Baking & Desserts

Because baking is measured, and that turns out to be great for a group. A savory class rewards improvisation, which leaves nervous cooks guessing. Baking gives everyone the same weights, the same steps and the same timer, so a room of 40 people stays genuinely in sync with the chef. Your team joins on Zoom, a professional chef leads live, and a Rockoly host runs the chat and the games. Sessions are 60 or 90 minutes, and everybody finishes holding something they made.

Six workshops, from pure fun to genuine pastry technique:

• Buttermilk Cinnamon Rolls, 90 minutes, finished with a buttermilk glaze.
• Chocolate Lava Souffle, 90 minutes, with a fresh strawberry sauce. Add a set of six porcelain ramekins so they turn out properly.
• Rainbow Filled Cupcakes, 60 minutes, vanilla with sprinkles and buttercream, plus an optional sweet surprise filling.
• Churros, 60 minutes, fried and rolled in cinnamon sugar, with an optional horchata alongside.
• Chocolate Fondue, 60 minutes, a white chocolate ganache with fruit, pretzels, cookies and rice crisps made from scratch.
• Cheesecake Bites, 60 minutes, salted caramel, rich enough that one is never enough.

A coffee tasting or a champagne pairing can be added to most menus, which is how a dessert class becomes an afternoon celebration.

Air, steam and patience, and the name gives away most of it. Souffle comes from the French souffler, to breathe or to puff. Nothing chemical lifts it: you whip air into egg whites, fold it in gently so the bubbles survive, and the oven does the rest. The trapped air expands as it warms and the water in the batter turns to steam, and the whole thing climbs.

It sinks as it cools for exactly the same reason in reverse. The air contracts. That is physics, not failure, which is why a souffle is served the moment it leaves the oven. The two things that genuinely ruin one are knocking the air out while folding and opening the oven door early.

It is a deeply satisfying thing to pull off, and far easier with a chef watching your bowl on camera and telling you when to stop whipping than with a recipe and a hope.

Standard home kit, nothing specialist. An oven, mixing bowls, a whisk or hand mixer and a sheet pan cover most menus. Cupcakes need a muffin tin. Churros need a pot with a few inches of oil. Chocolate fondue needs a heatproof bowl and nothing else, which makes it the friendliest option for teams cooking from hotel rooms or very small apartments. Souffle wants ramekins, and you can add a set of six porcelain ones to the order. Your planner confirms the exact list for your menu ahead of the date.

Rates step down as your group grows. Under five people books at a flat rate of $695 to $795 depending on the dessert. Groups of 5 to 30 are $139 to $159 per person, with the chocolate lava souffle at the top of the range and churros, fondue and cheesecake bites at the bottom. Groups of 31 to 50 pay less per person, and groups above 50 less again.

That single rate includes the personal chef, a dedicated event planner, a Zoom host, all ingredients delivered and gratuities. US shipping is free and insured against loss, delay or damage. Customization is free, and so are the team-building games your host runs. Kits feed a family of four and family members can join free on the same screen, which for a dessert class is not a small detail.

Yes, every menu on this page, and at no extra cost when you tell us in advance. Gluten-free and vegan baking is not a substitution made on the fly, it is a different formula, so the chef builds it into the recipe and ships the right ingredients to the right people. All six desserts here list a gluten-free option and a vegan option, and all six are vegetarian as written. Kosher and no-alcohol events are equally straightforward. Send your list of restrictions with the headcount and your planner takes it from there.

Yes, and dessert is the easiest excuse there is. Customization is free, so tell your planner what you are marking and they will shape the session around it instead of leaving it to a shout-out at the end. The add-ons carry a lot of the mood: a champagne pairing turns rainbow cupcakes or salted caramel cheesecake bites into an actual toast, and a coffee tasting suits a mid-afternoon slot better than anything fizzy. A group photo comes with every event, which tends to be the thing people keep. Ask your planner about gift options as well.

Start with the inquiry form on this page and a Rockoly planner will follow up with dessert recommendations and available dates. Say up front if you want the Chocolate Lava Souffle, because that is the one menu with a piece of equipment attached — the set of six porcelain ramekins is an add-on and has to be ordered with the kit rather than remembered later.

Aim for roughly three weeks of lead time so kits land before the event, though rush dates can sometimes be arranged depending on chef availability. A $250 deposit holds the date. Pay by credit card, ACH transfer or check. Cancel 21 or more days out and you are refunded what you paid less any nonrecoverable costs already committed; 8 to 20 days out you choose between a 50% refund and a 100% Rockoly credit; inside 8 days payments are nonrefundable, though one complimentary reschedule is yours if you ask 14+ days ahead.

Every event is backed by the Love Your Event Guarantee. Questions first? Call (617) 939-9732 or email events@rockoly.com.