You’ve got your coffee ready, your laptop propped up on the counter safe from stray flour, and maybe an apron on because at 9:00 AM CT, we’re kicking things off with the whole Bake Fest crew.

Then Genevieve Ko from New York Times Cooking takes the stage to talk about the sweet side of baking mistakes.

After that, the first round of live classes begins, and you’ve got a choice to make:

• Are you making an Oreo Cheesecake Cake with Lindsay Conchar?
• Learning the science behind authentic Italian gelato with Jessica Mode?
• Or baking three different kinds of scones with Jackie Thesing?

Maybe you bake right alongside them. Maybe you watch with your coffee, take notes, and save the baking for next weekend. Either way works.

When that class block ends, the instructors come together live so you can ask your burning questions, including questions for the instructors whose classes you didn’t choose.

Then it’s time to choose again: Texas-Czech kolaches, s’mores sandwich cookies with toasted marshmallow buttercream, or a cranberry cherry lattice pie.

By this point, there’s a decent chance your kitchen looks like something happened there. (Something definitely did.)

Later, maybe you spend two hours making artisan baguettes with Baker Bettie. Or maybe you decide you’ve baked enough for one day, move from the kitchen counter to the couch, set your tablet on your lap, and watch while eating your earlier work.

Throughout the day, you’ll also find live sponsor demos, giveaways, conversations, and plenty of opportunities to interact with instructors and other bakers.

We wrap up Baking Day together at Happy Hour, talking about what we made, what went sideways, what we learned, and what we’re planning to try next.

Then we wake up Sunday and do it all over again with caramel, buttercream, French fruit tarts, royal icing, vintage piping, Christina Tosi, Mackenzie Rubish, and so much more.

That is The Bake Fest. It’s a weekend where baking gets to be the main event.

Instead of saving another recipe on your phone and promising yourself you’ll try it someday, you’re making the time to bake, learn, experiment, and spend the weekend with other people who are every bit as into this stuff as you are.

And because every class is recorded, you don’t have to cram everything into two days. Your ticket includes all of the class recordings for a full year, plus the recipes, supply lists, and class handouts to keep forever.