Program Preview
Training Lab
See how our bakery sessions run — real equipment, guided practice, and the pace you can expect in class.
- Hands-on demonstrations from working professionals
- Small cohorts with direct instructor feedback
- Industry-standard tools and workflows
Bakery · 4 Weeks
About This Program
Learn & Become
Great baking is equal parts science and artistry. This program teaches you to understand why a dough behaves the way it does — gluten development, fermentation chemistry, fat ratios — so you can troubleshoot intuitively rather than just follow recipes. You will work through classical French viennoiserie, sourdough fermentation, laminated doughs, choux, and advanced cake decoration. Every session ends with tasting and critique, building your palate alongside your technique. Graduates leave with a portfolio of showpiece creations and the production knowledge to work in a professional kitchen or launch a home-bakery brand.
Learning Outcomes
- Bake consistent artisan breads and sourdough
- Produce French viennoiserie: croissants, pain au chocolat
Week by Week
Full Curriculum
- Flour types, hydration, and gluten development
- Yeast vs. sourdough fermentation science
- Shaping: baguette, boule, batard
- Scoring and oven spring principles
- Maintaining and feeding a starter
- Bulk fermentation and fold techniques
- Brioche, milk bread, and enriched doughs
- Retarding and scheduling production
- Butter block preparation and lamination
- Croissant shaping, proofing, and glazing
- Pain au chocolat and kouign-amann
- Troubleshooting layers and shrinkage
- Choux pastry: éclairs, profiteroles, Paris-Brest
- Tart shells: pâte sucrée and pâte sablée
- Crème pâtissière, mousseline, and diplomat
- French fruit tarts and seasonal fillings
- Buttercream: Swiss meringue, Italian meringue
- Fondant covering and modelling
- Isomalt showpieces and sugar work
- Pricing, branding, and home-bakery setup
Your Instructor
Meet Your Mentor
Priya Tamang
Pastry Chef · Le Cordon Bleu Alumna
Priya trained at Le Cordon Bleu London before working in patisseries in Paris and Melbourne. She returned to Nepal to champion local grain varieties and now integrates heritage flours into classical European techniques.
Common Questions
FAQ
Ready to begin your Bakery journey?
Next cohort starts March 3, 2025 · Only 14 seats per intake.