Gâteau Opéra

Friday, March 1, 2024 6:00pm to 10:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
7 slots available

A hands-on in-person cooking class. Alongside the baked goods, a light meal of locally baked bread, cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. Class is limited to 12 students. Review our registration and cancellation policies here.


Whether you call it Opera Cake or Gâteau Opéra, this quintessentially French cake is a showstopper. This elegant cake debuted as The Clichy, named after Louis Clichy, at the 1903 Exposition Culinaire in Paris. Years later, in 1955, Patisserie Dalloyau reintroduced and popularized the cake as Gâteau Opéra. Its name originates from its layers resembling the levels of the Paris Opera House. This classic gâteau is composed of exquisitely thin layers of coffee-soaked almond sponge filled with alternating layers of coffee buttercream and chocolate ganache and topped with a thin chocolate glaze. One exquisite cake will teach several key skills for the home baker. At the end of the night, we’ll taste a small slice of our creations. Students will go home with the remaining cake.



Gâteau Opéra components:

Almond Joconde Sponge - very thin sponge cake, cut into four pieces, and used to layer the cake

Coffee Soaking Syrup - strong coffee-flavored syrup for soaking the almond sponge cake 

Coffee French Buttercream - made from whole eggs and flavored with coffee extract.

Chocolate Ganache - luscious chocolate filling made from cream and bittersweet chocolate

Chocolate Glaze - thin chocolate icing for finishing the cake


This menu contains the following common allergens: Wheat, Egg, Soy, Tree Nuts, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 



Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.