Catalog
From your first home bake to industrial production — pick a tier and start baking today.
Four days inside Italy's finest pasticcerie
From the sponge to the perfect piped letter
From mise en place to your first laminated rolls
Eight delicate honey layers, silky sour-cream filling
The viral burnt Basque — display-stable, café-ready
Laminated, twisted, sugared — Instagram's favorite pastry
Consistent shells, 50-piece batches, zero rejects
Continuous mixers, sheet-pan yields, 12-month shelf-life
Heat-stable creams that survive the production line
Free Masterclasses
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4h 30m
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