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.
Joanne
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.
Joanne
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.
Joanne
Quote by @%username% on %date%
%body%