Baker Bettie
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Baking Boot Camp (5 Week Class)

March 1 @ 4:30 pm - 7:30 pm


Each Sunday for 5 weeks you will join chef instructor Kristin “Baker Bettie” Hoffman as she walks you through 5 main sections of baking. In each section you will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations.

Each class will be from 4:30 pm – 7:30 pm on Feb 2nd, 9th, 16th, 23rd, and Mar 1st. Each week will cover the topics as follows:

Week 1 (Feb 2nd): Quick Breads

  • Mise en Place (setting yourself up for success with each recipe)
  • Ingredient and Baking temperatures and how they affect your baked goods
  • Quick Bread Mixing Methods
  • Bakery Style Muffins
  • Cinnamon Swirl Quick Bread
  • Fluffy Buttermilk Biscuits
  • Scone Master Recipe with Variations

Week 2 (Feb 9th): Cookies & Bars

  • Function of Sugar in Baking
  • Creaming Method for Cookies
  • Using a Double Boiler
  • Melting Chocolate Properly
  • Drop Cookie Base Recipe & How to adapt it for different textures
  • The Fudgiest Brownies

Week 3 (Feb 16th): Pies & Pastries

  • Function of Fat in Baking
  • How steam works as leavening
  • Perfect pie crust
  • Classic Choux Pastry
  • Fruit Pies
  • Pastry Cream
  • Cream Puffs & Eclairs

Week 4 (Feb 23rd): Cakes

  • Function of Eggs in Baking
  • Creaming Method for Cakes
  • Sponge Method for Cakes
  • Chiffon Cake
  • Rich Chocolate Cake
  • Italian Meringue Buttercream
  • Basic Cake Icing & Piping

Week 5 (Mar 1st): 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
  • Shaping techniques: sandwich loaf, Variety of roll shaping, baguettes, and epis
  • Bread baking methods


March 1
4:30 pm - 7:30 pm


Baker Bettie


Get in the Kitchen
3617 N. Broadway
Chicago, IL 60613 United States
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