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Concrete Wall

Intro to Baking

Students learn the basic concepts, skills and techniques of baking. Emphasis is placed on identification of products, weights and measures. Our classes cover topics of breads, cakes, pies, puddings and desserts. This introductory class will expose your student to the joys of baking in a fun and lively setting. Topics to be studied but not limited to are as follows: making homemade rolls and how yeast works, how to make pastry with butter and uses both sweet & savory, frosting options, how to work with Puff Pastry and so much more. This class is for students who are able to handle standing during the entire class. If your student is unable to exercise this type of control, please consider waiting another year to enroll in this class. We will include baking competitions during our final weeks as we practice skills learned in class. **This class is not suitable for students with food allergies!**


There are no required books for this class.
Students: 5 minimum-11 maximum
Required Supplies: Apron
Copy/Baking Supplies: $70 (check written to Lynn Snipes due at Orientation or at the first class)
Tuition: $380 ($38.00/month for 10 months Aug-May or $43.00/month if prorated or on a 9 month payment plan)


Lynn Snipes

A.A. in Psychology and Culinary Arts

Lynn grew up in Pennsylvania as a PK (preacher's kid) until after graduation when she joined the Army. She has lived in Virginia since 1997 but still claims her Yankee roots. Lynn has an AA degree in Psychology from Allegany College in Cumberland, MD then followed her true passion by earning a Culinary Arts degree from Johnson & Wales University, Norfolk VA campus class of 2003. Lynn has worked in the food world as a barista, sweets baker, fine dining, B&B breakfast chef, prepared food production and instructor for SCCA co-op & Edible Education. I love to share food knowledge with the "1 no-thank you bite" rule to expand the tasting palate. My husband Phil & I have 2 sons Caleb & Eli who are both students at Bridge Academy.

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