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Pastry Essentials: Leavening in Baking

Step into the heart of baking with our Pastry Essentials course focused on leavening. Uncover the workings of fermentation, yeast, and chemical leaveners as you explore the wide world of bread making. From building shaping techniques to perfecting simple glazes, lift your skills while enjoying delightful creations like milk bread, muffins, and scones.

  • All levels
  • 12 and older
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  • 118 W 22nd St, New York, NY
  • 4 hours

Express Checkout – $250

Sat. Nov 21, 2026, 10am ET


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Class Description

Description

Understanding leavening agents unlocks the mysteries of successful bread and pastry baking. This class explores three primary bread categories, each with distinct characteristics: Lean Breads with minimal added fats and sugars, enriched breads containing eggs and butter for tender crumb structures, and quick breads leavened with chemical agents rather than yeast. You'll master proper fermentation practices, learn to work effectively with commercial yeast, and understand the critical differences between yeast-driven leavening and chemical leavening methods. The course also covers various shaping techniques that elevate your final products and teaches you to prepare simple glazes that provide the ideal finishing touch.

Join us for an interactive, hands-on baking session where you'll prepare and taste an array of finished products, including milk bread with parker house rolls and cinnamon buns, fresh muffins, and traditional scones. Through direct experience, you'll develop a deeper understanding of how leavening agents fundamentally impact texture, flavor, and rise in baked goods.

Important Class Information:

All necessary supplies and materials are included. This is an interactive, hands-on experience, so please dress appropriately in casual clothing that you don't mind getting sugar residue on, and wear flat, comfortable shoes. Open-toed shoes and sandals are not permitted due to kitchen safety protocols. Long hair should be secured back to prevent contact with work surfaces and equipment.

School Notes: Please note, if you require a gluten free option for your baking class, you must alert the school in advance and there will be a +$15 fee applied for each gluten free substitute which will be collected directly by the school. Please contact them or CourseHorse to arrange this.

Refund Policy

Classes are not eligible for refunds, however classes are transferable.

  • Students may reschedule their class to an alternative date up to 4 business days prior to the class date for in-person classes.
  • All deposits & fees are forfeited for no shows.
  • We do not provide make-up classes.

The school reserve the right to cancel a class due to low enrollment up to 48 hours before the class date. The school reserve the right to change class schedules. If for any reason the school should cancel a class, a full refund will be offered to the student. However, we do not accept responsibility for any other expenses incurred such as hotel or airline cancellation penalties.

Cancellations or changes can be made through email at [email protected]. Please be sure to include the full name of the registered student, and class registration confirmation.

If a class is cancelled due to inclement weather, or other circumstance beyond our control (facility issues, power outages, etc.), we will contact you with as much advanced notice as possible by email or telephone, and issue you a refund to the original form of payment. We will make every effort to run the class as long as it is safe to do so. If we make the decision to run a class during inclement weather and you make the decision not to come, you will not be able to get a refund, we will offer only a credit for future use.

Credits are valid for a 12 month period of time.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

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