Intermediate PastryIntermediate PastryIntermediate Pastry
Intermediate Pastry
Intermediate Pastry
Intermediate Pastry
Intermediate Pastry

Intermediate Pastry Series




This 6-week program is like pastry school for the home cook, covering some of the more intermediate pastry and baking techniques. The “Pastry Series for the Home Cook – Beginner” program is not a prerequisite, but suggested. Students will work hands-on with a partner, building their skills, and adding to their competencies week by week. Students meet every Sat. & Sun. for 6 weeks, from 9 am – 1 pm.

Chef Colleen Johnson


Week 1 | Straight Method Breads

Week 2 | Enriched Doughs, Brioche, Challa, Pain Au Lait, Tropezienne

Week 3 | Laminated, Puff Dough, Danish Dough

Week 4 | Viennoiseries, Beignet, Chouquette, Jalousie

Week 5 | Ice Cream, Sorbet

Week 6 | Petit Fours, Macarons, Canales, Pate A Choux Petits

Refund Policy

Refund Policy

We understand that “life happens”, and that you may not be able to make it to class. Because we purchase food, schedule staff, and fill spaces for our classes in advance, it’s important that you let us know ASAP if you won’t be able to make it. Below is our refund policy.

Cancellations 10 or more days in advance of the first class: Full refund
Cancellations 3 to 9 days in advance of the first class: Class credit
Cancellations 2 days, the day before, or the day of the first class: No refund or credit available, but you can send a friend in your place

Make-up Classes for Series:
Once the first day of class begins, make-up classes may be available for students who miss a day provided that they inform the Student Relations Manager at least seven days prior to the absence. In order to help our students make-up exactly what they missed in their series, students can sign up to take the topic they missed during another scheduled series. To keep class sizes small we limit the total student count to be 14 per class. There are no make-up classes offered for boot camps.

What to wear & bring

What to Wear
For safety reasons, please wear pants, close-toed shoes with rubber soles, no long dangling jewelry, and have long hair either tied back or covered.

What to Bring
We’ve got you covered! You just bring you, and we’ll handle aprons, towels, tools, recipes, pens, and the rest.