Prepare and produce cakes and pastries

A university level guide to bakery and confectionery, from bread processes and flour types to patisserie and sugar work. A solid reference for understanding how baked goods are made.

EIILM University

An open textbook on contemporary pastry and plated dessert work, covering doughs, creams, and modern plating techniques. Ideal for cooks moving from the basics toward professional presentation.

BC Cook Articulation Committee

A beginner friendly overview of baking and pastry essentials, including ingredients, formulas, equipment, and common troubleshooting. A quick way to build confidence before you bake.

Various authors

A focused lesson on laminated doughs and the folding method that creates flaky, layered pastries. It explains lamination, recipe conversions, and plating in a compact format.

Linn-Benton Community College

A practical primer on core pastry preparations like profiteroles, puff pastry, cream horns, and shortcrust. Each section gives clear preparation and baking steps.

Zanolli