Pastry Bootcamp Series

In this hands-on Sourdough Bootcamp, you’ll build a strong foundation in cultivating your own starter and understanding the principles of fermentation.

In this hands-on Chocolate Techniques Bootcamp, you’ll build a strong foundation in tempering, molding, enrobing, and decorative applications. Learn how chocolate behaves under different conditions and how to achieve shine, snap, and stability.

In this hands-on Viennoiserie Bootcamp, you’ll build a strong foundation in the techniques behind classics like croissants, pain au chocolat, and more. Learn the precision of dough preparation, butter lamination, fermentation, and shaping—where temperature, timing, and technique are everything.

In this hands-on Restaurant Desserts Bootcamp, you’ll build a strong foundation in dessert composition, working with components such as sauces, mousses, gels, and garnishes. Learn how to balance flavor, texture, and presentation in a professional setting.

In this hands-on Macaron Bootcamp, you’ll build a strong foundation in meringue techniques, macaronage, piping, and baking. Learn how ingredient ratios, mixing, and temperature affect structure and consistency.

In this hands-on bootcamp, you’ll focus on dough preparation, fermentation, shaping, and baking techniques across a range of styles. Learn how to balance structure, toppings, and heat application for optimal results.

In this hands-on bootcamp, you’ll build a strong foundation in preparing, piping, and baking choux pastry for products such as éclairs and cream puffs. Learn how moisture, temperature, and technique influence rise and texture.

Designed as a hands-on pastry workshop, this session introduces participants to the fundamentals of cookie preparation, decorating techniques, icing work, color use, shaping, finishing, and themed presentation.

This hands-on pastry workshop introduces participants to the fundamentals of preparing jams and spreads, including ingredient selection, cooking methods, texture control, flavor balancing, proper storage, and presentation.

This two-day hands-on pastry bootcamp guides participants through the preparation of assorted cookies, biscuits, jams, stollen bread, macarons, and other holiday-inspired treats. The session emphasizes baking techniques, flavor pairing, texture, finishing, storage, packaging, and presentation to help participants assemble a polished and gift-worthy festive hamper.

This hands-on pastry workshop introduces participants to the creative process behind Filipino-inspired croissant variations, drawing from flavors such as ensaymada, puto bumbong, leche flan, sisig, kare- kare, champorado, and dilis. The session highlights laminated dough handling, filling and topping preparation, flavor balance, texture contrast, finishing, and presentation.

This hands-on pastry workshop introduces participants to the essential techniques behind the bûche de Noël, from sponge preparation and filling to rolling, layering, masking, decorating, and final presentation. The session highlights texture, flavor balance, clean assembly, festive design, and the finishing details that make a Christmas log cake both elegant and memorable.