Jambon de Printemps

The pastries were the highlight for us. After our two-night stay in June, we got to eat the croissants we’d made once they’d risen the next day, and they were the best we tried during our time in France. We’d come for the croissant and danish class, which was hands-on and kept to just five people. Keith clearly knows his baking, explains things in a way that’s easy to follow, and shares useful tips. It was a sociable group, and lunch was delicious too. Our room was tucked at the far end of the house, so it felt private, and the bed was comfortable. We had what we needed, plus a guest lounge with tea, coffee, and a TV. Keith had left homemade baked goods for an afternoon snack, which was a nice surprise. Keith and Laura were around when needed and shared helpful ideas for local attractions, while giving us space. The setting is lovely, and there’s parking on the premises. We’d happily come back and try another of Keith’s baking classes.