Best Baking Courses

Find the best online Baking Courses for you. The courses are sorted based on popularity and user ratings. We do not allow paid placements in any of our rankings. We also have a separate page listing only the Free Baking Courses.

How to Edit Your Videos: Official Udemy Course

Learn easy edits to take your course from good to great

Created by Udemy Instructor Team - Official Udemy Instructor Account


Students: 1101593, Price: Free

Students: 1101593, Price:  Free

Are you looking to learn some simple yet impactful ways to make your Udemy course engaging for students? Did you know you can use video editing to ensure your students have an amazing learning experience? Feeling a bit rusty with video editing terminology and tactics and want to brush up on your skills? Are you hoping to take your Udemy course from good to great?

If you answered yes to any of the above questions then this course is for you. In this official, Udemy-produced course you’ll learn editing tips and tricks that, while simple to pull off, have a big impact on the look and content of your course.

We'll go over two different ways you can use video editing in your Udemy course:

  1. You'll learn how to make your videos look and sound more professional by implementing things like background music, slides, and sound effects.

  2. You'll learn how to apply Learning Science best practices by implementing things like annotations and other visual cues

A quick note -- we won't teach you how to use every editing software out there. We will, however, go over the big picture of what edits you should be making in your course, and how these edits can help ensure you're delivering an amazing learning experience for your students. This should help you focus your own editing efforts in whichever software program you decide to use.

This course is part of the "Filming" track of Udemy's Official Instructor Education Program. In each of our official courses we strive to deliver information-packed lectures that quickly give you the information you need to make your course creation process easy and your final product amazing. We include lots of examples, as well as practice activities to make sure you're practicing your new skills.

By the end of this course you'll have learned editing techniques to make your course look professional and to keep your students engaged. Let's get started!

The Art of Baking with Yuppiechef

Learn with our online cooking classes and get easy baking recipes, bread making, pastry classes and cake decorating

Created by Yuppiechef Courses - Learn to Cook Online


Students: 58070, Price: Free

Students: 58070, Price:  Free

Baking has been called many things. Grandmother’s best kept secret, a science and even an art. At Yuppiechef, we believe that armed with the right knowledge, anyone can become a proficient baker in no time at all.

In this online course hosted by renowned author and food blogger Sarah Graham, we'll share with you the foundational knowledge and know-how you'll need to master key baking subjects such as cake, home-made bread and pastries.

Sarah started her food blog in May 2010, and later that year was the first South African food blogger to be awarded a book contract. Since then, Sarah has gone on to author her cookbooks, ‘Bitten’ and ‘Smitten,’ and her own TV shows.

Complete the course at your own pace, in the comfort of your own home and on the device of your choice. Once completed, you can revisit all the course material as many times as you like. Ready to show baking who's boss?

Master Cake Baking: The Complete Introduction

Learn how to bake delicious cakes from scratch in this comprehensive beginner's course!

Created by Amy Kimmel - Baking and Pastry Arts Instructor


Students: 32847, Price: Free

Students: 32847, Price:  Free

There is so much joy that comes from scratch baking and pulling that perfect cake out of the oven.  

Have you always wanted to learn how to bake a cake that has the right balance of flavor, moisture, and texture?

Then this is the course for you!

This class provides all of the information you will need to get started in the kitchen and on your way to baking cakes.  It's packed full of instructional videos, written lectures, and downloadable recipes.

There are 7 valuable recipes:

  1. Almond Butter Cake
  2. Vanilla Butter Cake
  3. Chocolate Olive Oil Cake
  4. Carrot Cake
  5. Classic American Sponge 
  6. Genoise Sponge
  7. Simple Syrup

There are lessons on the history of different types of cakes so that you will not only impress your friends with skills, but also knowledge.  Baking carries a rich background around the world and helps to build an appreciation of learning the art.

Whether you are a complete beginner, want to start a career in the pastry industry, or just want to make your cakes a little bit better, this course will set you up for success!

#1 Sourdough Bread Baking 101

Bake your first real sourdough bread with coaching from an expert sourdough bread baker.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 21580, Price: $29.99

Students: 21580, Price:  Paid

(Edited: Course Updated August 2019)

Tired of baking bricks when everyone else is baking super gorgeous sourdough bread with a holey crumb and crispy crust? Change all of that by enrolling in "Sourdough Bread Baking 101."

This is the sourdough baking course you need if you are just starting out in sourdough bread baking. In my other courses, I teach how to bake all sorts of sourdough breads, but in this course, I won't load you down with lots of information, just enough so it is easy and fun to bake your first loaf of sourdough.

You will first learn how to make your own sourdough starter at home, day by day with detailed instructions, videos and a free pdf downloadable booklet.

Next, you'll move onto baking waffles to test your new sourdough starter and then onto your first sourdough test loaf. Once you've taken a basic white sourdough loaf, steaming hot, out of your own oven, you will be ready to move on to more complex formulas.

There are two basic sourdough bread formulas in this course. I call them "First Loaf" and "Second Loaf." We will follow the easy step by step directions of the process together. The first loaf is easy. It is a one day round boule with a lower hydration dough, which means it is not too wet or sticky. The second loaf is a two day high hydration dough and is a batard or French style loaf.  Working together, I will show you how to handle a wet, sticky dough and how to do an autolyse. This bread results in a lovely tasting bread with large holes and a wonderful crispy crust.

This course is for BEGINNERS who have no idea of how to bake with sourdough or those who have tried and stumbled. I have fifteen years of experience teaching the newbie sourdough baker, so come on! Let's have some fun! You know want to!

This course would make an excellent gift for the aspiring baker in your family circle, whether an older baker or a young new baker.

Some skills you will learn:

  1. How to make and care for your own sourdough starter

  2. Why it's important to weigh ingredients.

  3. Gathering some basic baking equipment

  4. How to mix and fold dough. No kneading here.

  5. Shaping, scoring and baking the dough.

  6. What to do after you've baked your first loaf... hint (bake your second loaf!)

When you have finished Sourdough Bread Baking 101, you will have the confidence to not only bake using your own sourdough starter, you will be ready for more advanced sourdough baking techniques which will enable you to bake all sorts of sourdough artisan breads.

Some Student Reviews:

by Pam H - Outstanding

This is an outstanding class on sourdough - well written text lectures, great videos and clear recipes/formulas. I've been a bread baker for 40 years - this class has taken my sourdough baking skill to a whole new level.

by Amanda H - Fantastic Class

I absolutely loved Teresa's Sourdough 101 class. Her directions were easy to follow, full of great info, and I was able to bake incredible sourdough bread!!! I loved it so much that I have already signed up for her other three courses. My family and I say "thank you Teresa"!!

by Samira M - Very good

For the first time I could bake a bread a reaaly sourdough bread. The course is really good. Simple and direct. Thank you so much Teresa.

by Ban S  - excellent course for sourdough baking

an excellent course for beginners in sourdough baking and excellent instructor with great experience.

by Robin E - More, More, More

Can't get enough! I love Teresa Greenway's courses. She is so complete and does not just leave you hanging. She is there for you just like in a classroom and helps troubleshoot and encourage. Thank you so much I look forward to the future bakes and classes.

by Simon H - Brilliant!

