Frequently Asked Questions
If you can’t find an answer here, reach out via our contact page.
How long do I keep access to a course?
You receive ongoing access for the lifetime of the course. If we retire a course, we provide equivalent alternatives or a pro-rated solution.
Do I need professional equipment?
No. We design lessons around home kitchens. A scale, thermometer, and reliable oven help most.
What is the difference between beginner and intermediate levels?
Beginner courses assume no prior training and emphasize core moves. Intermediate courses add variable control, like humidity or butter plasticity, and combine multiple techniques.
Can I get a refund?
Yes. If the course does not match its description or has unresolvable technical issues, request a refund within 14 days, provided less than 20% is completed.
Do you offer certificates?
We provide completion certificates for select tracks. They affirm training but are not a professional license.
Will I learn to price my baked goods?
Our focus is technique. We include light guidance on planning and ingredient efficiency, but we do not give financial advice.
Are the courses suitable for allergies?
We offer gluten-free and vegan courses. However, ingredients vary; always check labels and adapt to your needs.
How do I ask for instructor feedback?
After completing key checkpoints, you can submit photos and notes for feedback via the contact page.