Joanne sets the foundation of what to expect during her Session, her basic baking philosophy, and which baked goods and techniques you'll learn over the next 30 days.
Joanne shares the story of how she went from being a Harvard graduate working in the corporate world to a celebrated baker and cookbook author.
Find out which essential baking equipment is needed for this Session and get Joanne’s tips for having a baker’s mindset.
Joanne shares why her version of chocolate chip cookies is a great way to start your baking journey with her, including all the fundamental skills you’ll learn in this section.
Follow along as Joanne takes you through the proper way to measure out ingredients and teaches you step-by-step how to make your Chocolate Chunk Cookie dough. Then, you’ll let the dough rest and hydrate overnight.
Follow along with Joanne as you scoop your cookie dough onto baking sheets, get the cookies into the oven to bake, and even taste your cookies together.
Watch as Joanne shows you all the ways to make this Chocolate Chunk Cookie recipe your own by swapping out chocolate for other ingredients. She offers tips for customizing your recipe and shares how you can use your creativity to make a cookie that you will love and want to share.
Joanne shares why pâte brisée is her go-to pie dough and what new techniques you’ll learn in this Session. She also discusses the ideal fruits to use in your pies and why.
Follow along with Joanne to learn the proper way to make pâte brisée pie dough, including a demonstration of the fraisage technique.
Follow along with Joanne as you prepare your dough to be turned into crust, make your blueberry-lemon and apple fillings, create the different tops for your pies, then bake and taste them together.
Joanne talks about the versatility of brioche dough and why she loves to work with it, and shares the backstory of her Sticky Sticky Buns and how they became so famous.
Follow along with Joanne as she teaches you how to make brioche dough and the science behind why it is so light and fluffy. Then, you’ll let the dough proof overnight before assembling your Sticky Sticky Buns.
Joanne teaches you step-by-step how to create Sticky Sticky Buns out of your brioche dough, including rolling the dough, filling with sticky sugar and pecans, steeping in “goo,” and leaving them to proof for 2 to 3 hours before finally baking and tasting.
Joanne shows you all the ways you can use brioche dough to make it your own by incorporating various ingredients to make different types of pastries such as pain aux raisins, pain de sucre, and breakfast pizzas.
Joanne gives an overview of what you’ll be learning in this section, including the science behind cake, making fillings, frostings, and soaks, and the backstory of her Vanilla Vanilla Cake.
Follow along with Joanne as you combine your ingredients, mix your cake batter, and get it into the oven to bake.
Learn how to make Swiss meringue buttercream, then assemble, fill, crumb coat, frost, and decorate your cake together with Joanne.
Joanne shows you how to make ganache and glaze a cake and teaches you about all kinds of decorating techniques such as soaks, chocolate curls, stacking cakes, script writing, piping, and more for creating your own custom cakes you’ll love and want to share for special celebrations.
Joanne demonstrates additional piping tips for decorating cakes.
Enjoy a congratulatory moment with Joanne as she reviews all the incredible things you’ve learned in the past 30 days.