Pickwick & Cherry

Young Bakers' Week-Long Intensive - Session 1
2026-06-12 09:00 - 14:45 (America/Chicago) | Pickwick & Cherry Kitchen, 607 S Pickwick, Rear Door, Springfield, MO, 65802, United States
IMPORTANT INFO
Session Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri)
Time:9:00 AM – 2:45 PM
Ages:10–16 (students should be comfortable in a focused, hands-on kitchen environment)
Tuition:$525 (applications received by March 31)$575 (after March 31)
Includes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods

Young Bakers’ Week-Long Intensive – Session 1

This summer, Pickwick & Cherry will host a limited-enrollment, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes.
Students will work in a professional teaching kitchen, learning foundational pastry techniques used in real bakeries. Over the course of the week, campers will mix, laminate, pipe, fill, glaze, and decorate — building both skill and confidence along the way.
Throughout the week, students may explore:

Croissants, danishes & puff pastry (laminated doughs)
Bread baking — challah, brioche, focaccia and other enriched loaves
Pie & fruit tarts — classic short crust pastry
Éclairs & cream puffs (pâte à choux)
Many kinds of cookies — chocolate chip, checkerboard, and royal icing decorated sugar cookies
Chocolate work — transfer sheets, cocoa butter painting, dipped marshmallows & confections
Frozen desserts — ice cream and ice cream sandwiches
Phyllo Dough — baklava, spanokopita, and more
Handmade pastas & tortillas
and other delicious baked goods

Camp is hands-on and technique-driven. Students should be comfortable standing, following multi-step instructions, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily, and each baker will take home a considerable amount of baked goods each day.
Because of the size and nature of our space (10 students maximum), placement is determined through application. Our goal is to assemble small groups of curious, capable young bakers who are genuinely excited to learn.
Ideal campers are students who:

Enjoy baking at home
Take pride in precision
Are willing to try again when something doesn’t work
Can stay engaged through longer projects
Are excited to develop real skills

Not every applicant will be the right fit at this time.
Applications will be reviewed and families notified of placement prior to registration.
Apply Now!

Young Bakers' Week-Long Intensive - Session 2
2026-06-22 09:00 - 14:45, 2026-06-23 09:00 - 14:45, 2026-06-24 09:00 - 14:45, 2026-06-25 09:00 - 14:45, 2026-06-26 09:00 - 14:45
IMPORTANT INFO
Session Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri)
Time:9:00 AM – 2:45 PM
Ages:10–16 (students should be comfortable in a focused, hands-on kitchen environment)
Tuition:$525 (applications received by March 31)$575 (after March 31)
Includes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods

Young Bakers’ Week-Long Intensive – Session 2

This summer, Pickwick & Cherry will host a limited-enrollment, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes.
Students will work in a professional teaching kitchen, learning foundational pastry techniques used in real bakeries. Over the course of the week, campers will mix, laminate, pipe, fill, glaze, and decorate — building both skill and confidence along the way.
Throughout the week, students may explore:

Croissants, danishes & puff pastry (laminated doughs)
Bread baking — challah, brioche, focaccia and other enriched loaves
Pie & fruit tarts — classic short crust pastry
Éclairs & cream puffs (pâte à choux)
Many kinds of cookies — chocolate chip, checkerboard, and royal icing decorated sugar cookies
Chocolate work — transfer sheets, cocoa butter painting, dipped marshmallows & confections
Frozen desserts — ice cream and ice cream sandwiches
Phyllo Dough — baklava, spanokopita, and more
Handmade pastas & tortillas
and other delicious baked goods

Camp is hands-on and technique-driven. Students should be comfortable standing, following multi-step instructions, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily, and each baker will take home a considerable amount of baked goods each day.
Because of the size and nature of our space (10 students maximum), placement is determined through application. Our goal is to assemble small groups of curious, capable young bakers who are genuinely excited to learn.
Ideal campers are students who:

Enjoy baking at home

Take pride in precision

Are willing to try again when something doesn’t work

Can stay engaged through longer projects

Are excited to develop real skills

Not every applicant will be the right fit at this time.
Applications will be reviewed and families notified of placement prior to registration.
Apply Now!

Young Bakers' Week-Long Intensive - Session 3
2026-08-03 09:00 - 14:45, 2026-08-04 09:00 - 14:45, 2026-08-05 09:00 - 14:45, 2026-08-06 09:00 - 14:45, 2026-08-07 09:00 - 14:45
IMPORTANT INFO
Session Dates:June 8–12 (Mon–Fri)June 22-26 (Mon-Fri)August 3-7 (Mon-Fri)
Time:9:00 AM – 2:45 PM
Ages:10–16 (students should be comfortable in a focused, hands-on kitchen environment)
Tuition:$525 (applications received by March 31)$575 (after March 31)
Includes:All ingredients & materialsDaily lunch (prepared by students)Take-home baked goods

Young Bakers’ Week-Long Intensive – Session 3

This summer, Pickwick & Cherry will host a limited-enrollment, week-long baking intensive designed for young bakers who are ready to move beyond cupcakes and boxed mixes.
Students will work in a professional teaching kitchen, learning foundational pastry techniques used in real bakeries. Over the course of the week, campers will mix, laminate, pipe, fill, glaze, and decorate — building both skill and confidence along the way.
Throughout the week, students may explore:

Croissants, danishes & puff pastry (laminated doughs)
Bread baking — challah, brioche, focaccia and other enriched loaves
Pie & fruit tarts — classic short crust pastry
Éclairs & cream puffs (pâte à choux)
Many kinds of cookies — chocolate chip, checkerboard, and royal icing decorated sugar cookies
Chocolate work — transfer sheets, cocoa butter painting, dipped marshmallows & confections
Frozen desserts — ice cream and ice cream sandwiches
Phyllo Dough — baklava, spanokopita, and more
Handmade pastas & tortillas
and other delicious baked goods

Camp is hands-on and technique-driven. Students should be comfortable standing, following multi-step instructions, and working cooperatively in a focused kitchen environment. We will prepare and each lunch together daily, and each baker will take home a considerable amount of baked goods each day.
Because of the size and nature of our space (10 students maximum), placement is determined through application. Our goal is to assemble small groups of curious, capable young bakers who are genuinely excited to learn.
Ideal campers are students who:

Enjoy baking at home
Take pride in precision
Are willing to try again when something doesn’t work
Can stay engaged through longer projects
Are excited to develop real skills

Not every applicant will be the right fit at this time.
Applications will be reviewed and families notified of placement prior to registration.
Apply Now!
