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Baking Bootcamp is back with NEW classes!

Baking Bootcamp is back with NEW classes!
Whip yourself into baking and pastry shape with our six-week BAKING BOOTCAMP taught by Chef Lindsey. This baking and pastry program will teach you all the fundamentals you need to know to impress your friends, family and yourself at your next dinner party. $450/person (six two-hour classes)

  • Every Wednesday starting from September 17 until October 22, 7-9pm

Over six weeks, the lovely and passionate Chef Lindsey teaches the secrets of:

  • Marshmallows and Meringues
  • French Tarts and Galettes
  • Chocolate Soufflés
  • Candy and Caramels
  • Doughnuts
  • Croquembuche tower with spun sugar

Book now to guarantee your spot!

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Week 1: Introduction & Traditional American Sugar Cookies and Decorations

During the first week of bootcamp students get to know Chef Stephanie, learn their way around our kitchen and meet fellow baking bootcampers. She shows students how to make traditional American Sugar Cookies.

  • Find out the secrets to dough and learn how to bake, make icing for and decorate perfect sugar cookies
  • Learn different ideas for flooding and unique decorating ideas

Week 2: Mastering French Tarts and Pies

Week two of baking bootcamp begins! Our students will be hard at work learning the tricks of the trade to making classic French tarts and pies.

  • Lessons in dough-making and creating a mouth-puckering lemon curd & other delicious pastry creams
  • Stephanie guides students through filling the pie shells and finally baking their tarts

Students will not likely require instruction on how to enjoy these perfect little tarts! Let’s see who makes it out of the studio without sampling their creations.

Week 3: Making and plating the perfect Chocolate Soufflé

Baking bootcamp has students whipping up the perfect chocolate soufflé during week three. Chef Stephanie teaches students how to make this impressive dessert from start to finish.

  • Learn how to make the batter and how to bake a perfect soufflé
  • Create a delicious vanilla crème anglais to top your fluffy dessert

The only thing left to do at the end of class is enjoy!

Week 4: Mastering French Eclairs, Profiteroles & Cream puffs

This must be the only bootcamp where eating eclairs is encouraged! Week four is all about choux. Choux pastry, also known as pâte à choux, is an airy pastry used for making eclairs, cream puffs, profiteroles and more.

  • Learn the secrets of preparing the smooth batter required for this delicate dough
  • Become a master in piping the hollow puffs with homemade pastry cream

Week 5: Mastering Crème Caramel and Marshmallows – Working with sugar

Bootcampers will be walking on clouds during week five – fluffy marshmallow clouds that is.

  • Learn how to use different flavors and colours to make perfect fluffy marshmallows
  • Work with gelatin and learn how to cut, coat and present your creations

Stephanie will also share the secrets to making baked custard. Students prep and bake a deliciously creamy crème caramel!

Week 6: The secret to braiding and making perfect bread rolls and loaves

Last week of Baking Bootcamp! Before they go, students have one last class during which Chef Stephanie teaches students how to make the perfect bread rolls and loaves.

  • Learn proper kneading, rolling and snipping skills
  • Get experience making focaccia, bread rolls and scissor loaves

After six weeks, you’ll leave our bootcamp in the best baking shape of your life!

Book here:

Limited spaces!

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News: Chef Stephanie joins Le Dolci!

As the instructor of our brand new six-week Baking Bootcamp, Stephanie will whip you into culinary shape, teaching students the basics of baking arts!

Stephanie, a graduate of the French Culinary Institute, also holds a Masters from the Food Studies Program at New York University.

Stephanie knows delicious food. Some of her great experience includes:

  • Head Recipe Tester for
  • Recipe testing, styling and photography for the James Beard Foundation blog, Delights and Prejudices
  • Recipe tester for Canadian Living magazine, special issues and cookbooks

Stephanie loves sharing her culinary passion with others and currently works as a chef instructor at George Brown College, helping students learn the skills behind scrumptious cakes, cookies, bread, pies and tarts. We so excited to Stephanie join us!


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Whip yourself into baking and pastry shape with Le Dolci’s new six-week BAKING BOOTCAMP taught by Chef Stephanie. This baking and pastry program will teach you all the fundamentals you need to know to impress your friends, family and yourself at your next dinner party.

Over six weeks, the lovely and passionate Chef Stephanie will teach you the secrets of:

  • Week one: Traditional American sugar cookies
  • Week two: Classic French tarts and galettes
  • Week three: The perfect chocolate soufflé
  • Week four: Melt-in-your-mouth eclairs, profiteroles and cream puffs
  • Week five: Crème caramel and marshmallows
  • Week six: Bread rolls and braids


  • Begin January 15, 2013 for six weeks
  • Wednesdays, 7pm – 9pm



  • $450 includes six two-hour lessons, all food costs and delicious results to take home with you each week! Sign up now – we are so excited to have you.