The Art and Craft of Wholefood Baking


Joy and Deliciousness are Nutrients In Their Own Right

Hello, I'm Jude...

 

With over 30 years of experience, as a pioneer and leader in the wholefood arena, here's what I know to be true; that joy and deliciousness are nutrients in their own right.

Baking to nourish body and soul is my strength, from everyday staples to the many celebration and wedding cakes I've baked for so many over the years. 

I believe in a wholistic approach, and I'm so looking forward to having you join me in "The Art and Craft of Wholefood Baking", and sharing with you the information and skills you need to transform your approach to baking. 

x Jude

Hello, I'm Jude...

 

With over 30 years of experience, as a pioneer and leader in the wholefood arena, here's what I know to be true; that joy and deliciousness are nutrients in their own right.

Baking to nourish body and soul is my strength, from everyday staples to the many celebration and wedding cakes I've baked for so many over the years. 

I believe in a wholistic approach, and I'm so looking forward to having you join me in "The Art and Craft of Wholefood Baking", and sharing with you the information and skills you need to transform your approach to baking. 

x Jude

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Discover how to nourish your body and
 soul,  whatever your dietary restrictions...
(namely gluten, dairy or egg.)

 Whether you're an aspiring baker, homemaker, grandparent, tuckshop lady or professional, with a desire to take your baking to new heights, this course is just for you. 

 

 

The Art and Craft of Wholefood Baking will equip you with all of the skills and knowledge to make muffins, cakes and biscuits using whole, natural and semi-refined ingredients that everyone will love, for every occasion.

Discover how to nourish your body and soul, whatever your dietary needs...
(namely gluten, dairy or egg.)

 

Whether you're an aspiring baker, homemaker, grandparent, tuckshop lady or professional, with a desire to take your baking to new heights, this course is just for you. 

 

 The Art and Craft of Wholefood Baking will equip you with all of the skills and knowledge to make muffins, cakes and biscuits using whole, natural and semi-refined ingredients that everyone will love, for every occasion.

 What You'll Learn

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Wild Flours, Sweet Sap and Nectar 

Less hybridised and processed flours, and sweeteners from sap (cane sugar, maple syrup/sugar) or blossoms (honey or coconut palm syrup/sugar) retain their wild and essential self and behave very differently in the baking process. Understanding their strengths and weaknesses allow you to put these ingredients to their best use and create the most delicious and nourishing cakes ever. 

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Use the Right Tool for the Job 

You'll get better results more quickly and easily. For example, using a bowl that is slightly deeper is great for creaming butter and sugar (or making icing), whereas a slightly less deep and wider bowl, such as you see further above, is great for folding. The right tool doesn't mean expensive either. I'll cover every bit of equipment you need, what's best and why.

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Develop Your Instinct and Technique

Baking is often described as a 'science' and whilst this is true when you enter the world of whole and semi-refined, natural, real and unadulterated, it's also about instinct and how to apply technique. Born from nature, every human being is different (and possibly on different days) and every real ingredient is different.

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Perfect the Anatomy of Crumb

Crumb is how we refer to the mouthfeel of a cake, ultimately the texture and taste of the cooked batter. There are six primary factors that affect the quality of the finished crumb, understanding them plays an enormous role in the success of your end result.

 

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Master Foundation Mixing Techniques

Along with understanding the factors that affect crumb, deploying the right mixing technique is more often than not,  the answer you're looking for, especially when converting a standardised wheat recipe to your needs. 

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Troubleshooting and Conversion  

Going deeper, you'll also learn how to build, convert and troubleshoot a recipe, no matter what your dietary needs (namely gluten, dairy or eggs). You'll learn, in-depth, how to go about creating a delicious and nourishing solution that everyone will love.

 

You'll finish the course confidently being able to...

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Drop any guilt you may carry regarding sweetness.

Know which ingredients and equipment are best for your needs, and why

 

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Use the right ingredients, techniques and tools to achieve your desired end result.

Build, convert and troubleshoot a recipe, no matter what your restrictions may be (namely, gluten, dairy or egg)

 

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Bake delicious muffins, biscuits, bars, cakes and cupcakes for all occasions with 100% wholesome, natural and real ingredients.

Oh, and what we're actually making in the course? 

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Muffins, biscuits and cakes for the lunchbox. Bakes filled with fruit, vegetables, and/or nuts.

