Better than bakery breads, made at home!
All these classes include easy-to-follow recipes, approachable techniques, step-by-step video tutorials and bakery quality results!
I’m teaching you the keys to achieving bakery quality success in the kitchen! Did you know that Baking Academy members have access to ALL of the classes in my library!! ALL of them!! See if the Academy is for you.
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These Raspberry Lemon Sweet Rolls are insanely delicious! But, they aren’t just any ordinary sweet rolls. We are using the Tangzhong method to make them extra fluffy, soft and moist! The raspberry lemon combo is so good, but you’ll love using this sweet roll recipe with other fillings as well!
My Garlic Knot Rolls are one-of-a-kind with their beautifully intricate garlic buttery layers! They look like they took a professional pastry chef hours and hours of carefully planned out techniques to create, but in reality, they can easily be made from start to finish in just one afternoon!
You will LOVE FOCACCIA because it’s so beautiful, simple, fluffy and delicious! I also love it for its versatility! You can create endless variations of flavors by how you top it!
Ciabatta is an Italian, rustic loaf – it’s got a crispy out crust and soft interior crumb that’s full of glorious holes! These air pockets are what makes Ciabatta a favorite for people to drizzle on olive oil or top with endless toppings to make the perfect toast creation!
Pain de Mie is a French bread, known for it’s SUPER SOFT crumb and very thin, buttery crust. In translation, it basically means, “the soft part of the bread” – does that give you an insight into this bread?!
No more failed pie crusts! In this class, you’ll develop the skills you need to make a beautiful and delicious pie!
My PRE-RECORDED class focuses mostly on the process of making a successful pie crust – because, let’s face it, the pie crust is the FOUNDATION of every good pie! With so many different varieties of pies to enjoy, mastering the pie crust will help you be successful at just about any type of pie you make!
Just like any good pastry, they’re crispy and flaky on the outside while buttery and tender on the inside! In a word – heavenly! Kouign-Amann is an experience everyone should have! And with my very approachable techniques taught in this class, you’ll feel like a culinary master when your kouign-amann comes out of the oven, golden, flaky and beautiful! …AND did I mention how much I love the caramelized outer crust?!?
Soft pretzels can be such a fun recipe to make with your kids or grandkids. It’s a great introduction into baking with yeast! While the recipe may be simple, the reward is magnificent! Homemade soft pretzels are even better than store bought! You get to enjoy them warm out of the oven while they’re buttery, soft and fluffy!
What’s better on top of a slice of homemade bread than homemade jam?! Making it homemade creates the most flavorful, delicious jam! AND you get to control what goes into it (unlike store bought jam).
In my jam class, I’ll teach you TWO different methods of making jam – water bath and freezer. Each has its pros and cons. You get to choose which method works best for you!
Kolaches are a Czech pastry, made with a soft and slightly sweet dough that is topped or filled with either sweet or savory fillings. Since the late 1800’s this delicious pastry made its way to the U.S. and many more yummy variations have evolved! Kolaches are a super satisfying treat, you’ll love to make AND eat! They’re the perfect breakfast or brunch item everyone will love!
Chocolate Babka is one of the most ultimate breads you’ll ever eat! Rich, buttery bread wrapped around a dark fudge filling and topped with chocolate streusel crumbs – you’ll absolutely love this bread!
This is a classic bread every baker should have in their repertoire, and it’s perfect for beginners! It’s hearty, healthy and so delicious! Made with a 10-grain mix of super grains, it’s so filling and satisfying!