Does anyone here that owns a storefront teach Wilton classes? If so, how is that working for you? I am thinking of doing it and I do have a storefront bakery. People ask me all the time about classes.
I took a refresher course at a bakery where i bought supplies(thriving bakery). I really enjoyed it.She always had lots of students( i also took a candy class with her) learned so much with her. I learned how to ice cakes without using the large bag and icing tip. That was worth it all. Good Luck if you do this.
My Wilton instructor was a local bakery owner. She not only taught the "wilton" way but also taught from her 30 years in the business as a very seasoned cake decorator as well as a person who worked with many cake decorators.
I really think I learned more since she taught from her experience, not just a lesson plan. She was a great teacher to boot.
Why do you have to teach Wilton? Why not just work up classes on your own. They can be based on the Wilton way of teaching - I did that for many yrs
Kakeladi...I first thought to do that but then figured if I did the Wilton classes the agenda and everything would be already in place. How hard was it to come up with your own teaching plans? I have talked with Wilton and they want me to carry some of their items for resale in my shop. I am a very small shop and not really sure that that would be financially feasible for me.
Anyone else teach classes of any kind at their bakery?
The tough thing about teaching in the workspace of your bakery includes insurance.
I have NEVER worked in any commercial kitchen that allowed non employees to set foot in the kitchens. It was an OSHA thing or an insurance thing.
I do have a seperate room to be used as a classroom. I am also well insured as well.