I've checked out many sourdough baking texts and videos but then I discovered Teresa! Absolutely brilliant, not least, Teresa uses highly accurate gram measurements and not flippin' cups (what's more she explains why cups are an inaccurate measure). The course takes the student by the hand and slow, confidently and kindly walks through each step simply. There's no technical jargon and no assumption that the student knows this or that before setting out. The texts are clear, the videos are clear. This is without doubt the best sourdough bread making course I've ever seen. Thank you Teresa!

by Jeni H - Absolutely fantastic!

I have enjoyed this course so much, I'm baking my loafs right now! I found this course answered so many questions I had about making sourdough, I would highly recommend it to anyone starting out!

by Pam H - Outstanding

This is an outstanding class on sourdough - well written text lectures, great videos and clear recipes/formulas. I've been a bread baker for 40 years - this class has taken my sourdough baking skill to a whole new level.

by Trish D - Perfect for beginners

This is another great course from Teresa. I have also completed two other sourdough courses of Teresa's and totally recommend them. If you are new to sourdough....start here and learn from a friendly and informative teacher. Teresa takes you through the process of sourdough baking and you learn at your own pace. Perfect place to start to enter the wonderful world of sourdough baking. A+++

Combat Knife 3D Game Asset in Blender and Substance Painter

Learn to model, UV unwrap, and texture a high quality game asset from start to finish.

Created by Chris Plush - Blender 3D Trainer


Students: 18465, Price: Free

Students: 18465, Price:  Free

In this absolutely free step-by-step Blender and Substance Painter training course I'll take you through the entire process of modeling and texturing a combat knife game asset.

This game development course is beginner friendly but you should have some very basic knowledge of Blender before watching. This course will teach you a lot of different hard surface modeling techniques and modeling tools including beveling, subsurf modeling, and non-destructive modifier methods. It'll take you from setting up a reference photo in the background to completing a high quality, high resolution, 3d knife model for games.

The course starts off by taking you through creating the high-poly model of the knife that we'll later use for baking normal maps onto a low-poly, game-ready model.

To prepare our model for texturing I'll walk you through taking our low-poly knife model and UV unwrapping it in Blender. You'll learn how to specify how objects are unwrapped by manually adding seams to edges, how to modify and work with UVs, and how to look for UV stretching to make sure your textures will be applied without distortion.

After we're done UV unwrapping, I'll show you how to bake a normal map for the knife using Blender in order to make our efficient low-poly knife look more detailed and high resolution. Whether you want to use this knife inside Blender or export it for a game engine like Unity or Unreal, I'll show you how to make sure your model and its normal map look right in all software.

Then finally we'll pull our knife model into Substance Painter and Texture it. I'll show you how to bake normal maps in Substance Painter too, as they tend to come out a little bit better than in Blender. So then you'll know how baking works in both software. We'll use edge wear generators, smart materials, and other tools in Substance Painter to achieve the final look, and then I'll show you how to render your final knife in Substance Painter. I'll also show you how to export your textures and then set up a material for your knife in Blender as well so we can render it with Cycles.

Complete Sourdough Bread Baking – Levels 1, 2, 3 and 4!

Sourdough Bread Baking from Beginner to Advanced Levels The Only Course You Will Need to Bake Sourdough Bread Like a Pro

Created by Daniel Mazz - Master Teacher and Personal Development Provider


Students: 15667, Price: $89.99

Students: 15667, Price:  Paid

**New Courses just added as of 2/19/21** Learn how Wheat Germ can improve the flavor of your Sourdough Bread.  The new updates in the Sourdough Bread Baking demonstrate more advanced techniques and recipes.  Make sure to check them out today!

Complete Sourdough Bread Baking Course – Bake Your Own Homemade Bread Today –

Bread Baking Sourdough at Home – San Francisco Sourdough Bread Baking

Imagine waking up in the morning with the fresh smell of sourdough bread baking that you cooked out of your own oven. Your bread fills your home with aromas that excite all your family members to come to the kitchen to discover the masterpiece you baked. They immediately notice the appearance of your sourdough bread, that was baked in your own oven. Their senses are heightened, and they ask a simple question, “Where did you get that sourdough bread, is your your own sourdough bread baking?” and you get the pride and privilege to tell them you made in at home with this course.

The course provides you with everything you need to get started for your sourdough bread baking adventure. You will learn every step of the sourdough bread baking process from how to make or find a starter, to how to stretch and fold the dough to develop the strength the bread needs to rise and to bake your bread in your own home.

Sourdough bread baking isn’t challenging, it is a skill that takes practice and over time, with effort (and lots of flour) you too will master the skills necessary to bake your very own homemade sourdough bread.

We start first with making your very own sour dough starter (or learning where you can buy one to get started right away!). I will teach you every step of the way what your starter should look and smell like to make sure you are successful.

We then will work on developing the skills needed for your first sourdough bread baking task. I don’t overburden you with vocabulary but rather focus on key factors that will allow you to be successful right away. In your second loaf, we get into more detail about what you need to do to bake an even better looking and tasting sourdough bread.

Each instruction is clearly shown clearly through word and video to demonstrate each process. We’ve also included a recipe calculator to help you figure out the right measure of ingredients I case our original formula is too little or too much for the tools you have at home.

In this course you will:

  • How to bake your very own artisan breads at home

  • Make your own homemade sourdough starter

  • Learn how to buy a sourdough starter if you don’t have one

  • Learn how to make a homemade scoring tool, called a lame

  • Learn how to dry and freeze your starter long term storage

  • Understand how and where you should store your starter to get certain flavors

  • Bake your own sourdough bread, in your own oven

  • Understand the sourdough bread baking process

  • Understand why you want to weigh your ingredients instead of measure them

  • Understand how to get an amazing oven spring

  • Understand how to strengthen the dough through time and successive stretches and folds

  • Get large holes in your sourdough bread from the very first bread

  • Understand when your starter is ready to use

  • Understand when your sourdough bread is ready to bake

  • Be able to not make a mess of your whole kitchen

  • Be able to develop impressive flavors through a bulk fermentation in the sourdough bread baking process

How To Bake A Cake: Victoria Sponge – Introduction Lesson

Learn how to bake a classic victoria sponge cake in 30 mins. Wow your friends and family! We make it quick and simple.

Created by Rachel Reynolds - Baker & Consultant


Students: 15400, Price: Free

Students: 15400, Price:  Free

    This Victoria Sponge baking course is designed to help those who are less confident in the kitchen to understand the terminology and ingredients used in the baking world and be able to confidently create some wonderful cakes. 

Please note is our pilot lesson shot to test ideas for our full paid course Baking basics. it was filmed quickly with a simple camera and no microphone to test to see if students enjoy the teaching style and get feedback to be able to justify paying for a professionally filmed course ( Now found as How to Bake: Baking Basics ) 

    The course is broken into different lecture segments which cover 

  • Equipment

  • Ingredients

  • Making the Cake

  • Making the Cake icing

  • Assembling the Cake

    The course comes with a PDF download of the Victoria sponge recipe and step by step instructions. 

    You will enjoy this course if you are keen to learn how to bake or just want to learn.

#2 Bake Artisan Sourdough Bread Like a Professional

Baking the best bread means baking real Sourdough Bread. NO KNEAD bread - video baking classes in your own home.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 9551, Price: $99.99

Students: 9551, Price:  Paid

Edited: Course Updated September 2019

Student Reviews:

"This course and instructor are heaven sent....

