Frequently Asked Questions
Do I need a stand mixer?
No. Every course includes hand‑mixing alternatives. We teach how to use time and folds to develop gluten without specialized gear.
How long do I keep access?
On‑demand courses include lifetime access. Live and hybrid courses keep replays available for at least one year.
Are the recipes suitable for beginners?
Yes. Our Beginner Pathway builds fundamentals like dough temperature, hydration, and shaping with low‑risk formulas.
What equipment do you recommend?
A digital scale, mixing bowl, dough scraper, and oven‑safe pot. We suggest optional items but never require them.
Can I bake on weeknights?
Yes. Many lessons include “weekday schedules” that fit fermentations around work hours using the fridge.
Do you cover gluten‑free baking?
We offer dedicated gluten‑free classes focused on structure, hydration, and flavor without wheat.
How do batches and start dates work?
Live and hybrid courses run in small cohorts. Choose a batch date that fits your calendar; we send reminders and prep lists.
Do you provide certificates?
Yes, completion certificates are available for select professional tracks.
What is your refund policy?
On‑demand purchases are refundable within 7 days if under 10% viewed. Live cohorts can be transferred to a later batch up to 48 hours before start.