Mastering Skills Series: Pastry Basics

Baking has always been one of my favorite things to teach, and after years of working on the pastry side of the kitchen, I’ve learned which foundational techniques truly make a difference. In this hands-on session from the Mastering Skills Series, I’m bringing together the essential methods every baker should know to feel confident and capable in the kitchen.

Over the course of two hours, I’ll demo four core techniques—and you’ll roll up your sleeves and practice them right alongside me:

• The Creaming Method — how to properly aerate butter and sugar for tender cakes and cookies
• Classic Pâte Brisée — the fundamentals of flaky pie dough
• Pastry Cream (Crème Pâtissière) — the backbone of so many pastries
• The Stages of Meringue — understanding soft, medium, and stiff peaks and how to use them

You’ll not only see how to execute each technique, but gain a clear understanding of the why behind them—temperature, texture, structure, and the science that transforms simple ingredients into beautiful pastry.

This session is designed for both beginners looking to build solid skills and experienced bakers ready to refine their craft.