Join chef instructor Kristin “Baker Bettie” Hoffman for this 4-week baking boot camp!
Duration
- 3 hours once per week for 4 weeks
Winter 2025 Session Dates:
Wednesdays February 5th, February 12th, February 19th, February 26th
Summer 2025 Session Dates:
Sundays July 13th, July 20th, July 27th, August 3rd
About
Each week, participants will learn mixing methods, ingredient functions, classic baking techniques, approachable baking science, and master recipes that can be used for endless variations.
Topics and recipes covered in this baking boot camp include:
Week 1: Quick Breads
-Mise en place
-Importance of ingredient and baking temperatures
-Quick bread mixing methods
-Bakery style muffins
-Flaky buttermilk biscuits
-How to brown butter
Week 2: Cookies, Bars, & Cakes
-Function of sugar in baking
-Creaming method for cookies
-Drop cookie base recipe
-Ultra fudgy brownies
-Function of eggs in baking
-Creaming method for cakes
-Sponge method for cakes
-Chiffon cake
-Buttercream frosting
-Basic cake icing & piping
Week 3: Pies & Pastries
-Function of fat in baking
-How steam works as leavening
-Perfect pie crust
-Rough puff pastry
-Fruit Pies
-Cream cheese danish
Week 4: 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
-Rustic artisan boule
-Dinner rolls
-Chocolate babka
Students will take home the baked goods they make in class.
More Info
- This boot camp is for ages 16+.
- All tickets are priced per person as we keep our classes small.
- All tickets are final sale and non-refundable or transferable to another date. If you are unable to attend after purchase, you may gift your ticket to a friend.
- Allergens & dietary restrictions: This class includes wheat, dairy, and eggs. Please note that our kitchen regularly uses most major allergens.
Upcoming Dates
More Info
This bootcamp is ages 16+.
Allergens & dietary restrictions: This class includes wheat, dairy, and eggs. Please note that our kitchen regularly uses most major allergens.
Frequently Asked Questions
HOW DO I GET TO YOUR LOCATION?
Bettie’s Chicago is located in the River North neighborhood of downtown Chicago at 853 N Larrabee Street. This is right near the Larrabee and Chicago intersection. If you are taking public transit we are a 3-minute walk from the 66 Bus stop on Chicago Ave. We are also about a 10-minute walk from the Chicago Ave Brown Line stop.
Where do I park?
There is metered parking available all along Larrabee street in front of our space. It is typically very easy to find a spot, however there is also a parking garage located at 811 N Larrabee if needed.
How much baking skill do I need for class?
Unless otherwise stated in the class description, all of our classes are designed to accommodate every baking skill level. Even if you have never picked up a whisk, you are welcome to come and learn!
Is there an age requirement?
Most of our classes are appropriate for 16+. We do occasionally host classes geared towards younger students and this will be noted in the class title and description. Some of our classes are 21+ as they are BYOB and/or complimentary alcohol is served. This will be clearly stated in the class notes.
What is your cancellation policy?
All tickets are final sale, non-refundable, and non-transferable to another date. If something comes up and you’re unable to attend, you’re welcome to gift the ticket to a friend or sell it to another individual.
Will I get a certificate of completion?
Bettie’s Chicago is not an accredited culinary school or university. All of our classes are for personal educational purposes and are not considered professional training.
What covid precautions are you taking?
All staff at Bettie’s Chicago are fully vaccinated and keep up with any available boosters. We take care to fully sanitize all work surfaces between each class. Masking during class is up to each student’s discretion.