We welcome kids ages 13 to 17 to join us for a five-day camp, featuring approachable-yet- sophisticated desserts that can easily be recreated at home. We will focus on classic and modern techniques, proper measuring, organization, presentation, working cleanly and safely in the kitchen and creativity. Day 1: Quick Breads and Short Pastry (Cinnamon Roll Coffee Cake with Streusel Topping, Lemon-Blueberry Scones with Lemon Glaze, Peach-Vanilla Bars, Sesame-Garlic Bread Sticks, Homemade Pie Dough). Day 2: French Pastry Techniques (Crêpes Suzette, Eclairs with Pastry Cream and Chocolate Sauce, Tart Normande Aux Pommes (Apple Custard Tart)). Day 3: Dough Day (Cinnamon-Sugar Babka, Zeppole (Ricotta-Lemon Fritters), Cream Cheese and Fruit Danishes with Puff Pastry, Focaccia with Pesto and Oven-Dried Tomatoes). Day 4: Chocolate Desserts (Chocolate Ganache Tart, Chocolate-Toffee Cookies, Chocolate Crème Brûlée, White Chocolate Blondies). Day 5: Fruit Desserts (Passion Fruit Cupcakes with Passion Fruit Curd Filling and Coconut Frosting, Pavlova with Strawberries and Cream, Banana 'Nilla Pudding, Summer Berry Crostata with Homemade Pie Dough). In this hands-on class, students will be paired in groups of four and work together as a team to prepare the recipes.