Please have a read of the following so you can get the most out of your subscription. 

1. For the first module each term I always choose recipes that are quick and easy so you can start getting great results for minimum effort with your first baking attempts. This approach began in our in-person Bake Club sessions, where our time has always been limited to two hours. For this reason, you will often find short-cut alternatives in my recipes to reduce prep or baking times. Working at home in your own kitchen you can choose the option that works best for you.   

2. All members (attendees and online) receive an email notification when new content is available. We add a load of course content, videos to check out and an eBook of all the recipes we made, tested and photographed at our in-person meetings each fortnight. 

3. We send out 6-10 recipes each fortnight along with all the other course content.  

4. I will add my chef tips for all the recipes we share, so check them out before you bake and learn as you go. These tips will be around the recipes we've made and be based on questions asked during the class. I figure if questions were raised during the meetings, others would have them too.  If you have any additional questions as you go through the course, don't hesitate to ask below in the comments sections. 

5. I’ll also share general baking knowledge each fortnight: this may be on ingredients, processes and/or skills relevant to one or more of that fortnight’s recipes. We’ll do this bit by bit, so it’s not too much for you to read in one sitting.  We all have those books that we purchased with the intention of reading from cover to cover, but life gets in the way. With a course like this, you can go back and forth and learn what you like when you're ready. The mini-ebooks contain all the recipes so you'll be able to print those out if you prefer a hard copy without printing all the notes. All the learning areas will be available in the course areas so you’ll be able to sit and have a read over a cuppa.  

6. I’ll also share any Thermomix translations and best practice which will teach you more about how the professionals use a Thermomix to achieve amazing results.

7. You’ll also be able to email me with any questions about the recipes during the course via return email each fortnight.  Or just email me at  rebecca@becs-table.com.au .
   I suggest you pop my email address in your address book so you can easily find it when you need to and your ebooks don’t hit your junk folder.  Don’t hesitate to contact me; this is what your Bake Club is all about.

8. You’ll be able to join our private Facebook group  ‘Bake With Us’. Your membership in the FB group will be ongoing, regardless of whether you re-book another term’s subscription.  To join the group, click this link and ask to join or email me with your Facebook URL. Of course, you can leave this group any time you like.

9. If you’d like to know more on any specific topic, check out my courses at Bec’s Table.  See what we have online so far!

I’d love you to take full advantage of your investment. 

• Why not put a date in your diary once a month to bake. Give yourself a couple of hours to devote to baking, just like we do at our Bake Club meetings. 

• If you’re on Facebook, you can join our closed “Bake With Us” group.  This is only open to people that have either been or subscribed to Bake Club (more on how to do that below).

• My email address is rebecca@becs-table.com.au where you can email me any time you like.  Share, ask questions, or just chat.

And if you like what you’re seeing and want to share, please tell your friends about us! You might even like to start your own Bake Club by getting a group of friends to subscribe and then baking along with us, no matter where you are in the world. Our online course now makes this possible, regardless of your location.