I joined this course after wanting to "do" sourdough for many, many years. I am so thrilled with the clarity and completeness of the content, as well as the ready presence and engaged feedback from the instructor Teresa L. Greenway. I highly recommend this course, and will be eagerly investigating any other offerings from this instructor. I am still working through the materials at my own pace, which is another benefit of using this teaching/learning platform."


"I am very excited to be taking these baking classes, there is nothing like sinking your teeth into a crusty loaf of Sourdough. Teresa is very knowledgeable, and has a passion for baking with sourdough. It is slow enough for a beginner, contains enough information to make a person a competent baker."

        Have you ever wondered how anyone can bake authentic sourdough bread? You know the kind of bread I'm talking about, with its crispy, crunchy crust, sour chewy crumb and amazing flavor. How do they do that? Well you can bake real sourdough bread in your own home oven, just like the pros do. I will show you how, step by step, it's easy and fun. You will amaze your family and friends. No one will be able to bake a loaf like you can!

By taking this baking course you will have a better understanding of

  • How to mix and shape dough

  • How to handle sticky, wet dough

  • Learn ways to get a crispy, blistered crust

  • What one thing is absolutely necessary for a great crust

  • How to get large holey crumb

  • How to develop dough without kneading it

  • Why measurements are important

  • How to make your own sourdough starter

  • What pre-ferments and motherdough are and how to use them.

  • Learn to slash/score the dough

  • How to follow a formula.

  • What baking equipment you might need for baking hearth loaves

And lots more!

You will get answers to questions like: How can I get those large holes in the crumb? How do I take care of a sourdough starter? Can I make the crust shiny? How can I get those blisters on the crust? Can I really bake professional sourdough in my own oven?

        When you are finished with this baking course you will be able to mix, fold, proof, score, steam and bake a loaf of authentic sourdough bread. 

        You will have a better understanding of dough hydration, fermentation, gluten development, baker's percent and where to find resources to join other home bakers who are passionate about home baking real sourdough too. 

        Best of all you will be able to astound your family and friends with an amazing loaf of real sourdough that you baked yourself, in your own home oven. 

        It will take two weeks to make your own stable sourdough starter or  you can purchase one online. While getting your starter going, you will learn a short history of sourdough and go over some of the basic techniques including hydration and measuring. Once your starter is stable, we will begin with an Alaskan sourdough and then branch out to wetter high hydration dough like Ciabatta and Tyra Loaf (which includes motherdough). After that we go on to Blistered Crust Sourdough and a mixed whole grain and white loaf called March Madness Sourdough.  We'll even tackle a challenging 100% whole wheat loaf at 100% hydration.

There are also some sourdough dessert formulas including Forbidden Sourdough Chocolate Cake and Ginger Cake. Several additional formulas and other resources for baking real artisan sourdough are included and I will be adding additional lectures and formulas in the future.

This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!

Delicious Cake Recipes for your Kitchen – Cake Baking Course

Cake Baking Course to kick your Taste Bud | Ten Delicious Cake Recipe to improve your Baking |

Created by Cooks & Books - Professional Cooks


Students: 8499, Price: $39.99

Students: 8499, Price:  Paid

Hello, I am Zaid Shaikh And we (Cooks and Books) have Created this Course for All Cake Lovers And whoever Interested in Baking or  atleast Cooking. Cake Baking Course we have made is Easy to Understand.

Each Recipe is divided into small Sections so that You can Learn what you want.

Delicious Cake Recipes for Your Kitchen- Caking Baking Course is a type of Course where you get small Videos of approximately 4-6 MIns on Cooking Baking Cake Recipes.

The Main Purpose Of this Course is to  Get How to make Cakes and their Process in Small Chunks.

There are Lots of Cake Recipe Videos on this Course To get a better understanding of how Different Cakes are Baked and Built.

There are Currently Ten Cake Recipes Videos on This Course:

  1. Orange and Lemon cake.

  2. Eggless Chocolate Marble Cake.

  3. Dates Cake.

  4. Chocolate Cake.

  5. Almonds Cake.

  6. Custard Plain Cake.

  7. Strawberry Cake.

  8. Brownie Cake.

  9. Vanilla Cake.

  10. Coffee Cake.

Learn at Your Own Pace and Get Certificate after Compilation.

What you'll learn

  • Basics of Baking

  • Basic of Cake Baking

  • Cake Making

  • Cake Decoration

  • Different Types of Cake Recipes

  • Orange and Lemon Cake

  • Marble Cake

  • Chocolate Cake

  • Dates Cake And Much More

  • Ten Delicious Cake Baking Recipes

We, Will, Add More Cake Recipes on a Regular Basis.SO Always Stay Updated.

You Can Always Request new Cake Recipes of Your Choice and Other Recipes. We Will Always be Happy to Fulfill your demands.

And Don't Forget to Get a Copy Of your Certificate of Completion

Thank you.

#7 Bake the Best Pizza Crust

Pizza Perfection! Bake up Neo- Neapolitan Pizza Crust , chewy, bubbly - delicious! With commercial yeast and sourdough.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 7171, Price: $79.99

Students: 7171, Price:  Paid

Learn to bake up the best pizza crust ever! The pizza's crust is the foundation of a great pizza. How often have you eaten a pizza with a dense crust or a tough crust and just wished for the perfect pizza crust? Well your search is over! Join now and easily make this Neo-Neapolitan pizza to serve to your family and friends. 

  • Learn the one thing that's absolutely necessary to make great pizza!
  • Follow easy step by step directions
  • Download the dough formula and print it out for easy reference. 
  • Make up a pizza today!
  • Have a pizza party and invite your friends over to delight them with a terrific pizza!
  • Be the pizza expert in your neighborhood.

This pizza crust is made using both sourdough and commercial yeast, bringing the best of both to make the very best pizza crust. You will learn to make your own sourdough starter in the course but there is a variation for using just commercial yeast or just using sourdough starter. So if you don't have a sourdough starter, you can still make up a pizza crust for dinner today! 

Not to worry though, I also teach you how to make your own sourdough starter. 

This course covers how to make up this one pizza crust with several variations. It does not cover making sauces or toppings, although we will talk about them both. Come on and join me and ... make the best pizza ever!

5 Steps To Preparing Your Presentation

Dr T's reusable system for stress-less presentation preparation

Created by Dr T - Psychiatrist | TEDx Speaker | Podcaster | Motivation Coach


Students: 5128, Price: Free

Students: 5128, Price:  Free

Hi!  I'm Dr T.  I'm a Psychiatrist, Three-times TEDx Speaker, Podcaster and High Performance Coach.  I'm so glad you're thinking about taking this course....


+ Go from being stressed and stuck with "Not again - I have to prepare a presentation" to "Done - I'm all prepared!"


  • Dr T's own 5 Step coaching system to plan, prepare and practice.


  • Intro

  • Dr T's 5 Steps to preparing your presentation

    1. The MOST important first step in preparing presentations

    2. Gather your content without perfectionism and procrastination

    3. Sequencing your content

    4. Principles for building your visuals

    5. Keys to practicing before your presentation

  • Conclusion


Preparing a presentation can be time-consuming, a 'perfectionists prison' and stressful.  Furthermore, preparing a presentation that generates great outcomes requires lots of thinking.  If you are someone that needs to prepare a communication - be it a presentation, teaching session, pitch or speech to camera/podcast, then Dr T's 5 Step System will help you!


