NOTE: I do NOT teach this class. This is just a review based on my personal experience attending this course.
Institute:Artisans Baking Institute
Location: Anna Nagar, Chennai
Class conducted by : Mrs. Lisa
Website: http://artisansbaking.co.in/ – you’ll find course details, open slots, etc.
I know that I am doing this backwards, but I decided to take up a course during the weekends to learn the art of baking correctly. So far, I have just been re-creating recipes I find online, or in cookbooks, or from TV shows. But I always knew that I wanted to ‘learn’ baking.
So I searched online and found a baking institute in Chennai – Artisans Baking Institute, Anna Nagar.
I called Mrs. Lisa and signed up for the course. Level-1 costs 3200/- for 5 classes.
You can find more info on their website : http://artisansbaking.co.in/
Day 1:
Cookies and Biscuits
We went through several techniques of mixing and for the first time I used a palette knife to cream fat and sugar. I was so clumsy and made a huge mess, but it was so much fun. I’ve seen the pastry chef at the cake shop in my office, mix cake icing with flavouring and colours using just the palette knife and I’ve watched him work in awe (He kinda noticed this after a few days and stopped his work every time I was there :P). And all I could think about while I was working with the palette knife was this: the look on the cake shop guy’s face when he sees me do this!!! **face**
And it was also cool to learn new ways of rolling a cookie, like in a checkerboard pattern, or the pin wheel or a swirl. It was fun!
Day 4
Puddings
This was my first time making puddings and crèpes, and I must confess. I do not care for them. The crepes were fine, but I think my main objection is the texture of the puddings. I never liked jell-o as a kid and I still don’t like wiggly wobbly things in my mouth. The only time I enjoyed a firm custard was at the Hyatt Regency, Chennai. They served me a Crème brûlée that was so creamy, and so non-eggy(which is a very desirable aspect for me). And the crust, oh! the crunchy crust!
But I am getting off topic here. The puddings and crepes came out just fine, and I am sure that those who like puddings will enjoy them, but I am not a pudding person, so this was not a great class for me.
Today, we made Caramel Custard, Queen of Puddings, Chocolate Pudding Cake, English Trifle and Crepes. Unfortunately, we cleared the chocolate pudding cake before I could take a picture of it. And the trifle became a heap of gooey mess by the time I got home.Nobody should want to see that! 🙁
Day 5
Yeast Products – Buns
Final day of the Level-1 course. Really excited. Mostly because apart from school and college, I have NEVER completed a course fully before.
So today we made yeast risen buns and rolls. We first started off by making sweet and savory bun dough and then proceeded to turn them into Bread Rolls/Dinner Rolls, Stuffed buns, chelsea bun and the Swedish Tea Ring.
Of all the 5 classes, I think I loved this best, because I learnt how to properly proof and knead dough. And this was the first time I worked with fresh yeast. I never kneaded my dough till it reached the optimum gluten content, so I am thrilled by today’s class.
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| Clockwise form left: Bread plaits, Bread Roll and Stuffed bun |
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| Clockwise from left: Swedish Tea ring and the Chelsea Bun |
I loved the course. They were fully packed, and the fact that I could dedicate 3 hours completely to baking without any excuses, is a feeling that I cannot describe. Learnt a lot. Met a bunch of lovely ladies. And I can’t wait to go back for Level-2.
What I learned these 5 days?
1. Margarine makes the crunchiest biscuits and cookies. I’ve always used butter, and I always wondered why my cookies never had that ‘bite’ to them. But then again, nothing tastes like butter does!
2. Apparently there are Butter essences!!! Store bought biscuits and cookies use margarine (as evidenced by their ‘bite’ and shelf-life) and the butter taste is mimicked simply by the addition of these butter essences. I may have subconsciously always known this, but I still feel violated!!!
3. I have baked cakes a hundred times, and I always wondered why the texture of my cake differs from the store bought ones. It’s the margarine. Margarine gives a denser, firmer, yet still spongy texture to cakes. Butter cakes always feel oh-so-soft, and so unstable. But a million times yummier. Yes, I am always biased when it comes to butter. I love you butter! Butter RULES!
4. I never have, and never never will like wiggly wobbly things in my mouth!
5. This was the first time I worked with fresh yeast, so that was new.
6. Kneading Dough!! Revelation. None of the online recipes tell you how long to knead or what to look for. I loved the yeast baking classes.
Dee says
Hi Tina,
The link that you have mentioned for the classes does not work. Could you please share the right one. again.
Thanks and regards,
Dee
Tina Dawson says
It works, I just checked. Is this the link you’re referring to? http://artisansbaking.co.in/
Marc says
Hello Tina!
Thanks for sharing your experience :)!
It is precise and we know exactly, day by day, what we can expect from these lessons. It is great to see that you really learned things during these 5 days.
I have also found that website called Zowedo, it gathers different baking chef and different lessons.
I hope it will help Singaporean looking for classes.
Thanks Again Tina
Marc
Marc says
Hello Tina!
Thanks for sharing your experience :)!
