Baking Boot Camp (4 Week Series) with Baker Bettie

Winter 2025 Session Dates:
Wednesdays | February 5, February 12, February 19, & February 26 | 6:00-9:00PM

Each week, participants will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations.

Topics and recipes covered in this baking boot camp include:

Week 1: Quick Breads
-Mise en place
-Importance of ingredient and baking temperatures
-Quick bread mixing methods
-Bakery style muffins
-Flaky buttermilk biscuits
-How to brown butter

Week 2: Cookies, Bars, & Cakes
-Function of sugar in baking
-Creaming method for cookies
-Drop cookie base recipe
-Ultra fudgy brownies
-Function of eggs in baking
-Creaming method for cakes
-Sponge method for cakes
-Chiffon cake
-Buttercream frosting
-Basic cake icing & piping

Week 3: Pies & Pastries
-Function of fat in baking
-How steam works as leavening
-Perfect pie crust
-Rough puff pastry
-Fruit Pies
-Cream cheese danish

Week 4: Yeast Breads
-What yeast is and how it functions
-Lean dough master recipe
-Enriched dough master recipe
-Function of gluten in baking
-How to knead dough by hand
-Rustic artisan boule
-Dinner rolls
-Chocolate babka

Students will take home the baked goods they make in class.

• 3 hours every Wednesday for 4 weeks, beginning 2/5/2025

• This boot camp is for ages 16+.
• All tickets are priced per person as we keep our classes small.
• All tickets are final sale and non-refundable or transferable to another date. If you are unable to attend after purchase, you may gift your ticket to a friend.
• Allergens & dietary restrictions: This class includes wheat, dairy, and eggs. Please note that our kitchen regularly uses most major allergens.

Host or Publisher Baker Bettie