Dr T has coached people from a variety of backgrounds - entrepreneurs, leaders & managers, doctors, presenters, salespeople, university students, high-school pupils and teachers.  If you are someone who wants to get better and faster at preparing effective presentations, or boost your communication planning skills, then you should take this fun and informative course.


What would your life be like if you could cook-up a presentation in minutes?  What would it be like if you could craft a presentation that delivers massive impact and results?  If you want to save time, stress and also increase your impact and success, you should jump on-board!

You can raise your game. Enrol NOW and LET'S GO!

#3 Bake Classic Sourdough Bread Like a Professional

Baking Classic Sourdough bread using a sourdough starter and NO KNEAD methods.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 5123, Price: $99.99

Students: 5123, Price:  Paid

Updated August 29, 2016

Some of the reviews from my first sourdough baking course:

  • Teresa is the Sourdough Bread Whisperer...I was resistant to making it myself because it seemed so daunting. But Teresa is so calm and skilled that it eased my fear and allowed me to jump in whole heartedly. She is a natural teacher. The course is easy to follow and filled with so many useful tips. And the best part is that the bread is so wonderfully good. Best sourdough bread I have ever tasted, seriously!
  • This course and instructor are heaven sent....
  • Best Class Ever; from starting your sourdough starter to making the best breads, this course is worth it.
  • In my opinion, Teresa has earned 10 Stars. She's taken me from burnt hockey pucks to beautiful loves of bread that are in great demand by family and friends.
  • I loved it that everything is shown and discussed in a very clear manner.
  • Amazing gift that Teresa has in explaining the process Thanks...
  • With Teresa's help along the way I feel confident to make good bread. Her recipes are wonderful and explained well. The videos help immensely showing you the different stages of dough development.
  • This is a very clear, step-by-step course for all bread bakers - old and new.
  • This course is all kinds of wonderful
  • My best online baking class experience
  • She has a very warm, clear teaching style and genuinely knows her stuff.
  • I am in Baker's Heaven
  • Really loved this class and learned a ton! This lady knows her sourdough and is a great teacher.
  • My kitchen indeed whole house smells divine after baking these terrific bread recipes. I am an avid baker however never really got into baking bread. Well all that has changed since taking Teresa's artful amazing course. Highly recommend this course to any budding bread maker. Five star + Thank you
  • In this course you will learn how to bake several classic sourdough breads- some of the best breads in the world!
  • In easy step by step directions and videos, you will learn the craft of classic sourdough bread baking right in your own home.
  • This course will show you how to make your own sourdough starter and motherdough pre-ferment. It will cover the basics that all bakers need to know when baking with sourdough.

Some things you will learn about include:

  • Autolyse, what it is and why it is used for making bread.
  • Fermentation, what is fermentation?
  • Dough folding, how to develop dough without intensive keading.
  • Hydration and what it means. Hydration?? What's that?
  • Baker's percent, it's not hard!
  • Crust techniques, how to get a blistery crust.
  • Large holey crumb... to die for!
  • See how to handle sticky, wet dough, by observing!
  • Baking with steam in the home oven, an easy method.
  • Ingredients, what ingredients to use for baking bread.
  • How to modify gluten for health, sourdough is slow, fermented food.
  • Measuring, what you need to know.
  • Motherdough, pre-ferments and their use.
  • And more!

Then we will go on to bake up classic breads such as:

  • Baguettes
  • Old World Miche
  • Basic White
  • Country Hearth Sourdough
  • Flaxseed Heaven (modified version)
  • Mill Grain loaf
  • Dragon Baguettes
  • Ficelle
  • Fendu
  • And the children's favorite, Soft White Sandwich Sourdough Bread.

For anyone who has taken one of my other courses, the baking basics are pretty close to the same, a few basics will be different, but basics are... well... basic! The formulas are all different and the fun is out of this world!All of the breads are made using only sourdough (wild yeast) no commercial yeast is used.

This is a self paced course with no pressure and instructor support when you have any questions. Come on and join us!!

#4 Old Fashioned Sourdough Baking

Bake up Quick Bread for Breakfast - Pancakes, Biscuits, Scones, Tortillas, Cinnamon Rolls +

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 4572, Price: $79.99

Students: 4572, Price:  Paid

Edited: Updated April 2016

Sourdough Bread baking for breakfast is back! Are your breakfast and brunch menus predictable and boring? Are you looking to add some healthy pizzazz to your meals to impress and please your family?

How about a stack of butter slathered sourdough pancakes hot off the griddle or a thick slice of freshly baked tender cornbread? Would the smell of baking spicy warm cinnamon rolls be a welcome surprise for a lazy weekend breakfast? What will your family think when you bring out a plate filled with thick soft sourdough tortillas?

This sourdough bread baking course is the fourth course in a series of sourdough bread baking courses aimed at learning to bake using a sourdough starter. In this course you will learn to bake old fashioned sourdough quick style breads using not only a sourdough starter (it's easy to make your own starter!) but also baking soda and baking powder. These quick breads, often baked for breakfast and brunch, are like the breakfast breads grandma used to bake up including:

  • Sourdough Pancakes  
  • Overnight Flapjacks
  • Buttery Fluffy Biscuits
  • Old Fashioned Bundt Corn Bread,
  • Cornbread pan loaf with butter crumbs 
  • Honey Butter Spread
  • Skillet Puff Pancakes
  • Pan Scones
  • Skillet Soft White Sourdough Bread - Incredibly Soft!
  • Warm Spicy Sourdough Cinnamon Rolls - So Mouthwatering!
  • Delicious Home Made Sourdough Tortillas!

It's a lot of fun to bake up these quick types of breads and they are great for breakfast and brunch or for a quick healthy snack. You will learn how to make your own sourdough starter with easy day by day instructions, using not only videos but an e-book as well. 

The free downloadable e-book in the course will help you easily make your own sourdough starter besides tips on how to care for your starter, how to make motherdough and other pre-ferments while explaining hydration and what hydration means in baker's terms. (You can find it now as a free preview for this course and start making your own sourdough starter today).

Some of the student reviews:

  • by Rachael Great recipes, great instructor!Teresa has excellent courses, and she makes everything easy to do in our home kitchen! Thanks for creating another great course, Teresa!
  • by Trish Great family bakingThere is a lot of different recipes based on your sourdough starter. I recommend this course for people with families to share the good sourdough baking. Teresa's videos are so friendly and informative - easy to follow. You will easily be able to bake great recipes for your family to enjoy together. It's a fun course and very good resources to use. A+++
  • by Elsie Creason Wonderful sourdoughThe recipes are great, well taught and great tips.
  • by Kristi Lambert Beautifully Done with Incredibly In-Depth KnowledgeThis course is engaging, entertaining, full of eye candy and tons of actionable material! The recipes are heaven sent for me, as I have been searching for breads that are agreeable to my digestive system and my diet - this course is just what the doctor ordered - and the results are gorgeous! Thanks so much for this beautiful course!!!
  • by Anneke Mouthwatering course!It is such a pleasure to be able to follow step by step what Teresa does. It is the small things that make the course Top of the Pops. The experience, the showing of how thick dough should be, that "if the dough works against you", you should let it rest 20 more minutes, things like that, make the course golden.
  • by Jean Such a comprehensive course on sourdough baking Teresa really knows her subject. There are so many different recipes in this course with different types of breads, flapjacks or pancakes, cinnamon rolls etc. Everything looked to scrumptious that I wanted to start baking right away. I love sourdough and this is one of the most comprehensive courses on the subject. Teresa is very generous with the number of different recipes she included. A great course.

