Yes. While I use my own recipes in the workshop to explain several concepts, it is meant to be useful if you are baking any cookie recipe, mine or otherwise.

Yes, why wouldn't they? :)

I use several different bases that I work with to match the flavor profile I want to achieve. Most of my recipes also include a recipe for DIY fillings, which are all original as well.

It also goes without saying that all recipes are fully tested and photographed by myself. And I'm always available to troubleshoot if any issues arise when you're baking them.

There's plenty of information out there, that's for sure. But they aren't free - you're basically trading your time for training, and learning through trial and error. And time is the only thing you can't get back.

I offer tried and tested recipes so you don't have to worry about getting them right. And if you need any assistance on making things to work for you, you can be sure that I'll work with you until it works exactly how it's supposed to.

The workshop is based on my own recipes, but I offer a wide variety of tools and guides to help you get the results you need with any gourmet cookie recipe you come across. By taking the workshop you'll be able to understand exactly why your recipe didn't work, and what you need to do to fix it. Quick.

So if you don't mind watching hours of videos, reading through dozens of blog articles and adjusting your recipes through trial and error, it's absolutely fine. But by taking the workshop you'll be able to go through all of this much faster and much more efficiently, while counting on me personally for support.

Yuppers! You can check my Resources page for a list of things that I use on my business and most of them I have been using for many years, so I personally vouch for them. I also have a creamy fudge filling recipe that I offer for my subscribers, if you're interested in that.

Nope, I only use uncomplicated ingredients.

Although I must say that some ingredients may not be available worldwide as I understand that certain regions don't offer as many options as others. In all recipes I offer valid substitutions for ingredients that may not be available everywhere. And you can always reach out if even the substitution doesn't work for you and we can brainstorm something out.

Yes, although it may depend on your region as some of my recipes have dairy-based fillings that may require refrigeration (namely the Red Velvet recipe).