Bakelab's commercial kitchen is located near LAX (and Randy's Donuts, home of the giant donut statue!), at 705 Vesta Street, Inglewood 90302. It is a two-story white building with a parking area and long driveway in the front. It is the second building in, on the north side of the street.
There is plenty of street parking available outside the building on Vesta Street and on W. Hyde Park Boulevard.
If you need assistance, please feel free to call 310.330.9055.
At Bakelab, we teach the fundamentals of baking. Our classes focus on baking science, the whys and hows, ingredient function, good technique, simple classic recipes to build upon, and lots of troubleshooting.
You won't find classes simply about all the ways you can flavor a cheesecake or stuff like "Let's bake with beer!" here. Once you have the understanding of how a technique or ingredient works, you can translate that knowledge to any recipe with confidence and learn to make your creative mark.
We give you the basis to begin the endlessly satisfying process of unlocking baking's secrets in your own kitchen.
Pastry chef Kristin Feuer has always loved being in the kitchen, and likes to say she learned to bake by inverse example from her mom. Before opening Bakelab, she earned a degree in Patisserie and Baking from Le Cordon Bleu in Pasadena, and worked as a baker at Clementine and a pastry cook at Providence restaurant. She loves rubber stamps and root beer.
Refunds for cancellations will be given up to 5 days before the class; after that, refunds will only be given if we can fill your space.
Host your own baking event at the Bakelab!
We'll work with you to put together a vibrant, hands-on baking class for up to 12 people, at the Bakelab. From birthdays to reunions to corporate team building events, a baking class is a unique way to bring people together for a memorable time.
Contact us at hello@thebakelab.com for scheduling, pricing, and more information!
Bakelab is excited to offer private one-on-one baking instruction. Individual students will work with pastry chef Kristin Feuer, in the Bakelab kitchen, for blocks of time on any pastry topic: a certain skill or technique, how to perfect a specific recipe, or the completion of a project.
Contact us at hello@thebakelab.com for scheduling and more information!
Prices subject to change.
Spend a salty, savory Saturday down at the Bakelab!
Click the RSVP link below to pay / reserve your spot in the class!
Let pastry chef Kristin Feuer and beer expert Skipp Shelly (of the Surly Goat) guide you through the simple, timeless pleasure of beer + pretzels! What makes a pretzel "pretzeled" anyway? Find out as we take you through the "twisty" process of making real soft baked pretzels. Once we have plenty of pretzels on hand, Skipp will join us for beer tasting and education. He'll guide us through the nuances of three beers that traditionally pair well with pretzels, and will answer all your maltiest, hoppiest questions.
Class will begin with a introduction to pretzels and a little baking science, and a demo on how to make the pretzel dough. We'll have lots of dough on hand for everyone to shape pretzel twists, sticks, and bites to their heart's content. Each student will bake plenty of pretzels to nibble with the beer and to take home (if they make it home!). Skipp will lead the second half of the class, a joyous time filled with beer-tasting and pretzel-noshing.
Light snacks, beverages, and fresh Bakelab cookies will be on hand for sweet sustenance, and everyone will leave with a recipe packet. Please bring your favorite apron and non-slip, closed-toe shoes appropriate for a commercial kitchen environment.
All students must be able to verify that they are 21 or older!
SPECIAL FOR STUDENTS! Purchase hand-silkscreened Bakelab shirts and aprons during class and receive $5 off! Our food-lovers greeting card will also be available!
Spend a sweet winter Saturday down at the Bakelab!
Click the RSVP link below to pay / reserve your spot in the class!
We'll break into groups and make sweet treats that are perfect for holiday parties and gift-giving:
• Eggnog (demo only)
• Holiday Nanaimo Bars: a lovely, versatile, candy bar-esque, no-bake wonder! (demo only)
• Peppermint marshmallows
• Gingerbread men
Fresh eggnog and Bakelab treats will be on hand for sweet sustenance, and everyone will leave with a recipe packet (chock-full of incredibly detailed instruction as always, and only available via our classes!), peppermint marshmallows, Nanaimo bars, and some tasty little decorated men.
Students ages 10 and up are welcome in our classes. Please understand that due to space restrictions, children may not accompany parents unpaid.
Spend a sweet winter Saturday down at the Bakelab!
Click the RSVP link below to pay / reserve your spot in the class!