So jump right in and start your sourdough baking journey today with these fun, easy sourdough bread baking classes. Your family will be happy you did! 

how to make moroccan bread

learn how to make moroccan bread step by step using the typical moroccan way

Created by Mariam Nassih - moroccan chef


Students: 3652, Price: Free

Students: 3652, Price:  Free

If i ask you about moroccan cuisine, what do you know about it? Of course your answer will be.... Tajine, But do you know what is the second important element to eat tajine? have you think how moroccans eat Tajine?

It’s the traditional moroccan bread 

If you want learn how to prepare a delicious Moroccan spongy Bread using the traditional, typical and healthy way you are in the right place.

In this course i will show you how to make moroccan spongy bread as my grand mother make it using the super traditional healthy way.

In this course you’ll learn

  • type of breads
  • moroccan baking utensils
  • the way how to knead moroccan bread  
  • how to shape bread

In each step, i will show our old baking tips and techniques 

  • this course is designed for anyone love the traditional Moroccan cuisine and healthy food.

Master Pie Making | Pie & Tart Pastry Baking Course

Learn how to make critically acclaimed pies & tarts. Step-by-step Marie guides you through 20 recipes from her pie shop

Created by Marie Bigbee - Executive Chef


Students: 2401, Price: $74.99

Students: 2401, Price:  Paid

Have you ever struggled to make beautiful delicious pies? I once did. That is why I dedicated years developing recipes to make consistent wholesome artisan pies! Using quality ingredients and following these recipes, you too can make great pie.

My name is Marie. I owned and operated a pie shop, Passionate For Pies, outside of Seattle. There, I developed a step-by-step system that is easy to follow. It is the same techniques that my employees used at the shop, and many of them had no experience with pie.

You will learn:

  • a delicious and simple 100% butter crust
  • an array of fruit pie fillings
  • how to make nutritious homemade puddings for Cream Pies
  • several sweet & savory tarts to share with your family or friends
  • chicken pot pie made from your own chicken stock!
  • and much more...

Are you wanting more? Then come on and join me! I believe that if you want to Master Pie Making, it can be done. I will start to show you the way.

Step-by-Step HD 720p Video recipe tutorials will show you how easy it is to make delicious flaky buttery pastry dough.

Multiple Camera Angles give you a closeup, entertaining, & mouth watering view into the learning process.

Quality Audio. Narrated by me, Marie


Why does Pie Making seem so challenging?

The biggest challenge to pie making is not having a consistent recipe for dough. Classic pie recipes are a struggle for most beginners because they all lack precision. Ever wondered why the amount of water is never exact in classic pie dough recipes? The answer is simple, and so is the solution.

Cutting the butter into flour by hand has so many variables. One being how it affects the amount of water needed. This requires advanced knowledge from the baker of the exact feel and texture. It can be frustrating and not fun. And has scared many away from making their own delicious pies from scratch.

I want to change that and show you a super easy way! Fool-proof almost. Why? Because I love pie so much and want every one to feel confident to make it at home themselves.

How you ask? By following carefully composed recipes. The video recipes in this course will show you through all the action! They are consistent and precise every time!!!! That's why I know you can succeed. I have done the challenging work of getting the recipes right. So you can just enjoy the process. And take all the credit from your loved ones!

Since I am a visual learner, that is how I teach. Step-by-step, follow me in your own kitchen. And by the time we are done, your pies will be beautiful and scrumptious. That I guarantee.


I begin by showing you the first pies I mastered: Crumb pies - Peach, Spiced Rhubarb, and Jumbleberry.

Then will be how to make classic Double-crusted pies - Apple, Strawberry Rhubarb, Wild Blueberry, Blackberry, and Bumbleberry.

For some of my favorite Specialty pies - Pecan Brownie, Dark Sweet Cherry, and Fresh Butternut Pumpkin Pie.

Cream pies are better than icing on a cake! My favorites are - Lemon Cream, Chocolate Cream, and Coconut Cream all with fresh whipped cream of course!

And lastly you will make a delectable Chicken pot pie, the way it should be! (full-flavored chicken stock with amazing health benefits turned into your own homemade gravy).

Oh and let's not forget...Tarts are even easier than pie. Spinach Mushroom and Gruyere Tart, Smoked Salmon & Leek Tart, Caramelized Onion Tomato & Goat Cheese Tart, Fresh Raspberry Tart, and Cheese Apple Tart. Perfect for any casual meal or picnic.


A few pie reviews from customers at Passionate For Pies:

"Wow. Just. Wow...The crust is flaky and buttery, melt in your mouth amazing. The chicken pot pie was delectable in every way. The fruit pies were also amazing...." - Camille V. - Tacoma, WA

"Been looking forward...since I read about it in The Wall Street Journal, and it lived up to our expectations. Delicious." - Renay Portland, OR

“If heaven could exist in a pie, you would find it here. We shared the spiced rhubarb pie and the dark chocolate coconut cream pie. The fresh organic cream on the coconut was amazing. It was all the best pie I have ever had... " -Rob S. Austin, TX

"Unbelievable...I am a pie maven, but I bow to "Passionate for Pies". The best crust ever, not too sweet, really fantastic. We will go back tomorrow to take some home on the plane! " - Kathleen R. Fayetteville, NY

#5 Bake the Best Bagels

Take your bread baking skills to a new level with a variety of delicious sourdough and yeast bagels.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 2361, Price: $79.99

Students: 2361, Price:  Paid

Edited: Updated January 2016

This course, "Bake the Best Bagels" will cover several different types of bagels including:

  • Sourdough Sesame Water Bagels
  • Sourdough Honey Egg Bagels
  • Hybrid Onion Poppy Seed Bagels (bagels made with sourdough and commercial yeast)
  • Sourdough Whole Wheat Cinnamon Bagels

You will learn different methods of making the bagels, including overnight bagels and one day bagels, bagels made with a mixer and bagels made by hand with dough folding.

We will cover bagel water baths and washes as well as different toppings and methods of toppings.

You will also learn how to make your own sourdough starter, easily with a day by day method. Sourdough baking has never been so much fun!

Join me and bake up a batch of the best bagels! You will never again wonder what to make for breakfast or what food is best to take while traveling...bagels, of course!


by Toni

Another Win!

I've taken most of Teresa's Sourdough classes. Not only are the classes very well taught, the results have been consistently successful and she's extremely responsive to posted questions (a few hours or less). For a new baker these nuances add to my confidence and encourage me to explore new baking territory. I never considered baking bagels until Teresa published her latest video course. I don't think I'll ever purchase bagels again!

