It’s back!

This is the perfect course for someone looking for an introduction to the world of desserts and breads. The skills taught over these 8-days will be an invaluable jumping off point for the complete pastry newbie or the enthusiastic home baker. We will use tried and true recipes to introduce techniques…techniques that will provide the building blocks for years to come.

In this course we will cover:

  • Breads and Quickbreads
  • Pies, Tarts, and Ice Cream
  • Cream Puffs and Doughnuts
  • Alternative Baking

Rather than do it one night a week for 8 weeks, we’ve decided to do it on two consecutive nights over 4 weeks. Why? Well, so much of what we are doing can’t be done once a week. There are starters that need to be prepared for the following night’s breads. Doughs often need to rest overnight. And things like ice cream bases and ganache are much better if they’ve been allowed a day to have their flavours mature.

What you need to bring:

  • Japanese petty knife
  • Metal pastry scraper
  • Plastic pastry scraper
  • Pizza cutter
  • Fine microplane
  • 4″ offset spatula
  • Tea towel
  • Apron
  • Container to take goodies home (mmmmm….goodies)

Or you can purchase the above as a package from us for $180 (tax included)

The dates for the course are the following:
March 12th to April 3rd, 2018 (Monday and Tuesday nights)

The price is the same as our Culinary Basics courses ($891.45 including tax).

Bring a +1 and you each receive 10% off. If you have taken a previous basics course with us receive 10% off. 

To sign up for these courses you can contact Lena at 604-876-7653 or

REFUND POLICY: Courses less than 2 weeks must be paid in full upon registration. Refund policy for all amateur courses: 90% refund up to 30 days prior to class starting, 50% refund with less than 30 days and more than 15 days and no refund within 14 days of class starting.