Beginner
5/5
Bread Making Fundamentals
with German bread pope Lutz Geißler
immersive video lessons
classes every month
love their experience
money-back guarantee
One-time purchase. Instant PDF gift card. Perfect for any occasion.
You can tell he has 2 Michelin stars! Learning how to properly ferment and create balanced acidity is key to dynamic dishes.
Creative Cooking with Fermentation with Jeroen Achtien
This is truly fine dining at its best!
Creative Cooking with Fermentation with Jeroen Achtien
Bialys are my new favorite. So much easier than bagels! The walnut and onion filling is incredible.
Savory Baking with Cynthia Barcomi
Loved the Red Beet Bread! So vibrant and flavorful.
Savory Baking with Cynthia Barcomi
The Twisted Garlic Bread alone was worth it! Cynthia makes tricky yeast dough feel totally manageable.
Savory Baking with Cynthia Barcomi
The mixture of theory and practical recipes is great. My family and guests are always delighted with the results!
Excellent! I've learned so many professional techniques that improved my home cooking immensely.
High-quality content and detailed workbooks. It's like having a top chef mentor me in my own kitchen.
“Perfect foundational knowledge. Excellent and important course. Thank you!” — Matthew
“I'm already looking forward to another class!” — Alexander
“Well explained and demonstrated!” — Evelyn
with master baker Claudio Perrando
with Michelin-starred chef Cornelius Speinle
with Michelin-starred chef Cornelius Speinle
with master baker Dietmar Kappl
with top chef Eduard Dimant
with top chef Lazaros Kapageoroglou
with Italy enthusiast Domenico Gentile
with top chef Eduard Dimant
with street food professional Edgar Bork
with cookbook author Svenja Ostwald
with master baker Claudio Perrando
with Michelin-starred chef Cornelius Speinle
with Michelin-starred chef Cornelius Speinle
with master baker Dietmar Kappl
with top chef Eduard Dimant
with top chef Lazaros Kapageoroglou
with Italy enthusiast Domenico Gentile
with top chef Eduard Dimant
with street food professional Edgar Bork
with cookbook author Svenja Ostwald
