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Thomas Haas

Home Baker to Pastry Shop Owner

Thomas Haas

Open your own bakery with a full menu set.

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Thomas Haas teaches you how to transform your home business into a successful production by sharing his own experience from his early beginnings, starting out in his basement, to today, owning renowned pastry shops.

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Program. Skills that take you to a whole other level.

This class comprises 23 lessons, lasting over 5 hours in total. The videos are presented in English.
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24:00

Lesson 1

Meet Your Instructor

Pastry Chef Thomas Haas shares the journey that took him from baking in his basement to building an award-winning pastry shop chain. Prepare for stories from every part of his life: from his apprenticeship at 16 to the most challenging day in his career, to the toughest lessons he's learned and how he eventually grew his professional career in Michelin restaurants, 5-star hotels, large production bakeries, and competitions.

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7:00

Lesson 2

Philosophy to Success

Learn some of Thomas's core pastry and life philosophies, including working on your mindset, the importance of daily goals, a consistent approach, and how to pace your pastry evolution.

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4:00

Lesson 3

Planning the Menu

Thomas introduces you to his approach to menu planning, keeping in mind your kitchen abilities and location. He will show you how to create your unique identity and ensure customers know what to expect from your shop.

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2:00

Lesson 4

Efficiency of Kitchen Workflow

"Production efficiency is the Achilles of every artisan operation." Thomas explains how to plan your kitchen space with an efficient workflow in mind. He shows his own kitchen's drawing plan and helps you determine yours no matter the size of the space available to you.

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3:00

Lesson 5

Financing the Startup

In pastry, according to Thomas, you have unique opportunities to build up your financing by using various options. In this lesson, he shares 10 ideas to help you finance your pastry journey.

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5:00

Lesson 6

Explore & Practice Leadership

Thomas believes leadership skills can be learned, a belief he explores in this lesson.

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6:00

Lesson 7

It’s in Your Mindset!

Thomas believes that you can deal with any issues and setbacks that come your way with the right mindset! He asks, “What makes you happy?”. Once you have answered that question, you will stroll the philosophical path with Thomas to explore the mindset around success and his deep value of embracing yourself.

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3:00

Lesson 8

Building a Strong Team

Productive teams are built on good, effective systems combined with productive minds. Strong teams are built on positive team spirit and a culture where people believe in what they do. This lesson will show you how to bring different characters together, judge a team based on effort, and build productive and strong teams.

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5:00

Lesson 9

Marketing from Experience

We live in a fast-moving world where it can feel almost impossible to keep up with all the marketing do’s, don’t’s, and changes. Still, marketing is a skill that comes naturally to Thomas, so in this lesson, he reveals the strongest marketing tactic you can use to advertise your pastry shop. Yes, even stronger than social media! But before you start with marketing, he helps you identify your shop’s unique secret sauce.

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6:00

Lesson 10

The Values of Menu

Set your menu goals with Thomas and choose a balanced dessert selection built around flavors and textures that are accessible to you. Scroll through some pie charts, and pick the “pie slices” that speak to you the most.

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31:00

Lesson 11

Pithivier: Inverted Puff Pastry

Chef Thomas teaches pastry fundamentals, starting with Viennoiserie and the foundational importance of laminated dough. He goes through the unique method of inverted dough that makes the most delicate pastries while sharing his principles of working with two kinds of flour, gluten development, creating the tension, and shaping the dough.

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16:00

Lesson 12

Pithivier: Almond Orange Cream

Continuing with pastry fundamentals, this lesson focuses on creams - an essential part of a baker’s arsenal. Learn to make Almond Orange Cream for the Pithivier, the importance of following the ingredient temperatures for fat, and the water emulsion process within the cream.

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15:00

Lesson 13

Pithivier: Assembly, Scoring & Baking

Learn Thomas's tips for binding the dough, egg wash, scoring, creating a crusty surface, and finally achieving a magical multiplication of layers for your Pithivier goodness.

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33:00

Lesson 14

Kouign Amann

Together with Thomas, make the increasingly popular multi-layered Kouign Amann with yeast-based laminated dough—the second pastry of the Viennoiserie fundamentals—and learn the importance of baking and caramelization.

