For the home baker who’s done guessing.
Professional pastry training, on your own schedule.
Thirteen months of baking, in order, with two pastry chefs you can actually ask. Every class is filmed start to finish in one continuous take and sits in your library, so you bake when your kitchen is free instead of when a calendar says to.
Season 1 started in June, so nine classes are already recorded and waiting. Cookies, Tarts and Pies, and Cakes are yours the day you join. Nothing is live, so nothing is missed.
Not ready for thirteen months?
In December I am teaching one live cookie workshop for $15. We bake together, you ask questions in real time, and you keep the replay. One night, no commitment. Put your name down and I will send you the date before it goes public.
No spam. Just the workshop, and the occasional note about what is coming up in The Kitchen.
The recipe was never the hard part
Most of these recipes are already on my blogs, free, where anyone can take them. I am not going to pretend otherwise.
What is not on the blog is the order to learn them in, the reason each one works, the reason yours came out different from mine, and two working pastry chefs who answer when you ask. For thirteen years I have been giving that last part away in comment threads where almost nobody will ever find it. This is that part, built properly.
What you get
- Everything We Bake, In Order. Thirteen months of classes built so each one sets up the next. Cookies before tarts, tarts before cakes, and nothing thrown at you before you are ready for it. Three sections are already loaded: Cookies, Tarts and Pies, and Cakes, with forty-one recipes and a printable card for every one.
- Watch It When Your Kitchen Is Free. Every class is a full-length video, filmed in one continuous take and posted to your library. Nothing is staged and nothing is cut, so when something goes wrong on camera you watch me fix it and you hear why. Start it at six on a Saturday, pause it while the butter comes to temperature, and run the hard part back three times if that is what it takes.
- A Direct Line to Two Pastry Chefs. Ask in The Mixing Bowl or message us in the app. Chef Mara and I answer personally, with the reason attached, not just the fix. This is the part you cannot get from a free recipe, and it is why the membership exists.
- The Live Kitchen, Twice a Month. Open Kitchen with me and Recipe Rescue with Chef Mara, alternating, 10:00 AM ET. Drop in with whatever broke this week, or with nothing at all. No agenda, no slides, nothing required.
- The Baker’s Toolkit. Printable recipe cards, prep lists, troubleshooting guides, tool lists and substitution charts. The cheat sheets you actually reach for at six in the morning. Three full sections’ worth are already in there.
- The Kitchen. Bakers who care about this as much as you do, in the app, where you post the photo of the cracked cheesecake at nine at night and get an answer from a chef rather than a stranger.
Who teaches it
I hold Grand Diplomas from the International Culinary Center in Professional Pastry Arts and Professional Bread Baking. I spent a decade in New York restaurant kitchens, most recently as Executive Pastry Chef for Marc Forgione’s restaurants. I have been featured in Plate Magazine, nominated for StarChefs Rising Star Chef, and I won my episode of Beat Bobby Flay.
I teach alongside Chef Mara, my kitchen partner of a decade and my co-founder at Pastry Creations in Manhattan. She holds a Grand Diploma in Professional Pastry Arts from the International Culinary Center. Every month she runs Recipe Rescue, the drop-in hour where members bring in whatever went sideways and leave knowing why.
Come bake
Most people who bake well enough to be frustrated are one explanation away from baking very well. That explanation is hard to get from a recipe and easy to get from a chef who will tell you why.
Nine classes are already waiting.
Not ready? Get the December cookie workshop instead.
