​Today, we will begin preparing the dough for our croissants and other yeasted pastries. We will cover common troubleshooting techniques and refine our skills in lamination.
​
In the afternoon, we will focus on shaping and garnishing the yeasted puff pastries, preparing them for baking the following day.
Tuesday
Yeasted Puff Pastry II & Vineyard tour
On Tuesday morning, we will bake the pastries prepared the previous day, to enjoy as a delightful breakfast.
​
Following a relaxing morning and lunch at the maison, we will visit one of our favorite local vineyards for a guided tour and tasting of Jurancon wines.
​
In the evening, we will return to the kitchen to create savory pastries to complement our dinner.
Wednesday
Navarrenx & Special Event Pastry
On Wednesday, we will visit the local market in Navarrenx, where we will source ingredients for lunch, explore the charming historic village, and enjoy a leisurely drink at the local tea and coffee shop.
Afterward, we will return to the kitchen to prepare lunch with the ingredients we've selected.
In the afternoon, we will create a special event dessert for our final dinner together, alongside a selection of event-focused puff pastry recipes.
Thursday
Farewell
On our last morning, we’ll share a farewell breakfast, enjoying one last meal together before departures begin and we head home.
Your Host
Chef Madeline Denison
Madeline Denison serves as the co-host, baker, and pastry chef at Le Grand Saule. Growing up as a military brat, she moved all over the United States, but it was in Paris that she found her home and passion for culinary arts. There, she proudly earned her diploma from Le Cordon Bleu, specializing in both savory cuisine and pastry. She has now ten years of experience in esteemed kitchens in Paris and Portland, OR,
