With more than 40 years of experience, pastry and baking chef Ann Amernick offers hands on classes in Owings Mills, MD.
After retiring from her restaurant and bakery in Washington DC in 2007, Ann Amernick moved back to her hometown of Baltimore.
Ann has reached back into her past experience as a teacher in Baltimore City and County to distill her more than 40 years of experience in restaurants, hotel kitchens, bakeries, pastry shops and catering kitchens. While cake baking and decorating are popular subjects and offered here, there are many other baking choices offered, as well.
Baking & Pastry Classes
Each class is 90.00 per person including ingredients, lasts between 3 and 4 hours, is hands on and taught in Owings Mills, MD.
There is a minimum requirement of two students per class. A one-on-one class for one individual student would be 180.00 (the cost of two students). The maximum number of students is 5.
Ann’s class scheduling process is different.
Instead of maintaining a class schedule, she leaves that up to the students. This way, students can select the subject, date and time for their class.
Gift certificates are also available.
Just a few class offerings
- Cake baking, filling and decorating, a cake and cupcakes simply
- Fondant cake covering and pastillage flowers
- Pie and tarts pastries with fillings
- Croissant and Pain au Chocolat
- Danish Pastry and sweet rolls
- Plated desserts using Puff Pastry, various pastry and cookie doughs; two desserts per class
- Other plated desserts selected by the student
- French Macarons
- Baltimores’ own Rainbow cake and chocolate top cookies made famous by Silbers’ Bakery
- Yeast breads and rolls
- Breads with starter
“Pastry chef Ann Amernick’s finishing touches have never been more worth breaking any diet you might be on. Winter brings a fabulous cheesecake made with alternating layers of pumpkin and goat cheese; summer finds an exquisite blueberry “pie” assembled from buttery panes of pastry and plump fruit tossed with sour cream. Does it get any better?”
Fall Dining Guide – by Tom Sietsema
Washington Post Magazine
“Amernick’s list of accomplishments can be equaled by few others; she has worked for hotels restaurants and caterers; owned a bakery; taught pastry classes; and written three cookbooks.”
“Amernick is known for her strict adherence to classic pastry-making techniques, her dazzling wedding cakes, and the butter-rich caramels for which people come far and wide to toss down like peanuts.”
David Hagedorn, The Washington Post
The White House
Assistant Pastry Chef
Jean-Louis at the Watergate
James Beard Nominations: Outstanding Pastry Chef
1992, 1997, 1998, 1999, 2003
James Beard's 90th Birthday Celebration
United Nations, NYC, 1993
One of Ten Best Pastry Chefs in America
Chocolatier Magazine, 1994
Julia Child's 80th Birthday Celebration
American Institute of Food and Wine, Washington, D.C. 1992
Bronze Medal and Grand Prize , Pastry Buffet
Salon of the Culinary Arts, American Culinary Federation, 1980
Ten Best Pastry Chefs in America
Pastry Art and Design, 2001
First Prize and Best Piece of Show, Individual Entry
Salon of the Culinary Arts, American Culinary Federation, 1981,1982
A deposit of 45.00 per person is required to hold the class, with the balance due the day of the class.
Payment can be made either through PayPal to firstname.lastname@example.org using the “send money ” tab and selecting the “payment for friends and family” option, or with a personal check made out to Ann Amernick. Contact Ann for further information.
If purchasing a gift certificate, give the recipient’s name you would like on the certificate to personalize it. When payment is received, an electronic gift certificate will either be emailed or snail-mailed to the purchaser to present to the student.