Understand the why behind every recipe. Start with the foundation, or go straight to the craft you want.
The foundation course: 10 modules, 80 to 100 video lessons and 45 desserts. Learn the system behind every recipe first, then specialise with any course below.
Four shell methods and fifteen modern fillings, start to finish.
Chocolate from A to Z: tempering, bonbons, ganache, and bars.
Soft toffees, bright fruit caramels and fudge, cooked to the exact degree.
Two puff doughs from scratch, filled croissants and Danish. No sheeter needed.
Layers, glazes, and modern decoration made approachable.
Pelmeni, vareniki, khinkali, gyoza and ravioli, folded by hand.
Modern choux, twelve fillings, glazes, and clean decoration.
Truffles, enrobed chocolates, and molded bonbons, from ganache to glossy shells.
Entremets and petit gateaux built from a library of component recipes.
Creamy frozen desserts from an ordinary freezer, with or without a machine.
Grow a starter from nothing and bake thirteen breads on natural leaven.
Crisp, blistered pizza from a regular home oven, on three dough schedules.
Egg-free, reduced-sugar shells and fourteen modern fillings.
Chocolate desserts in every form: ice cream, cakes, a tart, marshmallow and truffles.
Thin caramel honey layers and the melting texture, explained.
Twenty European cookie formats, from piped sticks to liquid centers.
Rye and wheat sourdough, tartine, ciabatta, brioche, buns and donuts.
Reliable doughs and fillings for pies that hold their shape, slice after slice.
All five French shortcrusts, with no shrinking and no soggy bottoms.
Filled chocolates with real liquid alcohol centers that never leak. 18+.
Four flaky doughs and fillings for layers that never go soggy.
Genuinely airy Russian marshmallow with far less sugar, set in a week.
Build lievito madre from fruit water and bake a dome that holds.
Silky dough, seven natural colors, and filled shapes that hold.
Filled madeleines with the proud hump, from batter to chocolate glaze.
Hazelnut chocolate spread, nut butters and salted caramel that stay smooth.
Sponges that bend without cracking and fillings that hold the spiral.
Thick NY-style stuffed cookies that bake through and never leak.
A tall kulich, no-bake curd paskha, and Easter bakes that keep their shape.
Juicy sausages with just a meat grinder: meat, spices, casings, farce.
Choux theory first, then six refined eclairs that rise straight and hollow.
Mirror glaze and chocolate velvet with no bubbles and no sliding.
Macarons, zefir, pate de fruit and marshmallow, styled as one table.
Fifteen pies on five doughs, with a crisp bottom every time.
Pâtés, rillettes, hummus, flavored butters and confits worth serving.
Pistachio, zebra and matcha loaves with batters that stay tender.
French-style confitures that taste of fruit, with a clean set every time.
Ketchup, mayo, Caesar, BBQ and teriyaki from scratch in minutes.
Layered loaf cakes, mini formats, and true French caneles.
Truffles, jarred caramel, soft cookies and stollen. Gifts that look bought.
A track bundles 5 to 8 courses on one subject, in the order that builds each skill on the last, for 30% or more off buying them one by one. Every track comes in all three plans.
Tempering, bonbons, boozy candies, desserts and toffees.
Macarons, éclairs, tarts and madeleines.
Mousse cakes, mirror glaze, Napoleon, medovik, cake rolls and loaf cakes.
Everyday bread, sourdough, croissants, panettone and Easter bakes.
Pizza, fresh pasta, dumplings, sauces, pies, sausages and pâtés.
Cookies, zefir, spreads, jams, ice cream and holiday desserts.
The Foundation course, all six tracks and everything we release next, taught by working chefs Egor, Dmitrii and Denis Kozlovskii, and Vera Kara.
Three honest routes in. Whichever you pick, every course starts with the foundations and explains the why behind each step.
Or take our 1-minute quizStart with Modern American Cookies: thick, stuffed cookies that come out right on the first try, with no special equipment.
Start with cookiesTake on Macarons 2.0: the most exacting cookie in pastry, taught through theory first so every batch makes sense.
Take on macaronsEight savory courses sit beside the pastry: pizza, pasta, dumplings, sausages, sauces and spreads. Pizza is the easiest way in.
Start with pizza