Recommended Channels
Joshua Weissman
Restaurant-quality baking techniques made accessible for the home baker.
Watch on YouTube →Preppy Kitchen
Clear, methodical baking tutorials from fundamentals to advanced pastry.
Watch on YouTube →Adam Ragusea
Rigorous bread and pastry science explained through home baking experiments.
Watch on YouTube →Binging with Babish
Detailed pastry recreations with emphasis on classical French technique.
Watch on YouTube →Essential Books
The Pastry Chef's Companion
Glenn Rinsky & Laura Halpin Rinsky
The most comprehensive reference dictionary of pastry terms, techniques, and formulas.
Modernist Bread
Nathan Myhrvold et al.
The definitive scientific and historical treatment of bread — 5 volumes.
The Art of French Pastry
Jacquy Pfeiffer
Detailed classical French pastry technique from an ICE instructor.
BraveTart
Stella Parks
American pastry classics decoded through scientific and historical analysis.
Tartine Bread
Chad Robertson
The defining sourdough text — the culture, the method, the loaf.
Supplies by Budget
Budget — Start Here
Measuring
- Digital kitchen scale (min. 1g precision)
- Instant-read thermometer (Thermapen)
- Set of mixing bowls (stainless)
Baking
- 9×5 loaf pan
- 9-inch tart pan with removable base
- Parchment paper roll
- Bench scraper
Mid-Range — Phase 2+
Bread
- Banneton proofing basket
- Dutch oven (Le Creuset 26cm)
- Bread lame (scoring blade)
Pastry
- KitchenAid stand mixer
- Silpat non-stick mat
- Set of piping nozzles (Ateco)
- Kitchen blowtorch
Advanced — Phase 4
Confectionery
- Marble slab for tempering (40×40cm)
- Chocolate thermometer (laser)
- Entremet rings in 3 sizes
Dipping
- Chocolate dipping fork set
- Transfer sheets for chocolate decoration
- Spray gun for mirror glaze