Unlock the secrets of professional baking in this comprehensive, three-part Sunday series. Designed for small groups, this course moves beyond simple recipes to focus on the why behind the bake. By the end of the series, you won’t just be following instructions, you’ll be understanding the chemistry of your ingredients.

Series Details

• When: Sundays, June 7, June 14, and June 21, 2026 | 10:30 AM – 1:30 PM
• Setting: Small Group Intensive (Limited Capacity)
• Takeaways: All baked goods, a comprehensive recipe packet, the confidence to bake anything from scratch, and a Mise en Place apron baking kit (apron, spatula, and whisk).

Weekly Class Schedule & Menu

Sunday 1: Flour, Water, & Salt – The Fundamentals

• Date: June 7, 2026
• Description: The journey begins with the building blocks of baking. We’ll dive into the world of yeast and gluten, moving away from “cups” and toward the precision of weight-based measurements.
• Techniques: Yeast activation, gluten development, and the “stretch and fold” method.
• On the Menu: * Classic French Baguettes (mastering steam and crust)
  • Roasted Garlic Focaccia (handling high-hydration dough)
  • Soft Honey Whole Wheat Rolls (understanding enrichment)

Sunday 2: The Cold Fat Method – The Pastry Pillar

• Date: June 14, 2026
• Description: Week two is all about temperature and texture. We explore how fat interacts with flour to create those coveted, shatteringly crisp layers.
• Techniques: The “rubbing-in” method, lamination basics, and the “letter-fold” for height.
• On the Menu: * All-Butter Pie Crust (seasonal fruit galettes)
  • Classic Flaky Biscuits (vertical layering)
  • Savory Sharp Cheddar Scones

Sunday 3: Rise & Shine – The Logic of Leavening

• Date: June 21, 2026
• Description: In our final session, we master the “lift.” From chemical reactions to mechanical aeration, you’ll learn how to create structure and lightness in delicate bakes.
• Techniques: The creaming method, chemical leavening (soda vs. powder), and egg white aeration.
• On the Menu: * Classic Vanilla Bean Sponge
  • Lemon Poppyseed Loaf (acid-base reactions)
  • Dark Chocolate Soufflé (the ultimate test of timing and precision)