Bringing the science to baking in year 5!

As I enter my 5th year as a business owner, I have finally been able to implement classes that involve the Science behind the baking.

As a kid, I hated Science and really had no reason to actually put much effort into learning about it. As an adult, I feel like we learn to appreciate things and have a new and improved perspective on things we dismissed earlier.

When I went to Johnson & Wales University in Charlotte, I took a baking Science class called “Baking Technology”. We made a dessert and alternated certain elements of the dessert and then talked about the Science and similarities and differences.

I have been incorporating bits and pieces of the Science and will continue to do so in my classes, but I want to teach my students through taste, smell, feel, touch and variants in the same recipe or a similar recipe. I am really excited to finally put together these classes and have lots of ideas of how they will work.

You do not have to worry about having something inedible or fully baked, I will still do my best to incorporate a baked from scratch element in each of these classes, but we will be diving in a little deeper into they why certain ingredients work the way they do and see for ourselves what happens when you use cake flour vs. all purpose flour, browned butter vs regular butter, cake mix vs from scratch cake and different kinds of brownies.

I really am excited to Teach these classes and hope you will join me! If this is not for you, feel free to share with anyone else that may enjoy one of these types of classes. As always, if you have an idea, please feel free to share!

These classes are for any age level and any skill level and will remain as fun delicious and interactive with a hint of Science:)

You can sign up for all of my classes on my website and Eventbrite. I look forward to seeing you soon!

xoxo

Annie