This course published Dec 2015

#9 Bake Extreme Fermentation Sourdough Bread

New method for extreme fermentation using "hands off" and extended ferments.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 2269, Price: $79.99

Students: 2269, Price:  Paid

This course was inspired by Yohan Ferrant's "Do Nothing" bread which I observed him making at the "Quest for Sourdough" workshop in Belgium at Puratos. 

My objects for this course are:

  1. To modify the gluten of bread, making it not only more digestible, but resulting in terrific flavor. 
  2. Show the student how to vary the "sour" or mildness in their long ferments. 
  3. Develop a method to ferment large batches of dough and be able bake up bread with only a few hours notice after the dough has fermented over the course of several hours or days.
  4. To offer an option for those who wish to go "Gluten Free" but still want to eat real bread. This is not free from gluten but the gluten is modified to the point where many with digestive issues can eat real bread again. 

With this course, I believe I have achieved all of my objectives. You will learn not only how to do an extreme ferment of the dough, but how to make it either "sour" or mild and how to have dough handy to bake with only a few hour notice.

Although this course is aimed at the more advanced sourdough baker, it is easy enough to follow if you've taken some of the beginning and intermediate courses. Sourdough baking basics are not covered in this course. 

This course will make it easy for the working person to have world class bread throughout the week with very little work and short notice. It will also be helpful for those who wish to modify gluten to make it more digestible. 

Welcome to "Bake Modified Gluten Sourdough Bread" and enjoy the experimentation! 


Sourdough Bread Baking 102 – Exploration

Sourdough 102. Explore some of the techniques behind bread baking and learn to challenge baking methods.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 1785, Price: $79.99

Students: 1785, Price:  Paid

I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had experimenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at beginning and intermediate sourdough bakers. 

If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free downloadable e-book on how to make your own sourdough starter that you can print out. 

The course covers:

  • Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.
  • Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.
  • Recovering from a mistake. I made a huge mistake when I was doing one of the experiments, so instead of ditching the experiments, we explore how to recover from a mistake and we make beautiful Ciabatta bread.
  • All purpose flour VS bread flour. In this experiment we explore the differences between all purpose flour and bread flour. We'll use three experiments and do a higher hydration each time. You might be surprised at the outcome.
  • With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.
  • The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard! 

We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section). 

We are going to have a lot of fun! So join me in this exploration of sourdough baking! 


Japanese Pastry Course #2 Japanese Cheesecake

Learn how to make fluffy Japanese cotton cheese cake and bake rich cheese tarts. Amazing delicious desserts baking!

Created by IndyAssa Japan - Online Sweets Academy


Students: 1770, Price: $29.99

Students: 1770, Price:  Paid

Have you ever heard about Japanese cotton cheese cake?

When I was living in Dubai, many friends asked me « Do you know how to make Japanese cotton cheesecake? ». Actually I didn’t know that the cotton cheesecake is a specialty of the Japanese.

I thought it was just one of many kinds of cheesecake.

Japanese cotton cheesecake is very different from the regular cheesecake.

It offers the same iconic sweet and tangy flavor of cheesecake with a soft, light and airy, melt-in-your-mouth texture.

The big difference between a regular cheesecake and Japanese cotton cheese cake is the addition of the meringue, so the cake becomes airy and fluffy.

It looks simple but I realized it is not after I tried baking it a couple times and failed many times. For this course, I’m going to show you not only the recipe, but also the reasons why we fail, the solutions, and helpful tips. When you have questions, you can ask me anytime from my Q&A page in the course.

Also I’m going to introduce a new trendy Japanese cheese cake, which is Japanese cheese tart.

Japanese cheese tarts have been getting popular here over the last 5 years. Cheese tart shops have been increasing everywhere not only in Japan, but also in other parts of Asia.

It’s crispy sweet crust filled with fluffy rich cheese cream.

This is originally made from Japanese cheese but after re-doing the recipe over 10 times to find an original blend, I succeeded in a version which you can make with ingredients outside of Japan.

I will explain every single step and give you all the tips, so let’s enjoy baking together!

So if you are interested in Japanese cuisine, want to add a new and delicious dessert to your collection or just want to impress your guests are the next dinner party…. this class is for you.

Are you ready for exploring the world of Japanese sweets and desserts?

Let’s get started!


#6 Learn to Bake Magnificent Challah Bread

Baking Sourdough Challah or Traditional Challah Bread - It's Magnificent!

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger


Students: 1760, Price: $79.99

Students: 1760, Price:  Paid

Challah, magnificent Challah! Have you always wanted to bake up some Challah but felt it was too much of a challenge? Now see how it's made step by step with videos, recipes, instructions and instructor support.

This sweet bread is loved and enjoyed by millions the world over. In this course you will learn to bake three various types of Challah:

· Commercially yeasted Challah (A dessert Challah)

· Hybrid (a mix of yeasted and sourdough)

· Sourdough Challah

The formulas will also have variations using different ingredients and methods. The two methods are to mix with a dough mixer and to mix by hand. However all of the doughs can be mixed either by hand or by mixer.

The variations will contain different ingredients or dough formulas with changes for milk/non milk, butter/oil, sugar/honey, different egg washes and various toppings. You can experiment with your own glazes and toppings.

You will also see professional baker Andrew Meltzer as he demonstrates how to braid different styles of Challahs from one single braid all the way to seven braids and a six pointed star Challah! Braiding is so much fun and you can stuff braids for fun and exciting new flavors!

So come on and join me, learn to bake and braid your own magnificent Challah and see why so many people love Challah!

Vegan and Gluten-Free Baking – Easy and Delicious

Learn to create and bake your own vegan and gluten-free breads, cakes and more

Created by Samuel Schanderl - Vegan Food YouTuber


Students: 1515, Price: $39.99

Students: 1515, Price:  Paid

This course is for people who love breads, cakes and muffin and want to enjoy them vegan and gluten-free.

It is for people who love learning and want to become expert home bakers in an easy and fun way.

If you want to avoid gluten and follow a vegan diet, baking seems difficult and your options appear limited. Most breads and cakes in the stores have gluten, eggs or option for you.

And on top of that, baking can seem complicated, and there is no place to learn everything from scratch.

The internet is crowded with tons of blogs, videos and recipes, while none of them teaches the system, the structure, or the the know-how that is essential to learn vegan and gluten-free baking.

So many questions remain unanswered:

  • Which flours can I use?

  • How can my dough stick together?

  • How much of each ingredient should I use?

  • How can I replace ingredients that I don't like?

  • What ingredients should a vegan and gluten-free dough consist of?

  • How can I adjust recipes to my own liking?

All of this, and more, will be covered in this course. You will learn all everything you need to know:

  • How a recipe is build

  • Which flours, flavors and baking ingredients you can use

  • The simple tools you need for baking

  • How to knead a dough

  • How you can adjust recipes to your personal liking

  • How to bake 21 different recipes: Delicious vegan and gluten-free breads, cakes, brownies, muffins and cookies

  • How you can create your own recipes

  • And more

Baking will no longer seem like a mystery, on the contrary, you will find baking easy, clear and enjoyable.

Become the baker your friends will love. Stop looking around, and start creating your own delicious recipes.

Start baking now!

How to Bake Real Artisan Bread

Learn the skills, tricks and tips needed to make delicious artisan bread with confidence.

