Browse the classes we offer at AMIE Académie and let us know what interests you by signing up for notifications. Notifications List subscribers will be the first notified when we add that class to our schedule, or when seats in sold out classes become available.
How it works
Classes are typically held on weekends, year-round. Offerings are based on staff availability. Due to high demand, we’ve created a notification system in case a seat opens for a sold out class. You can also join a notifications list for classes not currently scheduled, to let us know what you’d like us to teach. On the Notifications List, you’ll receive exclusive emails in advance of a public campaign once dates are added to our calendar. If you’d like to request a class topic, submit your suggestions at the bottom of this page. If we create the class, we’ll email you to let you know.
Homemade Pasta
Learn how easy and fun it is to make your own pasta and simple sauces that will turn an ordinary dish into something extraordinary! You’ll learn how to make the basic pasta dough and then form fettuccine and tortelloni stuffed with ricotta cheese. Once you’re done making the pasta in the kitchen, we’ll head into the main bakery to sit down and enjoy a pasta dinner with garlic bread.
Homemade Bagels
If you think you need to buy bagels, think again! Not only are they fast and easy to make, they taste great–and it's a fun family activity. We make them from scratch, the old fashioned way; boiling and baking them. You'll also make a complementary cream cheese spread.
Game of Scones
Learn to form two types of scones and create sweet and savory flavors.
French Macarons
When one thinks of a typical French delicacy, the French macaron comes to mind—but there’s a mystique about making them. With the right technique and understanding potential pitfalls you can master these delicious sweets. You’ll learn how to make the macaronage, pipe the forms, and put them together with two different fillings.
Sweet and Savory Galettes
Learn how to make what everyone fears the most—the crust—which is the base for making your galettes. Then we’ll make sweet and savory fillings for this rustic form of a pie that’s fit for a cocktail party, lunch, or dessert table.
Paté a Choux… Cream puffs!
Learn the classic french dessert of cream puffs! Impress your friends and family with the easy and versatile dough for your next gathering.
Pizza and More
Celebrate the versatility of pizza dough and learn how to make great pizzas, calzones, strombolis, and a sweetza (sweet pizza). Forget buying the dough at the supermarket—you can make your own quickly with whole ingredients.
Advanced Pasta Shapes
Discover versatile shapes you can make with pasta dough. You’ll learn how to make and form ravioli, bow ties, and agnolotti using homemade dough. Once you’re done preparing your shapes, you’ll learn two accompanying sauces, cacio e pepe and carbonara, to pair with your creations.
Iconic Desserts
Make these three iconic treats: whoopie pies, ring dings, and devil dogs.
Chocolate Lovers
Master these desserts; chocolate mousse, molten lava cake, and a pavlova.
Easy Entertaining with Puff Pastry
Impress your guests at your next gathering with beautiful hors d’oeuvres and desserts made with puff pastry. This dough is so versatile that you can create a variety of gorgeous sweet and savory items with ease.
Amazing Apple Desserts
There’s nothing like turning a peck of apples into desserts that fill the house with warm aromas. You’ll learn how to make three classic French desserts using apples: Tarte Fini Aux Pommes, Apple Tarte Tatin, and an Apple Strip.
Meatball Mania
This class is our best-smeller! Our staff goes wild when the aromas waft from our kitchen while preparing for this class. You’ll create meatballs with beef and chicken, perfect for any occasion: flavors along the lesson are French onion, Swedish, buffalo, and piccata.
Mastering Fruit Tarts
These stunning tarts are a showstopper on any dessert table. They look complicated—but it’s not. Learn how to make the dough and pastry cream filling, and then unleash your creativity with your fruit arrangement.
Homemade Breads
There’s nothing like the smell and taste of homemade bread. You’ll learn how to make some basic doughs to create focaccia, baguettes, and a brioche loaf.
Quiche Lovers
You can make an infinite number of flavor combinations when it comes to quiche; we’ll make both vegetarian and meat options. You’ll learn how to make the savory dough and tips to hasten shrinkage in the tart pan.
Cookie Workshop
Learn three different styles of cookie technique; sandwich, drop, and roll and cut.
Cake 101
Ditch your boxed mix and learn to make cakes from scratch. Discover techniques to create consistent cakes. You’ll make vanilla batter and Swiss meringue buttercream. Learn torting, assembling, and finishing techniques.
Cake Decorating
Learn how to assemble and decorate a layer cake. You’ll learn the essentials of cake assembly, crumb coating, filling, frosting, and piping boards to give your cake a pro finish.
Buttercream Flowers
Learn how to pipe buttercream flowers to grace the tops of cupcakes.
Beauty and the Sweets
Join Flora and AMIE Bakery and learn how to make a festive floral arrangement and decorate floral-inspired cupcakes.
Succulent Cupcakes
Learn how to pipe these playful succulents to grace the tops of cupcakes.
