This baking camp is geared to kids aged 8-13 years. Camp runs from 9 am to 4 pm. This is an immersive hands-on baking camp. We go over the steps, cover the key cooking principals of each recipe and practice, measuring, folding, kneading, whipping and separating eggs. Campers will learn the fundamentals of baking and we’ll cover intermediate baking challenges: …
Join us for a single day of camp. We’ll cook breakfast together, make lunch and also make an incredible dessert. Here’s the schedule: August 14: Choux au Craquelin August 15: Homemade pastry and Pie August 16: Macarons August 17: Jelly Roll with Raspberry Coulis and Swiss Meringue August 18: Camper’s Choice! Open to kids age 8 and up.
Join us for a single day of camp. We’ll cook breakfast together, make lunch and also make an incredible dessert. Here’s the schedule: August 14: Choux au Craquelin August 15: Homemade pastry and Pie August 16: Macarons August 17: Jelly Roll with Raspberry Coulis and Swiss Meringue August 18: Camper’s Choice! Open to kids age 8 and up.
Join us for a single day of camp. We’ll cook breakfast together, make lunch and also make an incredible dessert. Here’s the schedule: August 14: Choux au Craquelin August 15: Homemade pastry and Pie August 16: Macarons August 17: Jelly Roll with Raspberry Coulis and Swiss Meringue August 18: Camper’s Choice! Open to kids age 8 and up.
Join us for a single day of camp. We’ll cook breakfast together, make lunch and also make an incredible dessert. Here’s the schedule: August 14: Choux au Craquelin August 15: Homemade pastry and Pie August 16: Macarons August 17: Jelly Roll with Raspberry Coulis and Swiss Meringue August 18: Camper’s Choice! Open to kids age 8 and up.
Join us for a single day of camp. We’ll cook breakfast together, make lunch and also make an incredible dessert. Here’s the schedule: August 14: Choux au Craquelin August 15: Homemade pastry and Pie August 16: Macarons August 17: Jelly Roll with Raspberry Coulis and Swiss Meringue August 18: Camper’s Choice! Open to kids age 8 and up.
Learn how to make incredible light as a feather sponge cake and to fill it with the perfect jelly from seasonal Ontario fruit and Italian Swiss meringue. Delicious, beautiful sponge that looks so hard but is so dang easy! We’ll also make breakfast and lunch. Open to kids age 8 and up.
Learn how to make incredible Macarons with Italian Meringue. These Macarons are more stable. We are pairing them with delicious French Buttercream and lemon glaze and raspberry coulis. We’ll also make breakfast and lunch. Open to kids age 8 and up.
When my daughter was 4, she wanted a surprise birthday party. So, my husband took her on an errand and in that 45 minutes, we got the guests in the house and I decorated my daughter’s cake. One of the moms looked at it and said, “You are so lucky you are not a Type A Personality like me, I’d never be able to serve that.”