Understand the why behind every recipe. Start with any course below. More courses are coming soon.
Four shell methods and fifteen modern fillings, start to finish.
Chocolate from A to Z: tempering, bonbons, ganache, and bars.
Layers, glazes, and modern decoration made approachable.
Modern choux, twelve fillings, glazes, and clean decoration.
Reliable doughs and fillings for pies that hold their shape, slice after slice.
Truffles, enrobed chocolates, and molded bonbons, from ganache to glossy shells.
Chocolate desserts in every form: ice cream, cakes, a tart, marshmallow and truffles.
Creamy frozen desserts from an ordinary freezer, with or without a machine.
Soft toffees, bright fruit caramels and fudge, cooked to the exact degree.
Three honest routes in. Whichever you pick, every course starts with the foundations and explains the why behind each step.
Start with Homemade Savory Pies: three forgiving doughs and hearty food you will actually cook every week.
Start with piesTake on Macarons 2.0: the most exacting cookie in pastry, taught through theory first so every batch makes sense.
Take on macaronsBegin with The Chocolatier's Path for the full craft, then go deeper into bonbons with Bonbons 2.0.
Start the path