Sweets & Sweet Breads. Eight Saturdays, and then you bake on your own.
One hour a week, live. You bake in your own kitchen while I coach every step, and you finish the series able to bake something you have never seen a recipe for before.
Whole series, paid once.
Enrollment closes Tuesday 29 September. Your 1:1 intake runs 30 September to 2 October, before session one.
Eight recipes, and the thing each one teaches.
Every week is a real recipe rather than a topic, and each one teaches a technique cleanly inside an hour. Saturdays at 2pm Eastern.
Nothing in these eight weeks contains nuts. Cinnamon rolls, pastry, pie and browned butter pecan cookies are in a later advanced series, which isn't allergen friendly and which I'll say so about again then.
This is a teaching class, not a cooking show.
And I bake too
Not a webinar with a chat box. I'm at my own counter working through the same recipe at the same pace, which is what makes it possible to see when yours has gone wrong.
Explain, model, rehearse, feedback
On every step, every week. It's called behavioral skills training and it's the same method I use professionally. It's why the steps are smaller than you're used to.
A step record, sent to you
A sheet showing how much help each step needed, sent the same day. Across eight weeks it's a picture of you needing me less, and it's the single best thing about this.
You get to watch yourself need less help.
Every step of every recipe is scored on how much help it took. Not a mark out of ten and not a grade. A record of what you did on your own.
By week six most rows read independent, and the ones that don't are exactly what we work on in week seven. This is what makes eight weeks feel like progress rather than eight separate afternoons.
An example sheet. Yours has your name on it and arrives the same evening.
From here to your first Saturday.
Take a place
The whole series is paid once, up front. Five places, and then the link closes itself.
Enrollment closes Tuesday 29 September
A Friday, so there's a clean week between closing and starting.
Your 1:1, 30 September to 2 October
Forty five minutes with me. Your kitchen, your equipment, what you want out of this, and anything you're allergic to. Worth $150 on its own, and it's in the price.
Session one, Saturday 3 October
2pm Eastern, sixty minutes, and then seven more Saturdays after it.
Founding rate, first cohort only. It goes to $408 after this one, and I mean that.
- Eight live hours, taught not demonstrated
- A 45 minute 1:1 with me before week one
- Recipe cards and a prep sheet every week
- Your step record after every class
- Sixteen short teaching videos, yours to keep
- A group of five, capped and meant
Payment is handled by Stripe. If enrollment is closed the link will say so and tell you when the next group opens. The waiting list is where to put your name so you hear first.
The questions I get asked.
Why is it only five people?
Because I bake alongside you and watch every step, and six is where that stops being possible. Five is a cap rather than a target. If three people enroll I'll run it with three.
Why is the first cohort cheaper?
Because you're going first. There are no reviews yet, no photos of a class and nobody who has finished it. $249 is what it costs to take that risk, and it goes to $408 for the next group. That isn't a countdown timer, it's just true.
What times are the sessions?
Saturdays at 2pm Eastern, 3 October to 21 November 2026. If that doesn't work for you, tell me before you book. With a group of five I can sometimes move it.
Do I have to watch the videos?
No, and the live hour still works if you haven't. But the class is built so that the videos carry the explaining and the hour carries the coaching, so watching them is what turns the session from a lesson into a workshop. They're five to fifteen minutes each and they're yours to keep.
Do I need any special equipment?
No stand mixer and no scale. Bowls, a whisk, a baking sheet, a loaf pan and a cake pan cover all eight weeks. I send the full list at your 1:1, so there's time to sort anything you're missing, and I'll suggest cheap substitutions before I suggest buying anything.
What if I miss a week?
The two short teaching videos for that week are yours either way, and they carry the method, the recipe and every step. Tell me you'll be away and I'll send that week's materials early so you can bake it in your own time.
What you miss is the live hour with me, not the content. I don't record the Saturday sessions for students, so there's no catch-up video, and there is no substitute for being in the room.
Life happens, and missing one doesn't put you behind.
Do I have to be on camera?
I ask everyone to have it on, and the class is better when you do. I can coach what I can actually see, you can see what everyone else's dough looks like at the same moment, and five people visible to each other is a class rather than a webinar. Every session starts with cameras on and counters checked.
It's still your choice. If you would rather keep it off, keep it off, and nothing about what you get out of the eight weeks changes.
I do record the sessions, and nobody but me ever sees them. They're not shared with the class, not published, and not used for anything except me watching my own teaching back so I can do it better. I delete them within twelve months, sooner if you ask. Students may not record or re-share anything.
What's your refund policy?
A full refund, no reason needed, if you tell me at least seven days before the first session, which means by 26 September 2026. Nothing after that.
That cut-off is firm, but I'm a person and not a policy. If something serious happens, write and tell me. The full terms are on the terms page, and they're written to be read rather than skimmed.
Saturday 3 October, 2pm Eastern.
$249 for the whole series, paid once. Enrollment closes Tuesday 29 September and your 1:1 is in the three days after.