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Baking/Pastry Workshops

About the Class

Baking/pastry classes teach basic baking techniques:

  • CREAMING
    Beating butter and sugar until light and fluffy (creates air for cakes/cookies).
  • FOLDING
    Gently combining ingredients without deflating (used for meringues, mousses, sponge cakes).
  • WHISKING/BEATING
    Incorporating air into eggs, cream, or batter.
  • CUTTING IN
    Mixing cold fat into flour until crumbly (for pie crusts, scones, biscuits).
  • KNEADING
    Working dough to develop gluten (for bread).
  • SIFTING
    Aerating flour and evenly distributing dry ingredients.

We also teach how to measure properly and the difference between measuring dry and wet ingredients. We bake everything from scratch and tastings are always included. Each event may vary in price and duration.

Ages can vary depending on the simplicity or complexity of the workshop's menu. Typically, ages are 5 and up but often include 4-year-olds as well.

Pricing

Prices vary

Refund Policy

Please be advised that event fees are non-refundable, and all sales are final. While there are no refunds, a credit may be issued toward a future event if a 48-hour advanced notice is given.

Charter Funds

A purchase order must be approved and sent to Lil’ Chef School before the start of class. There are NO make-up classes or refunds. Thank you for your understanding

  • Class DurationVaries
  • Ages5 and Up
  • Days Varies
  • Time Varies
Price: Varies
Baking/Pastry Workshops
Upcoming Classes