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Join chef instructor Kristin “Baker Bettie” Hoffman for this 4-week baking boot camp!Duration: 3 hours every Tuesday for 4 weeks
Fall 2026 Session Dates:
October 6, 13, 20, & 27th; 6-9pm
ABOUT
Each week, participants will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations.
Topics and recipes covered in this baking boot camp include:
Week 1: Quick Breads
-Mise en place
-Function of ingredients in baking recipes
-Importance of ingredient and baking temperatures
-Quick bread mixing methods
-Flaky buttermilk biscuits
-Fudgey brownies
-Drop Cookies (Create your own flavor!)
Week 2: Cake Baking 101
-Function of eggs in baking
-Cake mixing method
-Buttercream frosting
-Basic cake icing & piping
Week 3: Pies & Pastries
-Function of fat in baking
-How steam works as leavening
-Perfect pie crust
-Rough puff pastry
-Fruit Pies
-Cream cheese danish
Week 4: Yeast Breads
-What yeast is and how it functions
-Lean dough master recipe
-Enriched dough master recipe
-Function of gluten in baking
-How to knead dough by hand
-Rustic artisan boule
-Dinner rolls
-Chocolate babka
Students will take home the baked goods they make in class.
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Event venue
Bettie's Chicago, 874 N Larrabee St, Chicago, IL 60610-2429, United States
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