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23:00

Lesson 15

Chestnut Mont Blanc: Pain De Genes & Cassis Cream

Chestnut Mont Blanc is a favourite patisserie dessert of Chef Thomas’s! The lesson will begin with a light, classic Pain de Genes sponge recipe made by Thomas, including tips for minimizing production steps for higher efficiency. It will finish with a Cassis Cream made without starch that still achieves the silkiness and creaminess of a real classic.

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30:00

Lesson 16

Chestnut Mont Blanc: Rum Bavarian & Chestnut Paste

Learn Chef Thomas's method for making light and airy Rum Bavarian. Throughout the lesson, you will hear about the history and servings of sabayon cream, how to whip for less time and achieve higher volume, and the importance of waste in production. The lesson will finish with Chestnut Paste and variations of piping techniques.

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20:00

Lesson 17

Black Forest Verrine: Poached Cherries & Chocolate Shavings

Chef Thomas outlines how to make a classic Black Forest dessert in a modern verrine serving while maintaining respect for its flavor profile.

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17:00

Lesson 18

Black Forest Verrine: Microwave Sponge, Chantilly & Decor

Dessert in a glass! Inspired by Thomas's past working in Michelin Star restaurants, you will learn how to embrace your skills and creativity by using as little recipe guidance as possible for this dessert. Thomas will show the importance of cream (fat) coming before the cherry (acid) when degustating.

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22:00

Lesson 19

Enrobed Chocolate: Whisky Bar

Enrobed Chocolate is one of the 3 chocolate-making techniques you’ll learn in this class. In this lesson, Thomas takes you through the unique process of merging your pastries with other ingredients, like liquor. He shows how you can infuse your cocoa in oakwood for special Oak Barrel Infused Whisky Paste, following the steps for liquor infusion, forming the chocolate bar, cutting, and enrobing.

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12:00

Lesson 20

Naked Chocolate: Tahitian Cube

In the second chocolate-making technique shown in this class, Thomas shows us Naked Chocolate. He speaks to the simplicity of cacao in its purest form by making a rich ganache, followed by tips on avoiding the incorporation of air in various ways to control the shelf life of your chocolate.

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9:00

Lesson 21

Casted Chocolate: Caramel Domes

The final lesson in our chocolate trilogy is Casted bonbons — a technique you can’t go without. You’ll learn how to hide the creamy caramel filling on the inside of the bon-bon, with added tips on creating various caramel gradations.

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9:00

Lesson 22

Chocolate Tempering

Chef Thomas demystifies tempered chocolate with an easy and effective way of tempering in a bowl—waste-free, hassle-free, and no clean-up required. He lets us in on the secret to an effective and glossy finish on the delicate bonbons and shows how to temper with your senses.

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19:00

Lesson 23

Caramel Domes: Decoration, Casting & Filling

Thomas creates the exquisite gloss seen on modernly decorated bonbons with the latest handmade stamping technique. Follow his lead to stamp, spray, cast, fill, close, unmold, and of course, enjoy!

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Education. Watch, Read, Succeed!

For every skill.
In every kitchen.

Experienced Bakers

Professional Chefs

This class is approachable for experienced home bakers and has advanced techniques for professional chefs.

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Experienced

You’re an experienced home baker, influencer, blogger or a pastry student.

Professional

You’re a pastry chef, instructor, recipe developer or industry professional.

Business

You’re a pastry business owner, team manager, advisor, or researcher.

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that's right for you.

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  • Standard
    $
    490
    6 Months Access
    1 Instructor
    Workbook
    Bonus Section
    Support
     
  • Premium
    $
    590
    1 Year Access
    1 Instructor
    Workbook
    Bonus Section
    Support
    Certificate
  • All-bundle, Standard
    $
    1690
    6 Months Access
    Workbook
    Bonus Section
    Support
     
  • All-bundle, Premium
    $
    1990
    1 Year Access
    Workbook
    Bonus Section
    Support
    Certificate

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You have skills and you love what you do! What`s next?
— Thomas Haas

Join thousands who have already taken a class.

