What makes my online baking courses so special?

Hello, my name is Klaus. I've loved baking since I was a child and I've turned my hobby into my job. I worked professionally in bakeries for almost 10 years. In the end, there were four in total. Even though I am no longer working as a master baker, baking is still my passion and I particularly enjoy sharing my knowledge with others — including professional tips. On another platform, which has now been closed, I have already gained experience with online courses.

I am always interested in learning new things and I enjoy doing so. Baking is such a diverse field with endless opportunities for discovery. Looking outside the box — or rather Kesselrand — has always been important to me and remains so.

I am particularly impressed by pastries with yeast, baked ferment or sourdough, such as rolls, bread, pretzels, pizza, baguettes, croissants, puff pastry, pastries, sweet yeast dough and the like.

So far, almost all course participants have remained loyal to me, even though they were initially skeptical as to whether the online format would even work. Somehow I seem to be doing pretty well 😍 Thanks for the great feedback.

What does the location of TeigARTs look like:

I only offer my courses online, as I currently have no location to conduct face-to-face courses. A big advantage of this is that you can work in your usual environment and many invite guests to try it out immediately afterwards. With two to three cameras, I'll show you step by step from my kitchen how you can make delicious baguettes or croissants yourself, for example. You always see how it's done and explain the work steps verbally.

Are team events and private events possible at TeigARTs:

I'd love to. All online courses are also ideal for team events. On request, also on site. The most important requirement, depending on the topic and number of participants, is the presence of several ovens so that everyone can bake their own work. I can bring most other utensils and ingredients.

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