Making Michelin level baking skills accessible to everyone
The Online Pastry School is for anyone with a passion for pastry and baking
We have a library of over 60 baking courses and lessons including desserts, cakes, breads and confectionary. These are all taught by top chefs from Michelin starred restaurants and top bakeries around the world.
The lessons are available to watch anytime and with certificates for beginner, intermediate and advanced levels, there is something for everyone. There is also a Theory base with everything you need to know about ingredients and techniques.
Beginner Lessons - Included
Who are they for?
-
- Knife skills
- Using gelatine
- Filling a piping bag
- Making sugar syrup
- Preparing vanilla pods
- Zesting fruit
- Preparing stone fruits
- Working with heat
- Easy white bread
- Carrot cake
- Banana bread
- Buttermilk pana cotta
- Shortbread
- Chocolate ganache
- Sweet pastry
- Cheese crisp breads
- Chocolate cookies
- Personalised biscuits
- Lemon posset
- Chocolate sauce
- Toffee sauce
- Crème pâtissière
- Yeast and flour theory
- White and brown bread
- Brioche
- Bread and butter pudding
- Toffee cookies
- Caramel sauce
- Custard
- Fruit pavlova
- Peanut and chocolate crunch
- Mincemeat
- Marinated fruits
- Hazelnut and chocolate spread
- Lemon curd
Intermediate Lessons - Included
Who are they for?
Our intermediate lessons focus on the next level of recipes and techniques to impress your family and friends.
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- Lemon meringue parfait
- Madeleines au miel
- Chocolate and peanut cake
- Doughnuts
- Scones
- Honeycomb
- Lime crème brûlée
- Classic scones
- Liquid caramel centre cupcakes
- Peanut and caramel cake
- Chocolate doughnuts
- Babka
- Flan parisienne
- Sticky toffee pudding
- Berry trifle
- Sweet pastry
- Chocolate tart
- Fruit tart
- Raspberry and vanilla tart.
- Vanilla and liquid caramel
centre cupcakes - Classic Victoria sponge
- Lemon drizzle cake
- Salted caramel
- Tonka bean ice cream
- Chocolate and strawberry delice
- Vanilla ice cream
- Raspberry sorbet
- Dipped ice creams
- Coconut ice cream
- Lemon curd
Advanced Lessons - Included
Who are they for?
Our advanced classes are for confident cooks ready to try something a little more impressive.
- Black Forest dessert
- Eton mess
- Hand-painted apple mousse
- Salted caramel éclairs
- Praline macarons
- Dark chocolate and raspberry cake
- Exotic cheesecake
- Chocolate macarons
- Religieuse
- Paris-Brest
- Professional ice cream base
- Apple and caramel choux bun tower with gold leaf
- Glazed brownie slice with toasted almond ice cream
- Pulled sugar dessert garnish
- White chocolate and raspberry cheesecake
- The liquid centre milk chocolate heart
- Glazed peanut petits gâteaux
- Chocolate-encased tiramisu
- Edible chocolate candles
Chat with the chefs
Membership also comes with support from our chefs, so you can ask questions on demand whenever you need a helping hand.
Marry Bayes // 13:00
I forgot to pick up the peanuts, can I use something else?
Ben Mariner // 13:01
Sure no problem, you could do it with any other nuts. If you don’t have any at all you can also just add 50g extra flour to substitute if needed
desktop, tablet and computer
& Home Cooks
60+ video lessons taught by top
chefs with 1:1 support
support from top chefs to answer any
questions on pastry and baking
Ben Mariner
His Career started at age 13 working at a number of restaurants and boutique hotels in Dorset before earning a full scholarship with The Royal Academy of Culinary arts at just age 16.
After training with the Royal Academy he was sent to one of London’s iconic five star Hotels, The Goring. It was here that Ben’s career started to take shape. After five years at the hotel he progressed to Pastry Chef de Partie, along the way taking part in the preparations for the wedding of the Duke and Duchess of Cambridge in 2011. This was followed by the honour of cooking for HRH Queen Elizabeth and members of numerous royal families from all corners of the world. T he icing on the cake came in 2013 when the restaurant won its first ever Michelin star since its opening in 1910.
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