Understand the Why Behind Better Baking

If you’ve ever followed a recipe perfectly and still ended up with cookies that spread too much, baked unevenly, or tasted flat—this class is for you.

The Science of Baking Class is a deep dive into how ingredients, techniques, and equipment actually work together. Instead of guessing or relying on trial and error, you’ll gain the knowledge to diagnose problems, make intentional adjustments, and bake with confidence.

This is not a recipe-focused class. It’s a skill-building foundation that makes every recipe you bake better.

What’s Included

• 4+ hours of prerecorded video lessons you can watch and rewatch on your own schedule

• A 26-page printable reference booklet for quick lookups while baking

• Clear explanations paired with real-world baking examples

• Lifetime access so you can return to the material anytime

Ingredient Science: Learn How Ingredients Really Work

You’ll gain a deep understanding of common baking ingredients and how to use them correctly—not just what a recipe tells you to do.

Ingredient topics covered include:

• Flour

• Cocoa powder (including blooming cocoa)

• Chocolate

• Baking soda, baking powder, and cream of tartar

• Cornstarch

• Sugars

• Salt

• Eggs

• Butter

• Flavorings

You’ll learn why ingredients behave the way they do and how to choose the best application for the result you want.

Stuffed & Filled Cookies—Without the Guesswork

Stuffed cookies are beautiful—but they can also be messy and wasteful if done incorrectly.

In this class, you’ll learn:

• How to stuff and fill cookies successfully

• How to prevent leaks and uneven baking

• How to eliminate unnecessary waste

Behind the Scenes: A Real Bake Day

You’ll also get a behind-the-scenes look at a full bake day—from start to finish.

This includes:

• How I schedule my bake day

• Workflow and organization tips

• Packaging cookies efficiently and professionally

Perfect for anyone curious about what a real production day looks like.

Bonus Recipe Included

While this is not a recipe tutorial class, I’ve included one New York–style oatmeal cookie recipe so you can apply the concepts immediately and see how the science translates into real results.

Who This Class Is For

This class is perfect for you if:

• You want consistent, predictable baking results

• You’re tired of guessing why recipes don’t work

• You want to develop or modify your own cookie recipes

• You sell cookies—or want to—and need reliability

• You love understanding the science behind baking

No advanced equipment required—just curiosity and a desire to bake smarter.

Bake With Confidence, Not Guesswork

Once you understand the science, baking stops feeling unpredictable.

If you’re ready to move beyond recipes and truly understand how baking works, the Science of Baking Class will change the way you approach every cookie you make.

My Cookie Class Reviews:

“You have such a clear way of explaining things. I’ve learned so much from your class and would recommend it to anyone who wants to become a better cookie maker. After completing the course, I even gained the knowledge to create my own recipes. Thank you!”

— Lucy

“I just finished watching your class, and you are awesome. It truly felt like I was right there in your kitchen with you.”

— Verified Customer

“Thank you so much for the great class! It is absolutely worth the investment—you share so many valuable tips and nuggets of information.”

— Verified Customer

“This course was my birthday gift, and I loved it! I can’t wait to start my own cookie company. Thank you so much!”

— Verified Customer