Pastry
Tarts & Pies
Crust mastery, custard work, savory tarts, and the production rhythm of pies and tarts for a working bakery case.
Duration
14weeks
Classes
14
Total Hours
280
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 Pies and Tarts
- Class 1 Baking Basics and Terminology
Week 2
Overview of Different Types of Pies and Tarts
- Class 2 Ingredients and Equipment
Week 3
Classic Fruit Pies
- Class 3 Pie Crust Techniques
Week 4
Rolling Out, Lining, and Crimping the Edges
- Class 4 Baking Fruit Pies
Week 5
Advanced Fruit Pies
- Class 5 Thickening Agents
Week 6
Hands-on Activity: Baking a Berry Pie
- Class 6 Combining Flavors
Week 7
Custard and Cream Pies
- Class 7 Custard Fillings
Week 8
Hands-on Activity: Baking a Classic Pumpkin Pie
- Class 8 Pastry Cream and Whipped Cream
Week 9
Savory Tarts
- Class 9 Savory Tart Dough (Pâte Brisée)
Week 10
Rolling, Lining Tart Pans, and Blind Baking
- Class 10 Savory Fillings
Week 11
Advanced Savory Tarts
- Class 11 Creative Savory Combinations
Week 12
Techniques for Making Seasonal Savory Tarts
- Class 12 Specialty Savory Tarts
Week 13
Final Projects and Review
- Class 13 Student Projects
Week 14
Feedback and Peer Reviews
- Class 14 Course Review and Q&A
- ·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.
Loading what graduates have to say…