Due to current uncertainties, we are unable to confirm the exact dates and pricing for the 2026 program. However, we hope to maintain the same schedule and cost as 2025. By joining the waitlist below, you agree to receive updates and early access to registration details as they become available, prior to any public announcement. Please note that joining the waitlist does not guarantee a spot in the program.

Learn to make French macaron using the Swiss method, that look like ice cream cones! This is a great class to take even if you have made macaron before as you will get to practice piping a specialty shape and not just the rounds. These will feature raspberry Swiss meringue buttercream, and delicious chocolate ganache.

This class is not included in bundle redemption. In this self-guided class, you’ll bring your own cookie inspiration to life! Upon registering, you’ll submit a photo of a cookie set you'd like to recreate (up to 5 cookies). Your class fee includes a custom set of cutters based on your selected design. You will choose 4 royal icing colors. Additional colors are available for an extra fee. When you arrive at the studio, your station will be fully set up with the cookies, icing, and materials needed to match your chosen design. Throughout class, Jossie will be available for support—whether it's helping you prioritize steps, refining techniques, or answering questions. This class is perfect for students working on cookies for a specific occasion—think baby showers, graduations, or birthdays. Prior royal icing decorating experience is required. Ages 16+

You've been asking and it is finally here! You will leave this class confident to tackle sourdough at home. See registration page for full class description. While this class cannot be made gluten free, many people with gluten interolerances are able to eat sourdough that has an extended fermentation time of 72 hours.

Mastering fine line piping is all about control—and repetition. In this class, we’ll focus on the nuanced factors that influence precision: icing consistency, bag pressure, hole size, hand heat, and more. To put these skills into practice, we’ll create an embroidered-style bee design made entirely of fine lines. Expect plenty of hands-on repetition to help you develop muscle memory and confidence in your piping technique. This class is perfect for students looking to refine their control and elevate their detailing work. Prior royal icing decorating experience is required.

You've been asking and it is finally here! You will leave this class confident to tackle sourdough at home. See registration page for full class description. While this class cannot be made gluten free, many people with gluten interolerances are able to eat sourdough that has an extended fermentation time of 72 hours.

You've been asking and it is finally here! You will leave this class confident to tackle sourdough at home. See registration page for full class description. While this class cannot be made gluten free, many people with gluten interolerances are able to eat sourdough that has an extended fermentation time of 72 hours.

Learn to make no spread cookie dough, and master royal icing. We will make different consistencies of royal icing, color royal icing, and practice piping and flooding. You will take home unbaked cookie dough and royal icing to use at home at a later date. Many people attend this class on their own and many questions are asked. You do not need to take this class before taking Level 1 Cookie Decorating.

In this Level 1 Cookie Decorating class you will learn to outline and flood to create dimensional designs, and how to use royal icing transfers. Ages 11+, children under the age of 16 must attend with an adult also registered in the class.

The Cake Bootcamp is a hands-on experience designed to teach the essential skills to create beautifully iced cakes with straight sides and crisp edges. The course focuses on techniques and principles that build a strong foundation for cake decorating, empowering students to confidently continue their learning journey at home. Full course description is on the registration page. Ages 16+, this course will be capped at 12 students.

Instead of hopping on a plane for every baker’s favorite British baking show, let’s whip up some classic desserts in this hands-on class. The menu will include two cake recipes and a technical challenge. Mini Victoria Sponge Cakes with Chantilly cream Sticky toffee pudding cakes Technical challenge: British sausage rolls – a savory pastry made with seasoned ground sausage wrapped in flaky puff pastry. (Note: ground turkey can be substituted, if needed.) This will be a fun and family-friendly class. Chef Joy lived in London for 5 years and is excited to teach you how to make these British cakes and pastries.

You've been asking and it is finally here! You will leave this class confident to tackle sourdough at home. See registration page for full class description. While this class cannot be made gluten free, many people with gluten interolerances are able to eat sourdough that has an extended fermentation time of 72 hours.

In this class you will learn to cover a cake in swiss meringue buttercream, and basic piping skills. You will see how to prepare rainbow or any color combination swirled icing. This class is beginner friendly, but beginners should come with the expectation piping is challenging and may not be a cake walk on the first go! Ages 16+, this class can be made gluten free.

How about a sweet dessert focaccia? In this hands-on class, we’ll be combining the comforting flavors of cinnamon rolls with the fluffy texture of focaccia bread. You will learn how to make focaccia dough, fold in a sweet cinnamon mixture and how to proof and bake the dough. While the focaccia is baking, we’ll make a salted caramel sauce. Sticky toffee pudding cakes Technical challenge: British sausage rolls – a savory pastry made with seasoned ground sausage wrapped in flaky puff pastry. (Note: ground turkey can be substituted, if needed.) This will be a fun and family-friendly class. Chef Joy lived in London for 5 years and is excited to teach you how to make these British cakes and pastries.

This workshop spans Friday night and Saturday morning, during which you will learn to make laminated dough for classic croissants, pain au chocolat, and almond croissants, as well as a French classic, Paris Brest using choux pastry, and praline cream. To ensure the best possible experience and accommodate the available equipment, the class size is limited to 6 students, allowing Chef Joy to provide personalized guidance. PAYMENT PLANS ARE AVAILABLE. Full class description is on the registration page.

Join us for a hilarious and unforgettable cake decorating class where you'll learn how to create a fondant masterpiece that's definitely not safe for work! No prior decorating experience is needed — just bring your sense of humor and get ready to have a great time. We'll walk you through the basics of shaping, covering, and adding playful details to your very own penis cake. EVERYONE (18+) is welcome, we are a safe and inclusive environment.

Whether you’re just beginning or looking to refine your skills, our Cookie Decorating Bootcamp is designed for decorators at every stage of their journey. This four-class series will give you the knowledge and confidence to create beautifully decorated cookies and the tools to keep growing your craft at home. This class will be capped at 12 students. Full class description on registration page.