Created by Dan & Johanna McTiernan - Award winning artisan bakers and permaculture homesteaders


Students: 1454, Price: $24.99

Students: 1454, Price:  Paid


Ever dreamt of baking fabulous artisan bread at home to wow your friends and family? Tired of baking bread that resembles a house brick? Want to be confident that you are baking healthy, tasty bread from ingredients you can trust? Then this is the course for you!

Using high quality video the course takes you through the whole process of baking artisan bread at home using the traditional English sponge and dough technique.

Our clear and thorough course guides you step by step through the various stages of artisan bread baking, and we give you you an understanding of the reasons why slow fermentation makes so much better bread. By gaining insight into how fermentation, gluten development and other factors affect your bread the course not only enables you to make slow fermented bread in your own kitchen, but gives you the confidence to improvise, devise your own recipes, and further enhance your skills.

The course shows you how to make round loaves, batons, baguettes and fougasse. And alongside the video we provide you with downloadable tried and tested recipes (slow white loaf, granary, wholemeal, semolina raisin and fennel, apricot and cinnamon) and instructions that you can print and keep.

Artisan bread is made with time,

So are the happiest people.

Slow down,

Learn to bake.

Pro Baking Pastry Desserts: Buns, Croissants & Schneck.

Secrets of Pastry Cream & Baking most common Pastry desserts like Croissants Pain au chocolat, Schneck & Buns

Created by Cookin's love - Online Cooking School: Baking, Bakery Pastry, and Cooking.


Students: 1392, Price: $39.99

Students: 1392, Price:  Paid

Who is this Class For?

- Anyone interested in Baking Pastry desserts!

What we will Learn?

- How to make the pastry cream: secrets and tips

- Pain au chocolat dough and baking 3 pastry desserts with it (pain au chocolat, Croissant & Schneck)!

- Bun dough and baking 2 Pastry desserts with it ( Burger and cream buns & Chocolat buns)!

Let's bake together and make lovely Pastry desserts! Enroll now!

(Facebook group Cookin's love - Group of cooking lovers)


Here are extra history Infos for baking Pastry desserts in this course if you’re interested in it!

Baking is a method of preparing food and dessert that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.

History of Baking Pastry Desserts:

Pain au chocolat literally chocolate bread; also known as chocolatine in the south-west part of France and in Canada, is a type of viennoiserie or pastry dessert roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center.

Pain au chocolat is a pastry dessert made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.

In France, the name of the pains au chocolat pastry varies by regions :

· In the Hauts-de-France and in Alsace, the words "petit pain au chocolat" or "petit pain" are used.

· In central France and in Paris, the words "pain au chocolat” are used.

· In South-West France (Nouvelle-Aquitaine, Occitanie) and in Canada, the word "chocolatine" is used.

In Belgium, the words "couque au chocolat" are also used.

Chocolatine desserts are often sold in packages at supermarkets and convenience stores or made fresh in pastry shops.

· In Lebanon, Tunisia, Algeria, Morocco, the Netherlands, Belgium, Norway, Ireland, Denmark, and the United Kingdom, they are sold in most bakeries, supermarkets, and cafés as the most popular Pastry dessert for breakfast.

· In Germany, they are sold less frequently than chocolate croissants pastry, but both are referred to as "Schokoladencroissant".

· In the United States and often Canada, Chocolatine desserts are commonly known as "chocolate croissants".

· In Belgium's Flanders region, they are sold in most bakeries, and referred to as "chocoladekoek" or "chocoladebroodje".

· In Portugal and Spain, these pastry desserts are sold in bakeries and supermarkets, as napolitanas (i.e., from Naples).

· In Mexico, they are also most commonly found in bakeries and supermarkets and are known as chocolatines.

· In El Salvador and Brazil, they are referred to as "croissant de chocolate".

· In Australia and New Zealand, they are commonly referred to as "chocolate croissants", and are sold freshly baked in most bakeries and supermarkets.

Croissant is a buttery, flaky, Baking viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other pastry desserts are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped breads have been made since the Renaissance and crescent-shaped pastry cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough pastry made them into a fast food which can be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was explicitly a French response to American-style pastry fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.

Schneck or escargot is a spiral pastry dessert often eaten for breakfast in France. Its names translate as raisin bread and snail, respectively. It is a member of the baking pâtisserie viennoise (Pastry of bakeries) family of baked foods.

In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as part of a Continental breakfast.

Cookie Baking Arts: Sablé, Choco Cookies & 4 more Cookies.

Cookie Baking Arts course helps you to learn baking 3 Worldwide and 3 Moroccan Cookies (Exclusive Pastry Desserts)

Created by Cookin's love - Online Cooking School: Baking, Bakery Pastry, and Cooking.


Students: 1141, Price: $39.99

Students: 1141, Price:  Paid

Who is this Class For?

- Everyone interested in Cookie baking & Pastry Desserts!

What we will Learn?

- How to Bake Three of International Cookies that are Chocolate chip cookies, Coconut Cookies, and Sablé with our Pastry Fondant Secret Recipe!

- How to Bake Moroccan Cookies that are Ghriyba cookies, Bleegha Cookies, and Segar Cookies!

- Final thoughts: Explaining some things you need to focus on to succeed Baking Our Cookies Suggestions.

Let's learn Cookie baking together and make lovely Cookies and Pastry Desserts! Enroll now!


Here are extra history Infos for Cookie baking, Cookies, and Pastry Desserts in this course if you’re interested in it!

A cookie is a baked or cooked food that is typically small, flat, and sweet. Cookie baking usually contains flour, sugar, and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.

In most English-speaking countries except for the United States and Canada, crisp cookies are called biscuits. Chewier biscuits are sometimes called cookies even in the United Kingdom. Some cookies may also be named by their shapes, such as date squares or bars.

Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons, and Oreos, with marshmallows or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes "dunked", an approach which releases more flavor from confections by dissolving the sugars,[4] while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores, and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.

Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel very well, but they were usually not sweet enough to be considered cookies by modern standards.

Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became relatively common in the region. They spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors.[citation needed]

With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled especially well and became known on every continent by similar names, was the jumble, a relatively hard cookie made largely from nuts, sweetener, and water.

Cookies came to America through the Dutch in New Amsterdam in the late 1620s. The Dutch word "koekje" was Anglicized to "cookie" or cooky. The earliest reference to cookies in America is in 1703, when "The Dutch in New York provided...'in a funeral 800 cookies...'"

The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century.

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips or chocolate morsels as its distinguishing ingredient. Circa 1938, Ruth Graves Wakefield added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie.

The traditional recipe starts with a dough composed of butter and both brown and white sugar, semi-sweet chocolate chips, and vanilla. Variations on the recipe may add other types of chocolate, as well as additional ingredients such as nuts or oatmeal. There are also vegan versions with the necessary ingredient substitutions, such as vegan chocolate chips, vegan margarine, egg substitute, and so forth. A chocolate chip cookie uses a dough flavored with chocolate or cocoa powder before chocolate chips are mixed in. These variations of the recipe are often referred to as ‘double’ or ‘triple’ chocolate chip cookies, depending on the combination of dough and chocolate types.

Sablé is a French round shortbread cookie that originates in Sablé-sur-Sarthe, in Sarthe.

According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670.

The French word sablé means "sandy", which is the French term that takes the place of the English "breadcrumbs". Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand.