Cakes that are quick to whip up and others that may take a bit more time. 

 

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Bakes made from spelt, oat, or barley. Wheat or gluten-free and/or dairy-free,/and/or egg-free. Vegetarian or vegan.

 There's something for everyone!

 

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Cakes and cupcakes with a lighter crumb to fill or top with seasonal fruit or build a layered celebration cake. You'll learn how to put together that special cake, no matter how special the occasion.

 

You'll finish the course confidently being able to...

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Drop any guilt you may carry regarding sweetness.

Know which ingredients and equipment are best for your needs, and why

 

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Use the right ingredients, techniques and tools to achieve your desired end result.

Build, convert and troubleshoot a recipe, no matter what your restrictions may be.

 

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Bake delicious muffins, biscuits, bars, cakes and cupcakes for all occasions with 100% wholesome, natural and real ingredients.

Oh, and what we're actually making in the course? 

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Muffins, biscuits and cakes for the lunchbox. Bakes filled with fruit, vegetables, and/or nuts.

Cakes that are quick to whip up and others that may take a bit more time. 

 

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Bakes made from spelt, oat, or barley. Wheat or gluten-free and/or dairy-free,/and/or egg-free. Vegetarian or vegan.

 There's something for everyone and if not, you'll have the confidence and tools to create it, and I'm on hand to help you. 

 

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Cakes and cupcakes with a lighter crumb to fill or top with seasonal fruit or build a layered celebration cake. You'll learn how to put together that special cake, no matter how special the occasion.

 

I'M SO READY FOR THIS!
2 Payments of $417
I'M SO READY FOR THIS!
1 Payment of $745

Course Structure


You will have access to all course content and materials on Monday 28th August. However, due to the comprehensive course content and to ensure optimal integration and assimilation of the materials, the course runs in 2 x three weeks blocks, with live sections and five weeks in between. This gives you the opportunity to put your learning into practice before we come together again.

BLOCK ONE:  28th August – 17th September
"Underpin Your Success"

  • Ingredients
  • Tools
  • Techniques
  • Crumb

INTEGRATION & ASSIMILATION
18th September – 22nd October

You'll have time to source ingredients, integrate learnings and get baking – possibly trying your hand at some conversion, if that is what's needed. You will still have access to me at any time via email and in our community from the 17th September – 8th October. I'll also check in with you in a Zoom Get Together, on Sunday 8th October, before I head for a 2-week holiday!

We then recommence for the second 3-week block of learning...

BLOCK TWO: 23rd October – 12th November
"Refine and Troubleshoot"

  • Refining
  • Troubleshooting
  • Recipe Makeovers
  • Recipe Conversions

 

28th August – 17th September

Underpin your success. 


In the first three weeks, together with full access to me and three x 2-hour Zoom Get Togethers, you'll learn about and form a relationship with your ingredients. Get to know the tools that really make a difference - from a great whisk to the materials cake tins and biscuit trays are made from (and thus affect heat transfer). Understand why technique and instinct play such a role and dive into the wonderful world of crumb anatomy. In between, over the five-week break, with Community and email access to mefrom the 17th September – 8th October, you'll have time to source ingredients and put foundation mixing techniques to work, and possibly some conversion if that's needed. 

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23rd October – 12th November

Refine and Troubleshoot

 

In our final three weeks, together with full access to me and three x 2 hour Zoom Get Togethers, I'm here to guide and troubleshoot your baking, and can't wait to see how it's turned out. If you haven't had a chance to put your learnings into practice, life's busy I so get that. Wherever you are or whether you avoid gluten, diary or eggs, I'm here for you. Have you got a favourite recipe you'd like to give a wholesome makeover, or longing to convert, I'll do my best to make we'll that happen to.  

I CAN'T WAIT TO TRANSFORM MY BAKING!!
2 Payments of $417
I CAN'T WAIT TO TRANSFORM MY BAKING!!
1 Payment of $745

THE ART AND CRAFT OF WHOLEFOOD BAKING

$597

AUD - Inclusive of gst in Australia


 


IMMEDIATE ACCESS TO THE COURSE AND ALL MATERIALS


- 26 In-depth instructional cooking video tutorials

– 5 comprehensive workbooks (pdf)

– 1 Comprehensive recipe book (pdf)

– Online resource directory (continuously updated)

– Lifetime access

 

Begin today, work through the class at your own pace, then if you would like to, jump on board for the next interactive live round (mid-2024)

In an interactive, live round you have full access to me for support, and troubleshooting (especially handy when it comes to conversion!). In 6 Zoom Get Togethers, I'll go deeper into the baking landscape and happily answer any questions or baking dilemmas you may have. I'll let you know when the next live round is coming up with the option of purchasing an upgrade (and the ability to take advantage of any bonus offer). 

