Each session focuses on a specific technique — from laminated dough to sugar work. Sessions run between 3 and 6 hours with direct feedback from the instructor.
5 masterclasses are currently open for registration. Places are limited per session to maintain a working group size of 8–12 participants.
Pastry
A hands-on course covering the essential French pastry canon — from pate brisee to creme patissiere — taught with the kind of precision that actually sticks.
11 places left
Bread Baking
A practical deep course on wild-yeast bread — building a stable starter, reading dough hydration, and getting consistent results from a home oven.
18 places left
Confectionery
A focused masterclass on couverture chocolate — proper tempering by hand and machine, casting bonbons, and building ganaches with balanced flavor and texture.
8 places left
Cake Design
A practical course on building cakes that hold their shape, look deliberate, and survive transport — covering everything from torting to final sugar work.
14 places left
Viennoiserie
An intensive course on laminated and enriched pastry — croissants, kouign-amann, brioche, and Danish — with the kind of technical depth that bridges home baking and professional practice.
6 places left
Sessions at Zyroxenth are small by design. Each group works through a single focused technique across one sitting, with time built in for correction and re-attempts before the session closes.
Each masterclass follows the same sequence: demonstration, guided practice, independent repetition. The sequence is consistent — the technique changes each time.
The instructor completes the full technique once at normal speed, then again with commentary on critical decision points and common failure patterns.
Participants attempt the technique with the instructor present at the bench. Corrections happen in real time — not during a debrief at the end.
Each session produces a finished product you take home. You also receive a written technique sheet covering ingredient ratios, temperature ranges, and timing markers specific to that method.