Pastry
Advanced Pastry Techniques
Lamination, choux, macarons, and the entremets work that defines a specialized pastry cook. Service-ready output at every stage.
Duration
10weeks
Classes
20
Total Hours
200
Tuition
$5,000 – $7,000
Reserve your seat
Rolling monthly cohorts of six. Hold your seat with a deposit — talk to us before you commit.
$500 deposit · Payment plans
When it runs
Rolling enrollment — new cohorts start each month. Your welcome call will lock in your specific start date based on partner-kitchen availability.
Where you’ll train
Inside a working Breadfruit-certified partner kitchen in your area. Real production environment, real service hours, real chef instruction.
Who teaches you
The partner chef who runs the place, or their certified lead instructor. Someone who cooks for a living — not a classroom teacher.
Time commitment
Roughly 20 hours per week — typically 5 hours per day, 4 days a week. Day or evening schedule, set during onboarding to fit your life.
Class size
Six students per cohort. Small enough that the chef knows your hands.
Who it’s for
Career-builders, career-switchers, and serious home cooks alike. No prerequisites. No GED required. We meet you where your hands are.
What it includes
All ingredients and materials. A starter set of essential tools. A Breadfruit Academy Certificate of Completion. Access to job placement through Breadfruit Connect on graduation.
Paying for it
Three- and six-month payment plans available. Scholarships and sliding scale for working cooks — ask on your welcome call. No tuition is due before your first day.
Week 1
Introduction to Advanced Pastry Techniques
- Class 1 Course Overview and Terminology
- Class 2 Kitchen Safety and Equipment
Week 2
Laminated Doughs
- Class 3 Croissants
- Class 4 Danish Pastries
Week 3
Choux Pastry - Eclairs and Cream Puffs
- Class 5 Choux Pastry Basics
- Class 6 Filling Techniques
Week 4
Advanced Choux Pastry Applications
- Class 7 Choux Pastry Variations - Gougères
- Class 8 Profiteroles and Croquembouche
Week 5
Mastering Macarons
- Class 9 Macaron Basics
- Class 10 Filling and Flavor Variations
Week 6
Advanced Macaron Techniques
- Class 11 Macaron Troubleshooting
- Class 12 Decorative Techniques
Week 7
Advanced Cookie Techniques
- Class 13 Decorated Sugar Cookies
- Class 14 Stuffed Cookies and Cookie Bars
Week 8
Final Projects and Review
- Class 15 Student Projects
- Class 16 Course Review and Q&A
Week 9
Introduction to Advanced Pastry Techniques
- Class 1 Course Overview and Terminology
- Class 2 Kitchen Safety and Equipment
Week 10
Laminated Doughs
- Class 3 Croissants
- Class 4 Danish Pastries
- ·A Breadfruit Academy Certificate of Completion — signed by your instructor.
- ·Skills you can use Monday — not classroom theory.
- ·A portfolio of work you produced during the program.
- ·Job placement access through Breadfruit Connect — the hiring marketplace for graduates.
- ·A reference from the chef who taught you. Real, named, and reachable.
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