Dessert
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@gourmandises__friandises
Dessert
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@fillmorebakeshop

I was about to give up on my dream to open my own bakery when I started Thomas Haas class. It was like someone gave me a slap in the face. He said, “You love what you do, and you are good at it. What’s next?” And that’s when I realized, I know what’s next for me! I now have my motivation back and all the steps I should take are right there! World, hold on!

Kristina
Pastry Artist
Kristina
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@anjamin_
Dessert
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@ks_candymom

I feel like I’ve grown so much as a baker and I’ve loved interacting with pastry expert via PastryClassAI, fixed some baking errors, got so much more theory and new knowledge, it can really teach you so much! Now I feel more confident in my pastry attempts and have so many exciting plans for myself! The best part is that I’ve finally found a way to build my own pastry style and this is priceless!

Kim
Home Baker
Kim
Cake
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@rachelisbaking
Dessert
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@surprisesetgourmandises

I never thought I’d like an online class this much! I found Ramon’s class very informative and realized that a strong theoretical background is necessary for producing successful results! After this class I have a new sense of curiosity. I gained insight that I didn’t realize I was missing. I feel like the luckiest virtual student ever!

Hugo
Pastry Enthusiast
Hugo

Next class you’ll love.

Questions? Answers.

When do the pastry classes start?

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You can start your class anytime… In fact, what are you waiting for? Start your pastry journey right now, click me!

For how long can I access the pastry class?

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Depending on the enrollment option you choose. A Premium enrollment gets you access for 1 year, while a Standard enrollment gets you access for 6 months.

How much do pastry classes cost?

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They start from $490 USD and go up to $990 USD per class, depending on the instructor and whether you choose Premium or Standard enrollment with unlimited access, official certificate, class workbook, bonus section, support PastryClassAI access and more.

What is our 5-star refund policy?

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Our goal is to make sure that you have the best learning experience possible. If PastryClass isn’t for you, simply email us within 5 days from the date of your enrollment purchase, and we'll provide a full refund. Terms apply.

Full information on our special 5-star refund policy you can find here.

What skill-level is required for pastry classes?

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Our pastry classes are designed for all pastry skill levels, whether you’re an experienced home baker, pastry blogger, influencer, pastry chef, instructor, or a creative professional, you can explore the knowledge and joy of pastry on our platform.

We’re incredibly lucky to feature some of the top professional chefs making waves in the pastry industry. Our classes are full of complex information and techniques, which is a great way to challenge yourself and gain new skills to achieve outstanding results.

What do I get after enrollment?

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You have two enrollment options to choose from:

• STANDARD enrollment gets you 6 months of access to one class.
• PREMIUM enrollment gets you 1 year of access to one class, and a certificate of completion.

Additionally, both enrollments include a step-by-step class workbook, bonus recipes/materials, and access to PastryClassAI, a support tool created to enhance your learning experience, providing unlimited assistance instantly!

What tools and ingredients do I need?

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Recommendations for tools and ingredients are a part of our teaching process in every class. In the first step of your pastry journey, your instructor will let you know what you need for the class and will recommend alternatives—we don’t want you to waste your time and money searching for items from the list when you may already have a handy substitution in your very own kitchen, so make sure to watch the class before you go shopping!

For handy access, the full list of tools will also be included in each class workbook alongside pictures and specifications.

All of the tools you may need are accessible in every country from local or online pastry shops.

Can I ask questions?

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There are 3 ways you can ask questions before and after enrollment.

1. Our Help Center Help Center will be able to answer your questions about payments, gifts, free classes, enrollment options, and troubleshooting.

2. The PastryClassAI support tool is the go-to platform for all your pastry-related inquiries, whether you're formulating recipes, mastering cooking techniques, troubleshooting baking errors, delving into theoretical aspects, or exploring ingredients. It's the one-stop destination where every pastry question finds a comprehensive answer.

3. If you have any organizational or technical questions—signing up, classes, payments etc—and neither of those paths helps to answer it please email us at hello@pastryclass.com.