The PUFF school of pastry is an online pastry school

STP!! We adore this sponge, you can use it as a loaf cake, baked into small moulds, in small layers for a birthday cake. It’s a solid recipe. Each week on the puff course you get online video recipe tutorials, a downloadable PDF guide with the theory & recipes with notes on substitutions, a theory lecture and Q&A opportunities. Remember you can join us WHENEVER, once you have the course it’s yours FOREVER ♥️

Join the PUFF community, indulge in the joy of sweet things and learn how to be a pastry chef at home with a series of courses designed by two pastry chefs behind the PUFF pop-up bakery

How PUFF School works

Join us

Choose a course and sign up. You’ll gain access to the starter materials and more.

Ask us

We’ve got 14 years of experience between us: If you get stuck, we’re there for you. Think of us as your pastry wing women; We’re on emails Monday to Friday to diagnose any pastry woes

You’ll get

Video tutorials, downloadable recipe cards and exclusive theory podcasts. Stream anytime and master those skills in your own time and in your own kitchen

 Courses


Signature Courses

Come on a pastry journey with us. Over eight modules, we’ll teach you all the secrets, tips & techniques on how to create beautiful pastries at home.

Browse our courses below and click the images to find out more

Vol 1 & 2 is available as a bundle deal

 
Click on the pie to find out more

Click on the pie to find out more

Click on the croissant to find out more

Click on the croissant to find out more

 

PUFF School Singles

 

Don’t have time to dive all the way in to pastry? We get it. We’re breaking out some of our most popular recipes, lessons & techniques so you can pick & choose what you learn.

 
 
Click on the buns to find out more

Click on the buns to find out more

Click on the cheesecake to find out more

Click on the cheesecake to find out more

 

Sourdough School

Our step by step guides to making sourdough - from scratch - at home. Total beginner? Try our free course!
Ready to step it up a gear? We got you, too.

 
 

Your teachers

 
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Ravneet Gill

Author of the Pastry Chefs Guide, experience in creating plated desserts, baked goods and training restaurant pastry teams. Previously St. JOHN, Llewelyns, Wild by Tart, Black Axe Mangal

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Nicola Lamb

Pastry chef with experience in doughs, lamination and crumbs, as well as bakes and ice cream. Previously Little Bread Pedlar, Happy Endings, Dominique Ansel NYC, Ottolenghi

 
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@puffthebakery