1st lesson belanja
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Kayleigh
- Rate RM63
- Response 1h
RM63/h
Contact
1st lesson belanja
- Cooking
- Baking
- Cake decoration
- Culinary Dressage
- Confectionery
Professional Pastry Chef - Croissants, Sourdough & Artisan Breads, Cakes & Custards - Live Zoom lessons
- Cooking
- Baking
- Cake decoration
- Culinary Dressage
- Confectionery
Lesson location
About Kayleigh
I am a professional pastry chef and bakery manager based in Gauteng.
I bake croissants, artisan breads (700g rustic loaves, sourdough, baguettes), cakes and custards every single day for customers. I teach exactly what I sell - no theory from books.
I have 10+ years experience as a pastry chef working with laminated doughs, sourdough starters, chiffon cakes and professional pastry creams.
Why learn with me?
- I am a working chef, not a home baker. I know why croissants leak butter in SA heat and how to fix it.
- I have made every mistake - over-proofed, split custards, sunken cakes - so you don't have to.
- I teach in a simple, practical way. No fancy French terms without explanation.
I am now offering my knowledge ONLINE for people who can't come to my bakery. Whether you want to bake for family, start a side hustle, or upskill for a restaurant job, I will teach you professional techniques that work in a home kitchen.
I am patient, friendly, and I stay on the call until your bake is right.
Let's bake together.
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About the lesson
- All levels
- English
All languages in which the lesson is available :
English
My lessons are 100% ONLINE via Zoom/Google Meet/WhatsApp video call. You bake in your own kitchen, I guide you live step-by-step.
80% hands-on, 20% science - I explain WHY your dough or custard or cake behaves the way it does, so you can fix it yourself next time.
Lesson structure:
1. BEFORE: I send you a shopping list + equipment list + my personal recipes 3 days before
2. DURING: Live on camera. We bake together. I watch your dough, your custard temperature, your folding technique and correct you in real time. Small details matter.
3. AFTER: You get 7 days WhatsApp support. If your croissant doesn't flake or bread doesn't rise after class, send me a video and I will troubleshoot.
What I teach:
CROISSANTS & LAMINATED DOUGH: Détrempe, beurrage, turns, handling butter in SA heat, proofing, baking for honeycomb crumb. This is a 2-day course (2 x 2 hours).
BREADS & SOURDOUGH: Rustic 700g loaves, baguettes, ciabatta, sourdough starter care. How to get crusty outside, soft inside without a pro oven.
CAKES: Stable chiffon cakes that don't sink in SA humidity, red velvet, vanilla, chocolate sponge. Levelling, layering, crumb coating.
CUSTARDS: Pastry cream, crème pâtissière, custard slices, diplomat cream - smooth creams that don't split or go watery
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Rates
Rate
- RM63
Pack rates
- 5h: RM315
- 10h: RM631
free lessons
This first lesson is free to allow you to get to know your teacher so that they can best meet your needs.
- 30mins
online
- RM63/h
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