Guest Chef: Laura Briscoe
Creator of Laura’s Gourmet Granola, Laura Briscoe left behind a tech career to pursue her passion for cooking and balanced lifestyle. After graduating from Le Cordon Bleu in Arizona, Laura started an upscale private chef and fine dining business that grew into one of the Phoenix metropolitan area’s best. Her culinary prowess led to regular cooking segments on local news and talk shows as Chef Laura. Her first-of-its-kind granola recipe wowed friends and family, and a booming business was born. Laura’s Gourmet Granola has grown into regional outlets and received national popularity, gracing menus from Florida to Alaska.
Chef Laura Briscoe traveled to Cape Cod to teach at AMIE Académie in 2022 and 2023, and is a lifelong friend of Chef Amie Smith. We look forward to hosting her again in the future. Laura’s Gourmet Granola is available for purchase at our flagship location.
Guest Chef: Gale Gand
Gale Gand is a pastry chef and chef and was a co-founder and partner in the Michelin two-star restaurant, Tru, in Chicago. She hosted Food Network’s long-running show “Sweet Dreams” currently streaming on Discovery Plus, is the author of 8 cookbooks, and worked with Julia Child on her book and PBS series, “Baking with Julia”. Gale teaches cooking classes all over the country and is an artisanal soda pop maker producing Gale’s Root Beer which is sold nationally.
Recipient of two James Beard awards, Gale has been inducted into the American Academy of Chefs and the Chicago Chefs Hall of Fame, and was schooled in Paris at La Varenne. Gale appears at many Food and Wine festivals across the country and is a professional Pie and Food Competition Judge. She recently started a Kitchen Sisters Cooking School, a virtual school. She is the mother of 3, has a BFA from RIT in Metalsmithing, and plays the ukulele. Fun fact: Gale once made a Peach Cobbler for Aretha Franklin.
Chef Gale Gand traveled to Cape Cod to teach at AMIE Académie in 2022 and 2023, also hosting a demonstration and book signing at Osterville Village Library. We look forward to hosting her again in the future.
Guest Chef: James Dings
Executive Chef James Dings joins AMIE Académie to host inspired fine dining courses. Drawing on nearly 50 years of professional kitchen experience, Chef Dings has mastered the dinner experience and skillful instruction. Current Sous Chef of the Ocean House, James has a distinct understanding of and appreciation for vibrant flavor combinations. Former Instructor at the Epicurean Brotherhood of Cape Cod, Chef James has spent much of his dignified career gathering students in the kitchen. His teaching style is confident and approachable. At AMIE Académie, Chef James looks forward to meeting a new generation of food lovers and hopes to be reunited with previous students and friends of Cape Cod.
Chef James as worked as Executive and Head Chef at the Oyster Company Raw Bar and Grill, Harborview Restaurant and Bar, and the Crowne Plaza Philadelphia to name a few. He graduated from the Culinary Institute of America and has over 30 years of experience in hospitality, successfully opening four major hotels as Executive Chef or Executive Sous Chef. His talent led him to win first prize for Creative Specialties in the New York Food Show, as well as winning the Iron Chef competition in South Jersey in 2007.
Chef James Dings enjoys hosting classes at AMIE Académie in the off-season months, including: Sensational Appetizers, Coq au vin Rouge, Three Course Steak Dinner, and other savory courses.
Guest Chef: Paul Ritchie
One chef has been a constant face at the Académie, Paul Ritchie. Chef Paul, a lifelong Cape Cod resident, joined our A Team in 2021 and has been an integral part of the Académie's success. His natural affinity with baking and energetic personality has brought students back repeatedly. We have received many accolades for Paul’s ability to make students feel welcome and at ease.
Paul has taught hundreds of our students over the years. His endless enthusiasm and practicality has resulted in some of our best-selling classes, namely his signature course Chicken Dinner Trifecta. Outside the bakery, Paul is a devoted friend to all our staff, vendors, customers, and friends of the bakery. Chef Paul retired at the end of 2024 and relocated down south, but remains an important part of AMIE Bakery and we look forward to hosting him as a guest chef when he comes to visit. READ MORE
Guest Chefs: Chris Taylor and Paul Arguin
AMIE Bakery is pleased to announce our collaboration with the owners of Flour Sugar Butter: Chris Taylor and Paul Arguin. Together they have co-authored cookbooks Fabulous Modern Cookies and The New Pie, both named one of the best cookbooks of the year by NPR, and boast foolproof recipes incorporating modern flavors and techniques into classic American desserts.
Trained scientists, Chris and Paul have used their passion for science to guide recipe development, teaching students an informed approach to baking to yield impressive results.
Their recipes for all manner of baked treats have been featured on TV and in print, including The New York Times, O, The Oprah Magazine, Food52, and the cover of Better Homes & Gardens. They headline the pie episode of Milk Street Cooking School on the Roku Channel and have won over 600 awards for their achievements in baking, including Best of Show at the American Pie Council’s National Pie Championship.
Kids Classes
Kids Classes are held every summer and may include topics like Homemade Pasta, cupcake decorating, or breakfast. Kids classes are appropriate for students age 12-17.
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