 

 I'm imparting to you everything I've learnt about baking with whole, natural, and semi-refined ingredients over 30 years. 

Buy Now

 The Language of Cake


Whispered silently and directly into the soul, the language of cake is a powerful nutrient. 

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"You matter to me, I love and celebrate you"

"A trouble shared, is a trouble halved"

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"Are you hungry? I've made afternoon tea..."

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"You matter to me, I love and celebrate you"

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"A trouble shared, is a trouble halved"

 

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"Are you hungry? I've made afternoon tea..."

 

Jude, I have your book Wholefood Baking, how does this course differ?

I wrote my book Wholefood Baking in 2010 and published in 2013. I'm incredibly proud of this book but 12 years on, I've had the time to dive more deeply into my craft, especially when it comes to conversion.

Within a book, I can only go into so much detail due to word and page restraints. I find this challenging, as I know I can't give you all the what, why and how – plus, up close and personal in a video sure helps!

If you already have the book, you'll find this class will be a brilliant companion and take you far deeper into that what, why and how – again, especially when it comes to conversion. 

What Others Are Saying

 

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PRAISE FOR WHOLEFOOD BAKING, THE BOOK

"Finally, a book that gracefully combines nutrient-rich, wholegrain flours, minimal sweeteners and season produce in a collection of irresistible recipes that are perfect for any occasion. These are the kind of cakes, scones and muffins I crave – homemade, wholesome and delicious."

AMY CHAPLIN, AUTHOR,
AT HOME IN THE WHOLEFOOD KITCHEN and WHOLEFOOD COOKING EVERYDAY.

"Jude's perspective is a refreshing one: that baking and health are not mutually exclusive! This collection will inspire lifelong bakers to break out of the white flour mould and try something new – and healthier– without sacrificing a single thing. I can't wait to get baking!"

SARAH BRITTON, HOLISTIC NUTRITIONIST AND AUTHOR
MY NEW ROOTS 

"Wholefood Baking is an essential book for every baker's shelf. The purpose of the book is two-fold: to nourish the body with less-refined flours and sugar, but to also tend to the soul, by allowing sweetness to have a place in a wholesome lifestyle...Jude herself says, 'Food is a deeply joyful and delicious part of life, especially sweetness'. 

SARAH KIEFFER 
THE VANILLA BEAN BAKING BOOK AND OTHERS 

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FROM PREVIOUS COURSES

"Hi Jude, Holly and everyone else in this amazing course.

Thank you so very much for this amazing journey. Wow! I don't think any other cooking course could include such a huge amount of in-depth, pertinent, and expert content. Your so generous sharing of your lifelong learning of healthy, wholefood cooking is so appreciated.

I love the Homemade Pantry content, the delightful and very clear videos, and recipes. They are all so easy to follow and spot on to my expectations. I will be revisiting them often. Loved all the lives and the replays, the questions and answers and the interaction with others too.

Thank you again, very much. I am so glad I participated, it has been amazing. I will be back for more."

PENNY ROBINSON
HOMEMADE PANTRY, FEBRUARY 2022

" Information is extensive and presented in a clear and practical way (with lots of visual aid). All of this is achievable from the comfort of your own kitchen. Holly and Jude make themselves available to your for the entire course with their knowledge, smiles and humour."

DEBBIE MC PHAIL
HOMEMADE PANTRY, FEBRUARY 2021

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"This information is so, so helpful. I am so happy I joined the course! I was so confused about baking powders and the extra information in your reply to Anna, cleared it in my mind even further."

IRYNA AKHMETSHYNA
FEBRUARY 2021  

I'D LOVE TO HAVE MY CAKE AND EAT IT TOO!

FAQ'S

If you feel unsure about participating, please contact me and I'll be happy to answer questions about your specific situation. With over 30 years of experience and a leader in the field, I know there is always a nourishing solution, I will find one for you.

How much time do I need to work through the course?

