Maru Expert —
The Online Pastry School
Our courses are for anyone who…
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Beginner
Wants to Learn
Maru Expert is the perfect place to start from zero. Learn pastry step by step, building real skill with every lesson. If you've ever thought 'maybe baking is my thing' — this is your chance to find out. No experience necessary, no pressure, and no wrong place to begin.
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Confident home baker
Loves to Bake
You already love being in the kitchen — now it's time to make what once seemed out of reach. With Maru Expert, your go-to desserts get even better, and you'll discover techniques that take everything you bake to a whole new level. You might even decide to turn your passion into a profession.
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Professional
Bakes Professionally
Maru Expert instructors are working professionals — not just teachers. You'll pick up the insider techniques and hard-won personal insights that only come from years of real pastry work. Push further, experiment bolder, and develop a style that's unmistakably yours.
How the Learning Works
Maru Expert courses are built around a genuinely welcoming learning environment. Every skill level is welcome. The curriculum is structured so you're never afraid to make mistakes — you learn from them, with the experience, support, and direct feedback of professional instructors and mentors behind you.
This was baked by students of the school
Every photo is a student work shot at home on a phone. No studio light, no professional equipment.
Спасибо 🙏🏻 огромное ❤️.Пока еще не пекла. Кормлю.
Елена
Chef and teachers
Practising chefs, not presenters: they wrote the courses, they answer your questions and they look at photos of your bakes.-
![Ekaterina Kurbatova]()
Ekaterina Kurbatova
Award-Winning Pastry Chef & Founder of Maru.expert
- Bake Real Sourdough Bread at Home — From Starter to Perfect Loaf
- Tarto'clock — The Complete Tartlet & Shortcrust Pastry Course
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![Mikhail Tsiukhtsiayeu]()
Mikhail Tsiukhtsiayeu
Certified SCA trainer. Author of the Kitchen Coffee Roasters project.
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![Elena Konetskaya]()
Elena Konetskaya
Macaron & Pastry Instructor, Maru.expert
Pastry Courses
Every course includes the real-world secrets and personal techniques of practicing pastry chefs — the kind of knowledge you'd only get by working alongside them. Ask questions, submit your work for review, get detailed feedback, and hear the advice that actually moves your skills forward.
Sourdough bread
Bake Real Sourdough Bread at Home — From Starter to Perfect Loaf
- From scratch
- Consistent results
- 11 lessons
Desserts and pastry
Tarto'clock — The Complete Tartlet & Shortcrust Pastry Course
- Online course
- 8 weeks
- 8 tartlet recipes
“Cake House” — Online Loaf Cake Baking Course
- Online course
- 6 weeks
- 6 loaf cake recipes
Payment, access and guarantees
Everything people usually ask before buying, in one place.
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Pay by card from any country
Visa, Mastercard, Apple Pay and Google Pay via Stripe. Cards issued in Belarus go through bePaid, Russian ones through YooKassa. Prices are listed in euro.
Payment methods → -
Pay in two parts, no markup
Two payments, the price stays exactly as listed. The first one opens the course, the rest is due within a month, and lessons open in line with the schedule.
Instalment terms → -
12 months of access
From the moment of payment. Rewatch as often as you like — lessons do not disappear once the intake is over.
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Certificate of completion
Issued once every assignment is done. It is in English, so you can confirm your training in any country.
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Refund for the part you have not taken
Send the request within 30 days of purchase. The money goes back to the same card, less fees and the share of the course already completed.
Refund terms → -
−5% for returning students
Once your purchases reach €300, the discount applies automatically — to courses, recipe collections and gift certificates.
Loyalty programme →
A course makes a good gift
The certificate arrives as a PDF right after payment, is valid for three months and can be swapped for any other course or recipe collection.
PDF Recipe Collections
Step-by-step collections from the Maru Expert chef: the cakes and classic desserts people order most, and dishes for everyday cooking. Every recipe comes with photos of each stage, weights and yields, and how long it keeps. Print-ready A4, and access lands in your inbox right after payment.
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Napoleon Recipe Collection "7 Shades of Flavor"
- Seven flavours of one cake
- Crisp layers and a cream that holds
- Three to four hours, a rolling pin is all you need
€34 €49 −31% More details → -
"Classic Desserts" — European Pastry Recipe Collection
- Eleven desserts: tiramisu, Esterházy, Kyiv cake
- The classics families ask for
- Ready both for home and for selling to order
€33 More details → -
Maru Family Recipe Collection #1
- Twenty everyday dishes
- Breakfasts, soups, pasta, salads — not desserts
- A separate version for your phone
€24 More details →
Baker's calculators and glossary
Free, no sign-up, and they work on a phone with flour on your hands.- Hydration & baker's percentage calculator Water, salt and starter from your flour weight and target hydration Open →
- Dough temperature calculator The water temperature that lands your dough at the temperature you want Open →
- Pan size converter A recipe moved between pan sizes and shapes without losing proportions Open →
- Starter feeding calculator How much starter, flour and water to take for any feeding ratio Open →
- Confectionery terms What ganache, lamination or autolyse mean — in plain words, with examples from the courses. Acetate sheets Agar-agar Albumen powder (dried egg white) Autolyse Bain-marie (water bath) Banneton Open →
Baking journal: recipes and experiments
A free section of recipes, breakdowns and experiments: how to get the scoring to open, how hydration changes a croissant, how a starter behaves from one feed to the next. Everything worth telling that did not fit into the courses.
What a Rye Scald Is and Why Rye Bread Needs Malt
What our students say
В итоге - всё получилось.
Благодарю за Ваш опыт и знания.
Frequently asked questions about learning with Maru Expert
Can I learn to bake sourdough bread from scratch?
How long does a course take?
Does anyone review my work?
Do you issue a certificate?
Do I need professional equipment?
Why take a course instead of watching free videos?
How do I pay for a course from my country?
Can I pay for a course in instalments?
Can I get a refund if the course is not for me?
What if I miss a week?
Not Sure Where to Start? We'll Help.
We work 09:00-20:00, seven days a week
Learning to bake online: what it actually looks like
Maru Expert is an online baking school that has been running since 2019. We teach sourdough bread, croissants and laminated pastry, tartlets, moulded pastries and mousse desserts. The courses work both for people who have never handled a starter and for working bakers who need a technique they can repeat reliably.
What separates a course from a free video is feedback. A video shows you the result but cannot explain why yours came out different: different flour, different water, different oven. On a Maru Expert course you bake the week's item, send a photo and a description of your process, and a tutor tells you what went wrong in the mix, the proof or the bake, and what to change next time. A real person answers, not an automated check.
No professional equipment is needed. The recipes are worked out for a home kitchen: an ordinary oven, scales accurate to the gram, a scraper and a proving basket. Where professional kit makes a real difference, we show the home alternative alongside it. Your first sourdough loaf comes out of a normal domestic oven in the very first week.
Courses run from three to eight weeks. One lesson opens per week, so you have time to bake and to get your work reviewed rather than watching ten hours of video in one sitting. Materials stay available for 12 months from purchase and can be rewatched as often as you like. Complete every assignment and you receive a certificate in English.
Alongside the courses there are free materials: a journal of write-ups and experiments, a glossary of pastry terms, and baker's calculators for hydration and baker's percentage, dough temperature, pan conversion and starter feeding. All of them work without signing up, including on a phone while your hands are in the dough.