A ghoriba (Arabic: غريبة‎, also spelled ghribia, ghraïba, or ghriyyaba) is a type of cookie prepared in the Maghreb and other parts of the Arab world. It is a rounded, shortbread cookie made with flour, sugar, butter, and usually almonds. It is often served with Arabic coffee or Maghrebi mint tea. Ghoriba sometimes pronounces as Ghurayba, has been around in the Greater Syria area, Iraq, and other Arab countries since ancient times. They are similar to polvorones from Andalusia and qurabiya from Iran.

How to Bake : Baking Basics – 6 Classic Bakes

Learn how to master baking basics with 6 classic baking recipes made simple. Wow your friends and family!

Created by Rachel Reynolds - Baker & Consultant


Students: 1000, Price: $19.99

Students: 1000, Price:  Paid

This Baking Basics course is designed to help those who are less confident in the kitchen to understand the terminology and ingredients used in the baking world,  and to confidently be able to create some wonderful cakes and bakes. This is our 1st full course which covers 6 classic baking recipes and their techniques. 

The course is broken into 7 lessons which cover

  • Tips and Equipment
  • How to bake a Classic Victoria sponge cake 
  • How to bake Carrot cake
  • How to bake Chocolate Brownies
  • How to bake and ice Butter Biscuits 
  • How to bake French Meringues
  • Thank you and Bonus Recipe (Rachel's favourite biscuit)

The course comes with PDF downloads for each lesson; including the main recipe with step by step instructions and an additional 3 recipes for each lesson for you to practice your skills. 

You will enjoy this course if you are keen to learn how to bake or just love eating cake!  

(If you have taken my free Victoria sponge video -  this full baking course includes the Victoria sponge cake filmed professionally because it's techniques are so important to those wanting to learn baking basics. I have included a bonus recipe video as a thank you!) 

Banana Chocolate Entremet Cake Recipe

8 flavorful layers of Banana and Chocolate with a crunch

Created by Shane Angeles - CEO/Pastry Chef at Dream Patisserie


Students: 990, Price: Free

Students: 990, Price:  Free

An easy entremet recipe for you and your family to enjoy especially this holiday season! It contains 8 flavorful layers of banana cake, banana mousse, cashew ganache, ganache and cashew shards. It sounds like it has a lot of layers but it only has 5 components that are very easy to make.

Become a Great Baker #2: Cheesecake Extravaganza

Learn how to create perfect cheesecakes, stunning personal desserts, and sophisticated decorations!

Created by Cake Nuvo - Online Baking School - Where Cakes and Art Mix


Students: 966, Price: $119.99

Students: 966, Price:  Paid

Amaze your family, friends and clients with perfect stunning cheesecakes that never fail to impress. Follow award-winning pastry chef Irit Ishai in this comprehensive course, and create many kinds of cheesecakes, leveraging modern designs and unique presentations.

Learn many exciting recipes including cream cheese filling, graham cracker crust & fruit flavored sauces, and discover how to customize them by adding surprising flavors and spices. Master critical baking techniques to ensure your cakes always turn out perfect. Advance your decoration skills by making many kinds of elegant decorations and learn sophisticated techniques for working with isomalt and filo dough. Explore the world of edible flowers and advance your skills making them using fruits and fondant.

Finally, you’ll get detailed step-by-step guidance on decorating and plating four unique and stunning cheesecake desserts, as well as on creating three fabulous large cheesecake designs.

You can leverage the recipes and techniques taught in this course for many projects, and advance your baking skills in many areas. Simply put your favorite apron on, and join us on the path to baking mastery!

Japanese Pastry Course #4 Japanese Roll cake

Learn how to bake three different types of soft and fluffy roll cake batter and different types of cream fillings.

Created by IndyAssa Japan - Online Sweets Academy


Students: 818, Price: $29.99

Students: 818, Price:  Paid

This is my fourth Japanese pastry course, and I’d like to focus on Roll Cake.

I think most of you know about the “Swiss roll”, and Japanese roll cake looks similar. But since we prefer light, soft, not-too-sweet desserts, we make a Japanese style roll cake.

In this course, you will learn three different types of roll cake batter, and different types of cream fillings.

All of my recipes create delightfully soft and fluffy roll cakes. They are classic recipes so you can enjoy mixing and matching them how you like to create your own style rolls!

You will also learn the technique for rolling the cake beautifully, and how to serve the cake for your family and friends or prepare for sale.

I’m going to show you every single step even some small tips, so you will get the hang of it.

For this lesson, I will use the professional recipe but you can make it at home.

Hope you enjoy baking with me!

Quick & Easy Non Dairy Dessert Course

Starter Program to make dairy-free has never been easier!.

Created by Manuel Caride - Culinary Chefs Through The art Of Delicious Cooking


Students: 646, Price: Free

Students: 646, Price:  Free

Join the over 3,000 students from all over the world as we take you on an amazing journey into Dairy-Free desserts. We will share our tips and tricks and we've done all the heavy lifting, so you don't have to.

By the end of this course, you will be able to:

  • Understand the difference between all types of chocolates

  • Know how to make Desserts that will blow your mind, such as

  • Pumpkin Cheesecake

  • Chocolate Truffles

  • Raw Brownies

  • and Dairy Free Whipped cream

    Any many more.

We designed this course to be easy to follow and with a few challenges so that you can test where you are along your cooking journey.

This course is designed for everyone!

The Family Chef looking to get their family excited about dinner time or what I call "hash out the day" time

The Professional Chef looking to step up their menu game with some plant-based option


The Aspiring Chocolatier looking to sell candies and desserts to pay for that much-needed vacation.

Either way, we got you covered.

Check out our preview videos and let's get started.

Feel free to reach out using the message feature and I will be sure to answer any question you have, before and after you enroll.

As always, we're the vehicle and you're the driver so have fun!

Manuel C

Head Course Creator

The Essential Sourdough Bread & Pastry Baking Course

The Ideal Baking Course to Master Sourdough Breads & Pastries - Start Baking Artisan Breads & Croissants with Sourdough

Created by Marceau Dauboin - Artisan Baker & Owner of The Yeastie Bois Bakery


Students: 577, Price: $89.99

Students: 577, Price:  Paid

In this baking course you will learn to bake delicious Sourdough Breads & Pastries by a French Artisan Baker from the comfort of your own home. All recipes will be completed with your very own Sourdough Starter which you will learn to make completely from scratch!

  • Colleen: "His course is great value for money and his instructions are so easy to follow. My first attempt at making bagels was a great success!! Can't wait to try his sourdough bread recipe next!"

By the end of this course you will be able to make some of the world's most famous Bread & Pastry Recipes with concise yet comprehensive lectures, hand crafted over countless hours of experimentation, tweaking and practice.

  • Brent: "Goes in great detail about the process as well as talking about the actual science behind the baking, making for not only an informative lecture but one that is also interesting"

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use.

Learn the Sourdough techniques behind baking amazing breads & pastries in the following delicious recipes:

  • Bagels

  • Sourdough Bread

  • Rye Bread

  • Rustic Baguettes

  • Croissants

  • Sourdough Starter

Included in this course is also a Free Original E-book containing all recipe Ingredients & Instructions for quick and easy reference.

There is no better way for you to discover and explore the incredible world of Sourdough Baking than with this course!