Bake Smarter, Not Harder—The Course Past Me Needed & Future You Can Have

After 20 years as a self-taught home baker, I hit a wall—hard. One night, after my third failed attempt at Italian Buttercream, I sent my husband to the store at 3 AM for more sugar. That’s when it hit me—recipes don’t tell the whole story. I didn’t need another recipe. I needed to understand why it was failing and how to fix it.

So, I did what any desperate, butter-covered baker would do—I spiraled down the YouTube rabbit hole, searching for answers. But no matter how many tutorials I watched, nothing gave me the structured, step-by-step knowledge I needed to truly level up.

So, I took the leap. I spent $20K on pastry school, dedicated eight grueling months to training, and worked for pennies in restaurants, hotels, and catering—sacrificing weekends with my young child because that’s what the industry demanded. But you know what? My best work hasn’t come from a commercial kitchen. My most stunning cakes, my flakiest pastries, my absolute chef’s-kiss desserts? They’ve all been made right here, in my home kitchen.

The truth is, you don’t need a culinary degree or a professional kitchen to bake like a pro. You just need the techniques, structure, and science behind the recipes—without the fluff, wasted time, or a $20K tuition bill.

So I have designed a course for home bakers that does exactly that!

Join the waitlist now for exclusive launch pricing & VIP perks!