Mother and daughter laughing while piping macarons, flour on their foreheads, natural afternoon light pouring through a flour-hazed kitchen window
Portland, Oregon · Est. 2021

A kitchen where
flour-dusted hands
learn to bake.

Croissant lamination. Chocolate tempering. Pulled sugar. Taught by pastry chefs who've worked Michelin lines — to people who mean it.

Student Rachel smiling in kitchen apron
Student Tomás with flour on hands
Student Ingrid kneading bread dough
Student Kwame in chef whites
★★★★★

340+ alumni · 4.9 average rating

8

Max per class

3

Michelin-trained chefs

5

Programs

Step 1 of 6Motivation
🥖

What brings you to baking?

Choose the one that feels most like you.

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🥐 Croissant Lamination ·🍫 Chocolate Tempering ·🎂 Celebration Cakes ·🍞 Sourdough & Fermentation ·🍮 Crème Brûlée ·🥧 Blind-Baked Tarts ·🍬 Pulled Sugar ·🧁 Choux & Éclairs ·🥐 Croissant Lamination ·🍫 Chocolate Tempering ·🎂 Celebration Cakes ·🍞 Sourdough & Fermentation ·🍮 Crème Brûlée ·🥧 Blind-Baked Tarts ·🍬 Pulled Sugar ·🧁 Choux & Éclairs ·
Meet Your Mentors

Chefs who've worked Michelin lines.

They left the brigade to teach. Every instructor at Fold has traded the white-tablecloth rush for something they find more meaningful — passing it on.

Female pastry chef in white coat piping choux pastry with focused expression in professional kitchen

Formerly Maison Troisgros, Lyon · 14 years

Laminated Doughs & Choux

Fold Instructor

Chef Margaux Delacroix

Head of Pastry Arts

"A croissant teaches you patience. You can't rush lamination — the butter decides."

Margaux spent twelve years in Lyon before crossing the Atlantic, carrying with her a notebook of handwritten recipes from her mentor, a third-generation pâtissier. She joined Fold because she wanted to teach the way she was taught — standing at a bench, side by side, correcting your grip on the rolling pin before the dough even touches it.

CroissantsChouxTartsViennoiserie
Study with Margaux
Male pastry chef carefully tempering chocolate in copper bowl under warm kitchen lighting

Le Bernardin NYC · Waldorf Astoria · 11 years

Chocolate Tempering & Sugar Work

Fold Instructor

Chef Dominic Osei

Chocolate & Confections

"Chocolate is honest. It tells you immediately if your temperature is wrong. I love that about it."

Dominic grew up watching his grandmother make chin-chin in Accra, then spent a decade in hotel banquet kitchens learning to scale that care to hundreds of plates. He teaches chocolate work the way he learned it — through repetition, touch, and the specific sound of properly tempered chocolate snapping.

TemperingBonbonsPulled SugarGanache
Study with Dominic
Female baker with flour-dusted hands shaping sourdough loaf on wooden workbench in morning light

Tartine Bakery SF · Sullivan Street Bakery NYC

Sourdough & Enriched Doughs

Fold Instructor

Chef Priya Nair

Bread & Fermentation

"Your starter is a living thing. Once students understand that, everything clicks."

Priya learned to bake in her mother's kitchen in Kerala — flatbreads, rice cakes, coconut-filled sweets — before training formally in San Francisco and New York. She brings both traditions into the classroom, teaching students that fermentation is the same science whether you're making sourdough or idli.

SourdoughBriocheFocacciaEnriched Doughs
Study with Priya
Student Stories

The kitchen full of
real people.

Career-changers, grandmothers, teenagers, immigrants, home bakers who outgrew YouTube. These are your future classmates.

Baker piping macarons in kitchen
Hands shaping sourdough bread dough
Chef tempering chocolate in copper bowl
Group of students in aprons decorating cakes
Fresh baked croissants golden brown on baking sheet
"At 38, I walked into Fold terrified. Six months later I have a job offer from a hotel pastry department. Chef Margaux taught me that my age was an asset — I already knew how to work."
Smiling Black woman in kitchen apron holding a tray of freshly baked croissants

Rachel Okonkwo

Former Marketing Director → Pastry Arts Certificate

Portland, OR · Fall 2024

Enrolled in

Pastry Arts Certificate

94%

Complete their program

340+

Alumni since 2021

4.9

Average rating

2025 Programs

Find where
you belong.

Five programs, one kitchen. Every cohort stays small — never more than eight students per bench.

Golden brown croissants freshly baked on parchment paper in professional pastry kitchen
Most Popular3 seats left

Pastry Arts Certificate

The flagship. Covers laminated doughs, choux, tarts, chocolate, and plated desserts over twelve intensive weeks.

LaminationChouxChocolatePlated Desserts

Duration

12 weeks

Investment

$2,200

Enroll →
Baker with flour-dusted hands scoring sourdough loaf on wooden board

Craft Baking Intensive

Sourdough, viennoiserie, and tart-making. Six weeks of hands-on sessions with Chef Priya.

6 weeks·$890
Learn more →
Mother and young daughter laughing while piping frosting onto cupcakes in sunny kitchen

Saturday Family Kitchen

Parent-and-child sessions covering cookies, brioche, and celebration cakes. Ages 10 and up.

8 Saturdays·$480
Learn more →
Hands carefully tempering dark chocolate in copper bowl with chocolate ribbons

Chocolate & Confections

Four full days with Chef Dominic. Tempering, bonbons, ganache, and pulled sugar basics.

4 days·$680
Learn more →
Professional pastry chef plating an elegant dessert with precision tweezers on white plate

Advanced Technique Masterclass

2 left

Sugar work, modern plating, and chocolate sculpture for bakers ready to go professional.

4 weekends·$1,100
Learn more →

Not sure which program is right for you?

Take the quiz — we'll match you
Find Your Course

Two minutes.
One perfect match.

Answer six quick questions and we'll recommend the exact program for where you are right now — not a generic suggestion, but a specific cohort with a specific chef.

🧑‍🍳

Max 8 students per bench — your chef knows your name

🥐

All materials, equipment, and aprons included

📍

27 Millbrook Lane, Portland OR · Free parking

✉️

Not ready? Download the 2025 Course Guide instead

Step 1 of 6Motivation
🥖

What brings you to baking?

Choose the one that feels most like you.