For Bakers Who Are Tired of Guessing

Maybe you’ve followed every step in a recipe and your tart shell still shrinks, your meringue weeps, or your cake is dry. You watch videos, collect books, and scroll through reels, but no one really explains why things work — so every bake still feels like a gamble.

This course is designed for that moment.

Over 8 structured lessons, we slow everything down and teach you not just how, but why:

Why creams, custards, and meringues split — and how to bring them back

Why some cakes stay tender and tall while others collapse

…

Instead of memorizing one “perfect” recipe, you’ll build a foundation that lets you understand and fix what’s happening in your , tart shells, cakes, creams, and mousses. With small-group, hands-on practice, you work on your own set of materials, using the same quality ingredients and tools professionals rely on — with a chef beside you to troubleshoot in real time.

$859 or 31 prepaid points /person
All materials included

Duration: 3 - 4 hours each lesson

Class Capacity: 6 students minimum; 12 students maximum

Instructor: Chef Baron Hau

2026 New Year Schedule:
February 6, 2026 (Friday)
February 7, 2026 (Saturday)
February 20, 2026 (Friday)
February 21, 2026 (Saturday)
February 27, 2026 (Friday)
February 28, 2026 (Saturday)
March 6, 2026 (Friday)
March 7, 2026 (Saturday)

Class time: 6:30PM - 9:30PM

Register for this session

What you will learn in each topic:

Biscotti

The course begins with the simple Italian biscotti, a cookie known for its long shelf life, to demonstrate various ways to bake. Learn the reasons in pastry and proper tool handling, as well as roles of ingredients.

Shortbread & Pâte Sablée

Understand the importance of fat-to-flour ratios and the techniques to achieve shortbread's classic crumbly texture. Explore the sablee method that is crucial for creating a stable, tender base for tarts and cookies.

Pastry Cream & Tart

Understand the principles of pastry cream to achieve the desired thickness and flavour. Learn about the construction of tart shells from dough techniques to blind baking, ensuring a flaky texture base for various fillings.

Meringues & Crème Anglaise

Learn about the roles of sugar and other factors in stabilizing egg whites to achieve maximum aeration. Study the cooking of eggs and the precise heat control needed to produce a smooth, not curdled, custard.

Panna Cotta, Agar Jelly, Granita

Understand how different gelling agents like gelatin and agar-agar work and ways to utilize them alongside freezability and temperature to create cold desserts.

Chiffon Cake & Chantilly Cream

Learn the roles of various ingredients and practice folding and baking techniques in making chiffon cakes of light, spongy texture; whip cream of varied flavours correctly so it can be used to ice and decorate.

Dacquoise & Buttercream

Practice whipping of egg whites and folding techniques to make dacquoise. Learn different types of buttercream and their specific preparation methods, focusing on temperature and consistency for perfect piping.

Bavarian Mousse Cake

Understand the key points in making a bavarian mousse and how to enhance it with real fruit flavours. Learn layering techniques that combine handmade ladyfinger sponge with mousse to create a sharable dessert.

Certification of Completion will be provided upon completion of the course.