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 $105.00 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 $210.00 (the cost of two students). The maximum number of students is 3.
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.
Some of Ann’s Class Offerings
- Cake baking, filling and decorating, a cake and cupcakes simply
- Fondant cake covering and pastillage flowers
- Pie and tarts pastries with fillings
- Plated dessert using Puff Pastry, or other pastry dough; one dessert per class
- French Macarons
- Baltimores’ own Rainbow cake and chocolate top cookies made famous by Silbers’ Bakery
- Yeast bread/rolls
Some of the best ingredients we use are found here:
The Art of the Dessert
Amernick, Ann (Author)
John Wiley & Sons Published 2007
Hardcover, Color (368p)
“Ann Amernick’s love of her art shines through every recipe in this glorious book. Few pastry chefs are capable of creating gorgeous works of art that also taste delicious. Ann’s always do. She has a heartwarming desire to share with the home cook all the knowledge she has amassed over a lifetime of hard work in the kitchen. This book is a delicious distillation of an artist’s life’s work and a generous gift to anyone who dreams of delighting family and friends with unforgettable desserts.“
-Patrick O’Connell, chef and proprietor of The Inn at Little Washington
“Ann has been mastering the classics of pastry for many years, and I am glad she has come out with a beautiful book to showcase her talent and knowledge of pastry.“
-Daniel Boulud, chef and restaurateur, Daniel, Cafe Boulud, and DB Bistro
“The Art of the Dessert showcases Ann’s well-respected career and vast repertoire of knowledge in pastry. This cookbook clearly conveys her passion and talent for baking. It is a perfect complement to the passionate baker’s cookbook collection.“
-François Payard, chef and proprietor of Payard, New York City and São Paolo, and author of Bite Size and Simply Sensational Desserts
“A ‘must have’ for any serious baker. Ann’s years of experience as a professional pastry chef and bakery owner make her an authority in her field. Beautiful and tasty, the recipes in this complete collection are my new best friends. Her jewel-like style when it comes to desserts is irresistible.“
-Gale Gand, Executive Pastry Chef and partner of Tru, host of the Food Network’s Sweet Dreams, and author of Chocolate & Vanilla
The White House
Jean-Louis at the Watergate
James Beard Nominations: Outstanding Pastry Chef
James Beard's 90th Birthday Celebration
One of Ten Best Pastry Chefs in America
Julia Child's 80th Birthday Celebration
Bronze Medal and Grand Prize , Pastry Buffet
Ten Best Pastry Chefs in America
First Prize and Best Piece of Show, Individual Entry
Payment can be made either through Zelle to email@example.com, or with a personal check made out to Ann Amernick. Contact Ann for further information.
Schedule your class today.
Let’s get baking.