The
Baker Street
Society
Where bakers like you learn how baking works so you can be the authority in the kitchen.
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Tarts 101: Learn The Art of Crust
- June 13th at 10 AM (MDT)
- Learn how to make traditional tart crusts & patisserie-style crusts with classic French techniques
- How to troubleshoot common crust problems (shrinking, airpockets, crust not coming out of pan, etc)
- How to Roll Tart Dough
- Best techniques for mixing and shaping dough
- Methods for Baking Crusts
Tarts 102: Classic Fruit Tarts
- June 22nd at 6 PM (MDT)
- Learn how to blind bake
- Make classic pastry cream (Creme Patissiere)
- Plus variations and flavors for pastry cream
- Learn professional techniques for showstopping tarts
- Design beautiful fruit arrangments
- Plus helpful knife skills for cutting fruit
Tarts 103: Triple Chocolate Mousse Tart
- July 5th at 6 PM (MDT)
- How to bake a chocolate crust
- Mousse 101: Learn to make chocolate mousse (without eggs)
- Plus white chocolate mousse (tips and tricks for getting it to set up)
- Learn how to create a beautiful mousse border
- Plus other designs to make it your own
Tarts 104: Savory Breakfast Tart
- July 18th at 10 AM (MDT)
- Learn how to make a savory tart crust
- We'll learn a classic French filling with a twist
- Understand the importance of par-baking
- Tips for creating different types of savory tarts
- How to use various vegetables and how to prepare them for a savory tart
Tarts 105: Patisserie-Style Lemon Meringue Tarts
- August 1st at 10 AM (MDT)
- Take on the art of the lemon tart in this fun class!
- Learn the ins and outs of curd (plus how to troubleshoot issues like runny curd)
- Bake beautiful patisserie style tart shells
- Make meringue in class along with me and learn how to create beautiful designs
Tarts 106: French Tarte Tatin
- August 17th at 6 PM (MDT)
- With autumn just around the corner, this tart is last in the course!
- Learn how to caramelize apples and properly prepare them for this classic tart
- Create this delicious apple tart with a simple and delicate crust (and an alternative crust idea)
- Plus how to make a beautiful apple design
- And how to use other fruits for a tarte tatin (such as peaches)
Join today, risk-free!
Stay and grow as a baker for as many months or years as you'd like! There's no specific time commitment when you join The Society. Cancel anytime, no questions asked (not that you'll want to cancel once you join, but at least you know the option is there 🙃). It's simple and easy!
Enrollment Currently Closed