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Baking Bootcamp

Baking nourishes both the body and the soul. Taught by master pastry chefs and bakers, this course provides an in-depth understanding of fundamental baking techniques and recipes. 

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Course Details

Tutorials in this course: 17
Total viewing time:  2 hours and 5 minutes
Total course time (including prep and cooking): 28 hours and 15 minutes


In the words of Julia Child, "a party without cake is just a meeting." For hundreds of years, baking has served as one of the most beloved kitchen activities. Through baking, we are able to create memories, foster relationships, and prepare delicious desserts and meals. 

In this course, you'll learn everything from how to use a rolling pin to preparing your own chocolate ganache cake. These fundamental techniques and recipes are explained in step-by-step tutorials led by master chefs, leaving you feeling inspired and confident when it comes to your baking capabilities. 

Chef Instructors

Chef Richard Capizzi

Chef Roberto Capizzi is the pastry chef of Lincoln Ristorante in New York City. Chef Richard is an expert in everything sweet, constantly creating elaborate recipes for chocolates, candies, cakes, and many other delicious desserts. Chef Richard’s talents were recognized in 2003 when he took home the title for Pastry Chef of the Year at the 14th Annual U.S. Pastry Competition in New York City.

Chef Rose Lawrence

Chef Rose Lawrence is the owner and executive chef of Red Bread in Los Angeles. A master of everything artisanal, Chef Rose has gained esteem from serving delicious and sustainable produced pies, breads, and pastries throughout California.

Chef Zoe Nathan

Chef Zoe Nathan is a founder and co-owner of the famous Huckleberry Bakery in Santa Monica, California. Chef Zoe first began professionally baking at the Tartine Bakery in San Francisco, and now strives to make residents of Los Angeles feel welcomed and nourished with her widely acclaimed sweet treats and baked goods.

Chef Miro Uskokovic

Chef Miro (short for Miroslav) Uskokovic is the Pastry Chef of the world-renowned Gramercy Tavern in New York City. His culinary philosophy is built upon celebrating seasonal, local ingredients.

What You Need

Equipment

- Large mixing bowls
- Medium mixing bowls

- Small mixing bowls
- Glass or ceramic mixing bowl
- Stand mixer
- Large bowl for stand mixer
- Whisk attachment
- Paddle attachment
- Hook attachment

- Sausage making attachment
- Large springform pan
- Pie tin
- Cake stand
- Saucepan
- Balloon whisk
- Spatula
- Large offset spatula

- Small offset spatula
- Knife or scissors
- Sifter 
- Bench scraper 
- Knife 
- Pastry brush 
- Biscuit cutter
- Sheet pan 
- Chef’s knife
- Serrated knife
- Rubber spatula 
- Large spoon

- Measuring cups
- Measuring spoons
- Pastry bicycle or ruler
- Italian rolling pin
- French rolling pin
- Plastic wrap
- Parchment paper 
- Flat work surface or cutting board 

Ingredients

- Ingredients are listed within each respective tutorial 



Tutorials

An Overview of Baking Tools and Science

Rose Lawrence
Easy

“Baking is deeply ingrained in our culture. In the end, it can be the quickest connection between one person and another.”

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How to Make the Perfect Pastry Pie Dough

Rose Lawrence
Easy

This is a simple, all-purpose recipe that can be used to make sweet pies, savory pies, turnovers, and tarts.

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An Introduction to Fats

Rose Lawrence
Easy

Fats come in a wide variety of flavors and consistencies, and play a crucial role in the baking process.

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How to Use a Rolling Pin

Rose Lawrence
Easy

This fundamental technique allows you to create perfectly shaped pastry dough.

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How to Use a Stand Mixer

Rose Lawrence
Easy

Using one of these at home is like having a personal sous chef in your kitchen.

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An Introduction to Flour

Rose Lawrence
Easy

"Flour is one of the main ingredients in baking, so it is really important to understand what it means."

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How to Whisk

Rose Lawrence
Easy

Whisking is an essential skill for both cooking and baking.

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An Introduction to Leaveners

Rose Lawrence
Easy

Chemical leaveners are greatly responsible for providing baked goods with just the right texture and flavor.

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Everything You Need to Know About Sweeteners

Rose Lawrence
Easy

Understanding the basics of sweeteners will allow you to mix and match your favorites in order to achieve new flavors and textures.

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Everything You Need to Know About Yeasts

Rose Lawrence
Intermediate

Understanding yeast will help you bake the perfect loaf of bread.

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How to Break and Separate Eggs

Rose Lawrence
Easy

This important technique allows you to separate yolks from whites for recipes that treat them differently.

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How to Prepare a Pan for Baking

Rose Lawrence
Easy

A well-prepared pan helps create beautifully shaped breads and cakes.

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How to Make Cream Dough Pastries

Miro Uskokovic
Intermediate

"You can make this dough and just use it in different preparations."

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Classic Cinnamon Rolls

Zoe Nathan
Intermediate

These cinnamon rolls are made with croissant dough so they are flaky, chewy and irresistible.

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Almond Biscotti with Orange Zest

Richard Capizzi
Intermediate

This flavorful twice-baked cookie pairs perfectly with a hot cup of coffee, but tastes equally delicious on its own.

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