Master Pastry 2-Day Intensive - Croissants, Éclairs & More for Home Bakers

Please Note: Each student must be registered separately using a separate account and transaction. Multiple seats for the same class cannot be purchased in a single transaction. If you are registering more than one student, please complete a separate registration for each student using a unique username. However, the same personal information and email address can be used on multiple accounts, if you prefer. We apologize for any inconvenience this may cause.

This hands-on, two-day class is designed for students with a foundational knowledge of baking who are ready to refine and expand their skills. The workshop focuses on essential techniques used in professional kitchens, including yeast fermentation, laminated doughs, and finishing methods like glazing and garnishing.  

You’ll gain a deeper understanding of how gluten develops and how fats influence dough texture—key concepts for mastering consistently great results. Each day will involve making pastries from scratch, using step-by-step methods that build confidence and precision. 

By the end of each session, you’ll take home a box of fresh, bakery-quality pastries such as éclairs, cream puffs, cinnamon rolls, Danish, croissants, and tarts—each with a variety of flaky, tender, and crisp textures. Students will also receive a Master Pastry completion certificate. 

Please Note: Each student must be registered separately using a separate account and transaction. Multiple seats for the same class cannot be purchased in a single transaction. If you are registering more than one student, please complete a separate registration for each student using a unique username. However, the same personal information and email address can be used on multiple accounts, if you prefer. We apologize for any inconvenience this may cause.

This hands-on, two-day class is designed for students with a foundational knowledge of baking who are ready to refine and expand their skills. The workshop focuses on essential techniques used in professional kitchens, including yeast fermentation, laminated doughs, and finishing methods like glazing and garnishing.  

You’ll gain a deeper understanding of how gluten develops and how fats influence dough texture—key concepts for mastering consistently great results. Each day will involve making pastries from scratch, using step-by-step methods that build confidence and precision. 

By the end of each session, you’ll take home a box of fresh, bakery-quality pastries such as éclairs, cream puffs, cinnamon rolls, Danish, croissants, and tarts—each with a variety of flaky, tender, and crisp textures. Students will also receive a Master Pastry completion certificate.