Still looking for the perfect last minute gift that doesn't require shipping across the country and is never out of stock? Consider our lineup of Baking classes on request – there's something for every type of baker out there. (And it's not just another apron!)
Our on-demand virtual classes can take place at any time and can be reviewed continuously, letting bakers learn at their own pace. Once you've purchased a class, you can give it away by simply sending the link and access code to the baker in your life. Whether you're gifting to die-hard bakers or avid cookie decorators, we've got you covered with a variety of baking themes. Pick a favorite or gift a few to make a curated baking bundle!
Photography by Patrick Marinello; Food Styling by Lydia Fournier
Cookies
IN Essential for decorating cookies, Senior Baking School instructor Melanie Wanders shares everything you need to know about baking the perfect sugar cookies, making flawless The cream kingand decorating like a pro with techniques including quilting, gathering and piping. This class is perfect for cookie decorating beginners and experienced bakers looking to brush up on their frosting skills—or impress their friends with perfect cookies.
Essential for decorating cookies
Not reviewed yet
$30.00
Pizza
Give a helping hand to the aspiring pizzai in your life. (Plus, this gift is basically an open invitation to their next pizza night.) Pizza expert Martin Philip teaches four different styles in this comprehensive class: quick weeknight pizza; classic Neapolitan-style pizza with bubbles; thick and puffy Detroit pie; and thin and crispy bar-style pizza. Learn the secrets to hacking your home oven for pizzeria-quality baking and helpful tips for Ooni ovens, too.
Homemade Pizza: From the Pan to the Neapolitan
26 Ratings evaluations
$40.00
Photo by Patrick Marinello
Bread
Perhaps your gift recipient already has our newest cookbook, the The Big Book of Bread. But they have it The Big Book of Companion Bread class? Cookbook authors Jessica Battilana, Martin Philip, and Melanie Wanders teach a handful of their favorite bread recipes, from buttery croissants to crunchy seed bread. In addition to step-by-step recipe instructions, expect deep dives into important bread topics such as shaping, when to use a baking stone, and the difference between fermentation and proofing.
The Big Book of Companion Bread
8 Ratings evaluations
$40.00
pie
This class covers all things pie, from crusts to fillings to toppings. Baking School instructor Kristen Suzuki introduces two types of pie dough (smooth and extra-flaky) along with fruit fillings that span the seasons: Cranberry Pie, Grilled Apple Pie, Double-Crust Peach Pie, fresh strawberry pie and a delicious tomato galette. . Expect helpful tips on rolling out pie dough, pinching techniques and how to judge doneness.
Fruit Pie from Scratch: The Perfect Recipe for Peaches, Apples, and More
6 Ratings evaluations
$40.00
Photo by Liz Neily
Bagels and Bialys
Once you've mastered homemade bagels, there's no going back to store-bought. Baking School instructor Jonathan Frishtick runs through three types: same-day bagels, overnight-rest bagels, and bagels with a preference (plus classic bialys as a bonus). There are also flavor variations for Marble-Rye Bagels, Asiago Cheese Bagels and Cinnamon-Raisin Bagels. If there's someone in your life whose Saturday always includes a stop at the bagel shop, this class was meant for them.
Bagels & Bialy: How to Make Bagels at Home
6 Ratings evaluations
$40.00
late morning
For the host who has it all, consider this Brunch Bakes class. Recipe editor Kye Ameden and Baking School instructor Jonathan Frishtick teach two master doughs, a soft sweet dough and a milk bread-like dough. Once mastered, these doughs become the basis for impressive baking like a wonderful raspberry jam-filled braid, a chocolate cinnamon roll babka, and pillowy cinnamon rolls.
Brunch Bakes: Babka, Cinnamon Buns, and Beyond
26 Ratings evaluations
$40.00
Check out our full Baking School hours for in-person, virtual and on-demand classes.
Cover photo by Patrick Marinello
