04/08/2026
The Art of Dough: From Croissants to Cabernet
Baking & Sipping through France with Chef &
📅 June 14–21, 2026
For years you’ve followed along as I’ve shared my love of dough with all of you- croissants, bread, laminated layers, the magic that happens when flour, butter, and patience come together. And now I finally get to do something I’ve always wanted to do: Bring a small group of you with me to France.
This June, I’m teaming up with and to host an intimate culinary journey that goes straight to the heart of where so much of our craft begins.
We’ll start in Paris, waking up to that unmistakable aroma of fresh croissants drifting from the boulangeries, wandering the markets, and soaking in the rhythm of one of the greatest food cities in the world. From there, we’ll make our way to the storybook vineyards and châteaux of the Loire Valley, where incredible wines, incredible food, and beautiful countryside await.
At the heart of the week is a two-day masterclass at the incredible Foricher Moulin des Gaults, an artisanal flour mill where everything begins. We’ll be working alongside Alexandre Laumain, M*F World Champion 2023, learning the craft of dough right at the source.
This is the kind of experience that rarely happens, and it’s something I’m incredibly excited to share with you.
Of course, the week isn’t just about flour and butter. We’ll also be:
🥐 Sharing unforgettable meals at restaurants that celebrate the best of French cuisine
🍷 Visiting beautiful wineries throughout the Loire Valley for private tastings
🏰 Staying in stunning places—from a boutique hotel in Paris to a private château in the Loire complete with gardens and a pool
👨🍳 Spending real time together cooking, learning, eating, and talking about the craft we all love
I’m especially excited about partnering with Chef Richard Gruica, who has spent years creating extraordinary culinary journeys across Europe. He’s the person who opens doors most travelers never get to walk through, and he’s helped design an experience that’s truly special.