It is precise and we know exactly, day by day, what we can expect from these lessons. It is great to see that you really learned things during these 5 days.
I have also found that website called Zowedo, it gathers different baking chef and different lessons.
I hope it will help Singaporean looking for classes.
Thanks Again Tina
Uji says
Hi For some one who knows basic cake/bread baking, should I do class 1 or class 2?
Tina Dawson says
Take a look at the course 1 details – if you already bake them with proficiency, I don’t see a problem with you taking class 2 directly! 🙂 Good luck!
Fathima says
I want to know how much impact did this course have on your cooking(baking) and also were you able to bake cakes worth selling as soon as you completed this course? DO we have take more courses to learn proper baking to start our own baking business?
Tina Dawson says
To be perfectly honest, Fathima – I was already a decent baker before I took the class. But the class did cover a LOT of techniques and a large variety of dishes which any novice baker would benefit from. It’s a GREAT starting point, especially if you’ve never baked cakes, biscuits or breads by yourself. Having said that, you shouldn’t take any class thinking that magically overnight it would make you a top class baker. Like any form of art, baking too needs a lot of practice, and then some more. I’ve been baking for a decade, and I know that even a good recipe can fail in untrained hands. Be patient, never stop learning and keep baking! Practice makes perfect! Good luck! 🙂
SHRABANI says
Hi I accidentally bumped into ur blog while searching something on net.
Very precise, very well documented n with tons of pictures to go with it. I really enjoyed reading some of ur articles.
I do baking as a hobby n also as a profession. I am completely self taught. All my cakes are from scratch.
Go to my page sometime if u r free
https://m.facebook.com/dimensioncakes
These r only the cakes that I sold recently but I have made many many… of them before I started selling.
Well the point of writing this is that as u r so interested in baking I would like to give some tips from my personal experience.
1. It is a common conception (rather misconception) that cake tastes good with butter or texture is better with margarine. NO. The texture n taste is best with oil, any good quality oil will do as long as it doesn’t have a very strong taste like coconut oil etc. Try a recipe with oil n see the difference.
2. Many people think cake tastes best when it is fresh from oven. In fact it tastes better after at least 12 hr of refrigeration. Bake the cake cover it in cling wrap twice so that it is airtight and keep in fridge for 12-24 hrs. Then before serving bring it to room temperature. The cake will be very moist.
3. Whatever is the recommended temp always bake 5 degree less and start checking before 5 min of the recommended baking time. Never over bake, I can’t stress this point enough, seriously never over bake. It destroys the cake (sorry I am a perfectionist ). The cake is perfectly baked when it leaves the sides of the pan, springs back to the touch n leaves few crumbs on the toothpick when u insert it (it should not be completely clean, if it is clean then it is going to be or already overbaked).
For any more information u can contact me through my mail id in my fb page.
Love
Shrabani.
https://m.facebook.com/dimensioncakes
Tina Dawson says
Thanks for these tips Shrabani! I am sure every one who comes to this page would be very interested to know these! Thanks for stopping by!
nivetha says
When is the next course ?
Tina Dawson says
Hey Nivetha, I do not teach this class. This was just a review based on my personal experience attending the class. You’ll have to contact the Artisan’s Baking institute for more details. The website link is at the beginning of the post. Thanks!
Geetha says
Hi Tina.Thanks for sharing your experience and it was really interesting to read.I am a working women.Searching through Google I read this and I am now interested in learning baking class actually.Moreover I want to know which microwave is good for baking as I want to buy a new microwave with all latest features also.Please guide me.
Tina Dawson says
Hey Geetha! Yaay! You want to bake! This class was very good for beginners. They have classes on the weekends too, so don’t worry about missing work! As for a microwave to bake, you need to check if they have a convection mode in the list of features. I’d also go for a mid-sized microwave. Take a 8inch baking pan to the store when you are scouting. If it fits inside and the rotating plate can move without getting stuck, you should be fine. I used a Samsung Microwave for baking for years while I was in India. And it was excellent. Let me know if you have other questions. I’d be happy to help !!!
krithika ramesh says
hey!!! can i know the fees for basic baking level – 1??
Tina Dawson says
Hey Krithika! I do not teach these classes. You will have to contact Miss Lisa for the latest fee details. The website and how much it cost 3 years ago is mentioned in this post. Thanks for stopping by.
Balaji L says
Can gents attend these classes ?
Tina Dawson says
Yes absolutely Balaji! Contact Mrs. Lisa for more information. Details at the beginning of this post.
Dhiraj Kumar says
Good post….thanks for sharing..very useful for me i will bookmark this for my future needs. Thanks
Sangu says
hi there
just attended the same class 2 weeks ago. as you said and i agree, the yeast baking class was the best. it has made me more confident to bake and experiment with breads.
stumbled upon your site searching for baking supplies in chennai. keep up the good work
Tina Dawson says
Hi Sangu, I am glad you enjoyed the class. It is fun meeting with others who are passionate about baking as we are. It's like finding a friend we never knew we had. Thanks for stopping by, and Happy Baking!!!! 🙂