Recreational pastry & baking classes and curriculum development 

I’ve taught 2-, 3- and 4-hour classes spanning a wide variety of topics, both for avid home bakers and for corporate team events. These have occurred in formal cooking schools, office spaces, and people’s homes — baking knows no bounds location-wise!

While I was an instructor at the San Francisco Cooking School, I tripled its recreational pastry class offerings by developing curriculum for and subsequently launching Pastry Fundamentals II and Pastry Fundamentals III to complement the flagship Pastry Fundamentals I course.

I’ve taught the following concepts / topics:

• Cookies

• Confections (marshmallows, fudge, caramels, toffee)

• Donuts & fritters

• Financiers

• Galettes

• Layer cakes & cake decorating

• Macarons

• Madeleines

• Pate a choux (eclairs, cream puffs, profiteroles, gougeres, churros, cruellers)

• Pavlovas

• Pies

• Plating desserts

• Tarts & fillings (ganache, curds, pastry cream)

• Souffles

I’m currently on a hiatus for regularly recurring classes, but stay tuned for changes on that front in the future!