Lately, I’ve been chasing that sweet spot between fun and flour-covered. My latest adventure includes two baking classes that taught me how to make beignets and donuts from scratch. I took a class for both. Same city, similar ingredients—but surprisingly different experiences. Here's what I learned, what I loved, and which one I’d recommend for you depending on your appetite (among other things).
Beignet Vs. Donut: What Are They?
Beignets and donuts might seem the same in that both are fried dough treats dusted with sugar and served warm, but there are vital differences in flavor, texture, and tradition.
Beignets, which have their roots in French and Creole cuisine, are usually square or rectangular, and made from a yeast-leavened dough that comes out lighter and more delicate. Beignets puff up during frying, which creates a soft, pillowy interior, and a crispy exterior (at least until they cool and are packed away). They’re traditionally served dusted with powdered sugar, which melts into the dough while they are still warm. Beignets tend to be less sweet on their own, so you can do other sugar toppings for flavor, or you can fill them with jam.
Donuts, on the other hand, come in a wider variety of shapes, sizes, and styles. The classic ring-shaped yeast donut is the most iconic, and the one that people are most likely to be thinking about when you say the word. Donut dough is denser and richer, which makes for a chewier and more bready texture. Unlike beignets, it’s common for donuts to come glazed, frosted, or filled, with toppings ranging from simple sugar to elaborate icings, sprinkles, or jams. This means that donuts can often hit a wider range of taste preferences. That can be simple and sweet, or extra indulgent.
What you end up with is a similar concept, but a distinct taste and cooking process. Taking a dedicated class for either is useful.
Beignet Making with Atelier Sucre
This was my first class with Atelier sucre, and it was an absolute winner. The studio is a super charming space that perfectly captures the quaint elegance of French cuisine. The studio is small but it’s inviting, and can comfortably accommodate 20-30 people. There is a coffee station (though I had to ask for milk—good thing we were in a baker’s kitchen), and when my friend and I arrived, it was easy to get settled in. Each group was seated at its own table for four, fully stocked with all the tools needed to get started, including fully measured raw ingredients that were in their own little cups and bowls. As a beginner baker, having everything set up and ready to go when I walked in was appreciated, because it reduced the chances for error, and allowed me to focus on enjoying myself and spending time with my friend.
The instruction was expertly handled. It was clear, the teacher was approachable, and everything was well-paced. When the class actually began, the instructor started with a demonstration of how to use the raw materials—which order to add them in, and the settings to use on the KitchenAid. This seems like it would be a simple step, but when you’ve never baked before, even something as small as adding ingredients in the right order to the mixer can feel overwhelming. Fortunately, even after she’d finished her demonstration, the instructor walked around the room to answer any questions, and to offer personalized support. The itinerary was well-practiced and clear: first, watch the example, then take the reins and try it yourself.
One unique aspect of this class was learning to make beignets two ways. We did both fried and baked treats. While traditionally fried, having the option to bake was a nice touch. Both doughs required some resting time, which gave us a chance to relax and chat with others (which is how I met the girls at the neighboring table who hadn’t seen each other since high school, and now were graduating lawyers and business managers). My friend sipped his coffee while we caught up, and before we knew it, we were back in the kitchen, finishing our beignets. By the end of the 2 hours and 30 minutes, we packed up a full box of treats to take back to our hotel, and they were the perfect snack for the rest of the trip.
For $99/person, this is a massive value, and a perfect date idea. I’d highly recommend this class for smaller groups seeking an intimate experience or simply looking to spend quality time with friends. The studio was cozy, the street view was great, and it felt like an authentic and legitimate look at cooking New York City. For me, the atmosphere of the space was a big, big win. Another distinguishing factor is the class’s structure: it encourages you to take ownership of the baking process. While the instructors are always nearby, the emphasis is on hands-on learning rather than continuous front-of-the-room demonstrations.
Overall, Atelier Sucre’s beignet class is ideal for those who want to learn a traditional recipe steeped in culture and history. The approach is simple and straightforward, and this minimalist style is a strength, allowing participants a fulfilling, skill-building New York City experience.
