Our 4th Year Youth Baking Academy students stepped into the world of airbrushing this month and explored just how much this tool can transform a design. They learned the parts of the airbrush and machine, proper technique and control, how to build and blend color, create ombré effects, and work down to fine detail lines and accents.

One of the favorite lessons was using the airbrush on gumpaste flowers to add depth, shading, and realistic color. Several students were especially impressed with the finish they achieved with the airbrush compared with traditional dusting — and you could really see their creativity start to take off once they understood how much control the airbrush gives them.

This was only the beginning. There is so much more to come as our 4th Years continue building their advanced decorating and professional skills.

🥖 Next Month: BREADS!
We’ll be trading the airbrush for flour, yeast, proofing, shaping, and plenty of bread science as we move into our two-day Bread Module

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October Class - Bread Making

Our 4th Year Bakers took on BREADS this month — and what a weekend it was! 🍞🥖

Over the course of the weekend, students worked through a variety of breads and doughs, including:

Cinnamon Star Bread • Pan de Cristal • Popovers • Peasant Bread • Sandwich Bread • Baguettes • Pizza Dough

But this weekend was about so much more than simply following recipes.

Our bakers learned about the proteins found in flour, how different flours behave, and why choosing the right flour matters in baking. They also explored yeast and other leavening agents, fermentation, and how these ingredients help bread rise and develop flavor.

One of the biggest lessons was gluten development — what gluten is, how it forms, and why it is so important to the structure, rise, texture, and crumb of bread. Students were able to see firsthand how kneading, folding, resting, and hydration all affect the finished dough.

They also practiced important production skills like timing, proofing, shaping, scoring, and working with multiple doughs at the same time — exactly the kind of organization and patience bread baking requires. Their baguette work even included fermentation, shaping, scoring, and learning how steam affects the crust. Baguettes_Recipe

We are so proud of how hard this group worked, especially with so many different breads moving through the kitchen at once!

📸 Take a look at some of their work from the weekend and leave our bakers a little encouragement in the comments!

🥐 Next Month: French Pastries!
We’ll be moving into Éclairs, Cream Puffs, Macarons, Tart Crusts & Fillings — and we can’t wait.