Teen Baking Academy
Wednesday, September 23, 2026 | 5:00PM - 7:30PM (Each Monday for Six Weeks - 5:00PM - 7:30PM)
$899.00 per station - Suitable for Dynamic Duos for Students from the Same Home
A Six-Week Hands-On Baking Course
Whether your teenager dreams of becoming a baker or simply wants the confidence to create delicious homemade treats, this six-week hands-on baking course is the perfect place to start. Designed for enthusiastic students, this Wednesday evening series teaches the fundamentals and science of baking while building practical skills that will last a lifetime.
Each week, students will explore a different area of baking, learning not only how to make each recipe, but why each technique works. From understanding the role of ingredients and mixing methods to working with yeast, pastry, and fillings, every class builds on the skills learned the week before. By the end of the course, students will have the confidence to bake independently at home and tackle a wide variety of recipes.
The course begins with Quick Home Bakes, showing students that homemade baking doesn't have to take hours of planning. They'll make rich brownies, tender scones, and fluffy muffins while learning the basics of measuring ingredients, mixing batters, and understanding the science behind quick breads.
In Week Two, students discover the art of bread making. They'll prepare a traditional yeast loaf, soft dinner rolls, and a flavorful quick bread while learning how yeast works, the importance of kneading and proofing, and how to recognize properly developed dough. Each student will also take home bread dough to bake fresh in their own kitchen.
Week Three introduces pastry and pie making. Students will create a hearty Chicken Pot Pie topped with flaky, golden pastry before switching gears to make a silky Chocolate Cream Pie for dessert. Along the way they'll learn pastry techniques, blind baking, thickening fillings, and achieving crisp, tender crusts.
During Week Four, students explore two very different styles of cheesecake by making both a classic baked cheesecake and a creamy no-bake cheesecake. Comparing the two methods helps students understand how different ingredients and techniques affect texture, flavor, and structure.
Week Five is all about mastering Choux Pastry, one of the most versatile doughs in baking. Students will prepare savory Gougères filled with cheese and create elegant Profiteroles with sweet fillings while learning the science behind steam-leavened pastry and how hollow pastry shells are formed.
The course concludes with a creative Halloween Baking Challenge. Students will design and decorate their own Halloween Tray Cake, selecting their favorite cake flavors, fillings, and decorations while putting everything they've learned throughout the course into practice. This final class encourages creativity, planning, and independent decision-making as students create a cake that's uniquely their own.
Throughout the six weeks, students will learn essential baking skills including accurate measuring and weighing, ingredient functions, mixing methods, baking science, pastry techniques, yeast fermentation, food safety, kitchen organization, and decorating basics. More importantly, they'll develop confidence, independence, and problem-solving skills that extend far beyond the kitchen.
By the end of the course, each student will have a collection of recipes they can recreate at home, a solid understanding of fundamental baking techniques, and the confidence to continue exploring the world of baking for years to come. Whether they're baking for family, friends, or simply for the joy of creating something from scratch, they'll leave with skills they'll use for a lifetime.
We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!
Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.