Donut Making with Bite Unite
I loved visiting BiteUnite for their Donut Making class! It felt very NYC to me. The studio is similarly small and inviting, but with a notable difference in layout. Rather than individual workstations, participants gather around a single, central table, creating a more communal, open-concept experience. Located on an upper floor in the heart of New York City, the space is bright and modern, and has plenty of natural light and seating so that students can relax before, during, or after the class. Unexpected as it was, there was even a bar on site (though it wasn’t open for this particular session), which made it feel pretty upscale!Â
When the class began, the dough had already been prepped for us. While we didn’t get to make the dough from scratch due to resting time limitations, the instructor took the time to explain the process in detail and show us at a central KitchenAid, which was appreciated. We learned how long to rest the dough, what makes donut dough different, and a few fun facts to keep us engaged. Each participant received a block of dough to work with, and we were shown how to roll it out and shape it. This part of the class was especially fun because we were encouraged to get creative with our designs, and I ended up making rings, hearts, and classic donut holes.
After shaping, we moved to the kitchen area to begin the glazing process. This was where the class really stood out to me because the frosting and flavoring options were customizable. Each group gets to make two glazes, and we were allowed to choose our base chocolate and flavorings, which made the experience feel even more personal. My friend and I went with a classic chocolate and then a passionfruit glaze.
The second half of the class was all about frying and decorating. The instructor helped us safely operate a commercial-grade deep fryer (which is equipment that can be very dangerous if not used correctly—and it explains the waiver you sign before you attend), and the class worked in small groups to fry a dozen or so donuts each. The instructor and her assistant were really good at managing the space and guiding us as we fried, while also offering decorating tips and helping others add finishing touches with sprinkles, toppings, and other edible items.
At $118 per person, it’s a bit pricier than the other class, but the added customization and hands-on instruction makes that difference negligible, especially for larger groups that want an engaging and collaborative activity. This would be a great option for social outings, or even first dates where a more talkative and livelier group makes it easier to strike up conversation with others. It’s less private, but that’s part of the charm if you're looking for something fun and energetic.
Overall, BiteUnite’s donut class delivers an experience that’s equal parts informative and yummy. The combination of structure, customization, and atmosphere creates a high-quality, interactive class ideal for those who enjoy step-by-step learning and working with others.
Comparing Both Classes
The first thing I noticed was that the donut class was a bit more step-by-step than the beignet class: the teacher was present and center for every stage, and the instructor was actively involved until the final decoration phase. The shared table layout allowed her to address the whole group easily, which likely lent itself to her being more present. I really appreciated the extra attention to safety and the teamwork vibe created by the format. With the beignet class, I liked that the instructor trusted us enough to set us free once they’d given their short demonstration.
Second was the actual technique and the things you learned. In the beignet class, you’re learning to make the dough entirely from scratch, but beyond that, there aren’t many additional techniques to cover. There’s no icing involved, and the fillings (like jam or Nutella) are pre-made and pre-bagged for you. With the donuts, the class touches on multiple parts of the process, from shaping and frying to glazing and decorating. Because of the broader scope, there’s not enough time to do everything from start to finish.Â
In terms of setup, the beignet class felt more private, as each group was stationed at their own individual tables. The donut class was a communal table where everyone worked together. Which one is best is fully preference or circumstantial. If you are someone who likes the idea of working closely with other New Yorkers or strangers, then the donut making class has a more approachable setup, whereas if you want the intimacy of much smaller groups and work stations, the beignet class would work better.Â
Final Thoughts
I’ll start by saying this: both classes are absolutely worth the investment. They offer hands-on skills that you can use even outside of the classroom. Learning to bake is the perfect solution for more special, handmade birthdays, weddings, or casual weekend treats. Whether you’re baking for a crowd or just want a solo weekend project, these are practical skills to have.Â
Learning to cook and bake isn’t just fun, there’s a level of empowerment to it. It can save you time, money, and add something meaningful to your everyday routine. No matter which class you choose, you’ll walk away with a solid foundation in baking two tasty super tasty snacks.