Rafał Wieczorek

I trained as a baker before I started guiding, so the St Martin's croissant sessions are closest to my own background of anything I offer. On the museum call I like explaining exactly what earned the pastry its EU-protected status, since most people assume any croissant with the name qualifies. On the shorter call I cut one open on camera, layer by layer, because seeing the filling explains the recipe better than any description could. I keep both sessions practical and specific rather than general food history.