Sourdough Breads
In this hands-on Sourdough Bootcamp, you’ll build a strong foundation in cultivating your own starter and understanding the principles of fermentation.
Chocolates
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.
Viennoiserie
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.
Restaurant Desserts
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.
Special Macarons
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.
Pizzas and Flatbreads
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.
Pâte à Choux
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.
Entremets, Cakes, and Tarts
In this hands-on bootcamp, you’ll build a strong foundation in constructing entremets, cakes, and tarts using components such as sponges, mousses, creams, and glazes. Learn how to balance textures and achieve clean, polished finishes.
Tea Time Pastries
In this hands-on bootcamp, you’ll build a strong foundation in preparing scones, tarts, petits fours, and cakes. Learn how to work with different doughs, batters, and fillings while refining presentation and portioning.