Kick back with some fresh housemade eggnog and enjoy the simple pleasure of decorating cupakes, with a little help from the girls at the 'lab! We'll provide plenty of cupcakes, frosting, and little sparkly things and show you how easy it is to make cupcakes worthy of a grand entrance at a holiday party.
You'll learn how the professionals make those big swirls with a piping bag, and we'll show you how to make that special icing swirl that we use on our cupcakes at Bakelab - the one people are always begging us to teach them, the one that makes your cupcakes look both polished and handcrafted. We'll even do a little cake flag demo, whether you're naughty or nice!
Fresh eggnog and Bakelab treats will be on hand for sweet sustenance, and everyone will leave with a recipe packet (chock-full of incredibly detailed instruction as always, and only available via our classes!), and a box of your freshly decorated cupcakes.
Continue the fun at home with Bakelab's new Holiday Cupcake Decorating Kit, filled with cupcake liners, sprinkles and snowflakes, old-school plastic reindeer, and handmade flags and decorations, available for purchase - with 10% discount! - during class.
Students ages 10 and up are welcome in our classes. Please understand that due to space restrictions, children may not accompany parents unpaid.
Love to eat it but afraid to make it?
Do hazy memories of cracked, burnt, or lumpy cheesecakes haunt you?
Let pastry chef Kristin Feuer and her Girl Friday help eliminate your fears. Join us in the Bakelab as we explain exactly what cheesecake is and how it works. You'll learn tricks for making your cheesecakes perfectly smooth and without browning, sinking, or cracking. We will show you how to bake cheesecakes like the pros do--in a cake pan, removed with the aid of a kitchen torch! (No more horrible springform pans.) Finally, you'll learn how to cut that beautiful cake cleanly and gracefully, without the aid of dental floss (not all tricks are good tricks). This is a hands-on class where you will work in small groups, with our guidance, on the recipes. Everyone will take home a small cheesecake.
Caramel seems to cause more frustration than almost any item in the pastry kitchen (besides chocolate chip cookies!). The truth is, making caramel takes a little knowledge, a little finesse, and a lot of practice and patience.
Join pastry chef Kristin Feuer and her Girl Friday as they guide you through the nuanced skill of turning plain sugar into a caramel with character.
This is a hands-on class where you will work in small groups, with our guidance, on recipes such as creme caramel (flan), caramel dessert sauce (which you'll learn to customize by infusing the cream), and caramel corn. Everyone will take home some sweet treats, unless you set off the fire alarm with smoking sugar. (Kidding!)
Is your creme brulee curdled?
Panna cotta bouncing off the floor?
Take a deep breath and join us in the Bakelab to learn how to become one with your custards. Pastry chef Kristin Feuer and her Girl Friday will be on hand to guide you through the intricacies of gelatin based, stovetop, and baked custards.
Learn a little bit about the science of eggs and gelatin, and a lot about how to make your custards creamy and dreamy. We'll show you how to make both firm and soft-set panna cotta, how to bake a perfectly set creme brulee (and how to torch it!), and how to turn a simple batch of pastry cream into a divine banana cream pie.
This is a hands-on class where you will work in small groups, with our guidance, on each recipe. Everyone will take home some sweet treats.
Confounded by the chocolate chip cookie?
Perplexed by peanut butter cookies?
These seemingly simple American cookie classics often surprise home bakers with their complexities. Pastry chef Kristin Feuer and her Girl Friday will be showcasing the methods that make Bakelab's cookies so popular.
Learn a little bit about cookie science and a lot about how to take your homemade cookies from good to great. This class is demo only, with plenty of time for in-depth questions and answers. Everyone will receive a copy of Bakelab's cookie tips to take home.
Bring a notebook and a camera if you like, but definitely bring your sweet teeth!
Ever tried to decorate holiday cookies like snowflakes, only to end up with a plate of spider webs? Wish your sugar cookies were magazine-ready with the simple flick of your wrist?
Join pastry chef Kristin Feuer and her Girl Friday as they showcase the techniques and materials essential to effortlessly decorating cookies with royal icing. Learn once and for all how to make a decorator's cornet out of parchment paper, how to make royal icing, and how to outline, fill, and flood your way to cookie perfection.
We will provide cookies of various shapes to decorate, but if there is a certain shape you would like help with decorating, feel free to bake them at home and bring them to class.
Join us half an hour before class for fresh baked cookies and plenty of ice cold milk in our beautiful new light-filled kitchen. Bring a notebook and a camera if you like, but definitely bring your sweet teeth!