In this three-day baking intensive, teens ages 12-17 will gain hands-on experience creating a variety of sweet and savory treats, including focaccia, stuffed cookies, stacked cookie cakes, and deluxe Rice Krispies. Campers will work individually and in small groups of 2-3 for an immersive, hands-on class experience that any baking-obsessed kid is sure to love.

Camp attendance is capped at 10, ensuring a 5-to-1 student-to-instructor ratio, so each baker receives plenty of individualized attention.

Camp Schedule

• Day 1: Rolled sugar cookies, drop cookie dough, royal icing, buttercream, dipped and drizzled deluxe Rice Krispies
• Day 2: Yeasted savory dough, stacked sugar cookie cake, decorated sugar cookies
• Day 3: Focaccia art and baking, stuffed cookies

Important Details

• Snacks and beverages will be provided each day.
• This class includes wheat, dairy, and eggs.
• Students must wear closed-toe shoes. Aprons will be provided during class.
• You must attend both days—single-day registration is not available.
• Allergens present: eggs, dairy, gluten. Tree nuts are present in our kitchen. We cannot accommodate dietary restrictions for this class. Please alert us of any food allergies, particularly nut allergies.

Culinary Techniques Covered

• How Yeast Works 
• The Creaming Method 
• Sugar Cookie Dough 
• Customizing a Master Dough 
• Making and coloring Royal Icing 
• Making & Piping Buttercream 
• Rolling, cutting, and baking sugar cookies 
• Shaping and baking yeasted dough

Is Your Child Ready for Camp?

Baking requires patience and the ability to follow directions. Can your child listen carefully and manage their impulses?

Campers will be working in teams of two. Is your child respectful and considerate of their peers?

A positive attitude and enthusiasm for learning new skills will enhance everyone’s experience. Does your child have a genuine interest in baking?

If you answered yes to these questions, your child is ready for camp!