Train your teams to bake to the same standard, every time, with this foundational online program, created in partnership with the Culinary Institute of America.
Nothing beats the first bite of the perfect, crispy, buttery croissant. Customers expect the same mouth-watering experience every time they buy a baked good, but with such complex formulas and challenging techniques, it can be difficult to meet this high standard.
This first release of Baking & Pastry offers a fresh approach to the rich tradition of baking, teaching bakers tried and true methods with exciting and interactive content.
Quickly onboard and upskill
Get new associates up to speed and ensure they are familiar with the fundamental knowledge and techniques of the bakeshop.
Meet today’s consumer demand
Prepare associates to bake with guidance on allergens, dairy alternatives, gluten-free options and sweeteners.
Gain and retain top talent
Support associates’ development with globally recognized certificates.
You simply can't bake without... ingredients. And you can't bring formulas to life without understanding what each ingredient is used for, how they differ, how they interact with one another, and how they can be substituted for plant-based or lighter alternatives.
Not all scientists wear lab coats... Some wear a chef's coat instead. To work with Bakeshop staples like starches, leavening agents and gelling agents, you need some understanding of the scientific processes that create delicious reactions.
Fahrenheit or Celsius? Imperial or metric? Beam balance or spring scale? Baking without accuracy can lead to disastrous baked products, but baking with accuracy leads to perfect desserts and pastries, every time.
You simply can't bake without... ingredients. And you can't bring formulas to life without understanding what each ingredient is used for, how they differ, how they interact with one another, and how they can be substituted for plant-based or lighter alternatives.
Not all scientists wear lab coats... Some wear a chef's coat instead. To work with Bakeshop staples like starches, leavening agents and gelling agents, you need some understanding of the scientific processes that create delicious reactions.
Fahrenheit or Celsius? Imperial or metric? Beam balance or spring scale? Baking without accuracy can lead to disastrous baked products, but baking with accuracy leads to perfect desserts and pastries, every time.
From the basic theory and tools to the advanced techniques and finishing methods, give your team the foundation they need to master their craft all available 24/7, on any device.
Baking is a science and an art. To get started, your team needs a thorough understanding of the fundamental principles of baking. This learning path will give associates that fundamental understanding of Bakeshop basics, so that your associates can start building their baking careers.
Lessons: 22
Cream. Blend. Cook. Cut. These are the basic mixing methods that result in tender, delicious products in the Bakeshop. Basic, but not always simple. Each method has tips and tricks you need to know to get it just right. Baking and Pastry 1: Basic Mixing Methods offers the fundamentals behind these foundational mixing methods, so you can take the next step on your baking and pastry journey.
Lessons: 24
What’s better than a flaky, tender croissant, or a crunchy, pillowy pain au levain? Knowing exactly how to get that effect every single time. With the Baking and Pastry 1: Dough learning path, you’ll learn everything you need to grasp the fundamentals of yeast doughs and laminated doughs. Learn how to prepare, proof, bake and serve the fundamental Bakeshop products in three foundational courses.
Lessons: 18
Top your Baking and Pastry knowledge with the sweet stuff. The Baking and Pastry 1: Mousses, Meringues, Frozen Desserts and Finishing Techniques learning path is a comprehensive module on classic desserts. Learn how to prepare and perfect macarons, sorbets, mousses, foams and sherbets. Understand the fundamental sciences behind these delicious desserts and how to plate them with aplomb. Five courses set the groundwork for excellence.
Lessons: 17
Created in collaboration with the world's premier culinary college, Baking & Pastry forms part of Lobster Ink’s full culinary digital training solution. Find out more about the other digital training programs available in this category, ProChef® 1 and Plant-Forward Kitchen.