There is no specific amount of time that you have to dedicate each week, you can work at a pace that suits you. 

 

How long do I have access to the program?

You have lifetime access to the course and materials which can be accessed across any and all devices. 

 

Is this course suitable for me? 

Whether you're a just starting out or competent home baker, or seasoned professional, Wholefood Baking will provide you with the knowledge and skills required to make the best cakes ever, using whole, natural and semi-refined ingredients. 

Is this course suitable for all dietary intolerances,  restrictions, or preferences?

You are in the right place! 

My default flour preference is Spelt, but you'll find plenty of bakes that contain low gluten or gluten-free and pseudo cereal flour options. Need it dairy or egg free? You'll find that too. 

Whilst this class provides a wide range of baking for dietary restrictions, it does not cover baking without grain or pseudo cereal flours and starches - for example, paleo or GAPS baking. 

One of the questions I'm most often asked is " Jude, how do I convert this to ........ (insert your particular need)?"

I've built Wholefood Baking with a view to giving you everything you need to answer this question and deliver nourishing and delicious results.

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Do you have any other questions? If you're still not 100% sure that this course is right for you, let's chat.

 Simply email me on [email protected] and I'll respond asap! 

When does the course start?

Wholefood Baking will start at 10 am Monday 28th August, 2023 AEST with immediate access to all content. Access to Jude and Live Content will run over 6 weeks, delivered in 2 x 3-week sections.

Yes, there is a five-week break in between the two live sections of the course. You can read more about this further down under the question "Just to be clear, when is my access to Jude"

Block 1
28th August – 17th September
Block 2
23rd October - 12th November


How much time do I need to work through the course?

There is no specific amount of time that you have to dedicate each week, you can work at a pace that suits you. I encourage you, however, to take full advantage of having full access to me over the six weeks in our Wholefood Baking Community and Live Zoom Get Togethers. If you're able to put some of what you've learnt into practice over the five-week break (or just go through as much of the class as you can), you'll get more out of the second live content section.

Just to be clear, when is my access to Jude?

You have full access to me via our Wholefood Baking Community and 6 x 2-hour Zoom Get Togethers, or email from:

28th August - 17th September
23rd October – 12th November.

During the 5 week break, I'm available to you through the Wholefood Baking Community and email, from the 18th September – 8th of October. I'll also check in with you in a Zoom Get Together on Sunday 8th October.

You also have lifetime access to the course, and FREE ACCESS TO ALL FUTURE, LIVE ROUNDS.

What dates/times are the interactive live Zoom Get Togethers?

All times are expressed as Sydney, Canberra and Melbourne Times. Please note also that Daylight Savings commences on October 1st in Australia.

Thursday
31st August 8 pm

Sundays 
September 10th and 17th – 11 am

Sunday 8th October Catch Up Session - time to be confirmed.

October 29th, November 5th and 12th – 11am 

You can use this handy tool to work out the time for wherever in the world you are.
https://www.timeanddate.com/

What if I can't make one of the interactive live Zoom classes, are they recorded? 

Yes, they will be. If you miss any held during the program, a recording will be available within 48 hours, ready to view in your Wholefood Baking Community.

How long do I have access to the program?

You have lifetime access to the course and materials which can be accessed across any and all devices. 

You also have free access to all future live rounds.

Is this course suitable for me? 

Whether you're a just starting out or competent home baker, or seasoned professional, Wholefood Baking will provide you with the knowledge and skills required to make the best cakes ever, using whole, natural and semi-refined ingredients. 

Is this course suitable for all dietary intolerances,  restrictions, or preferences?

You are in the right place! 

There is something for everyone in Wholefood Baking. My default flour preference is Spelt, but you'll find plenty of bakes that contain low gluten or gluten-free and pseudo cereal flour options. Need it dairy or egg free? You'll find that too. 

Whilst this class provides a wide range of baking for dietary restrictions, it does not cover baking without grain or pseudo cereal flours and starches - for example, paleo or GAPS baking. 

 

One of the questions I'm most often asked is " Jude, how do I convert this to ........ (insert your particular need)?"

I've built Wholefood Baking with a view to giving you everything you need to answer this question and deliver nourishing and delicious results.

 

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Do you have any other questions? If you're still not 100% sure that this course is right for you, let's chat.

 Simply click 'contact' below and I'll respond asap! 

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