06 — Bake School

Six students.
Six hours.
Real bread.

Hands-on weekend workshops in our actual production kitchen. We level for true beginners through advanced shaping. You leave with a starter, a sourdough handout, and a loaf you shaped yourself.

6students per class 4–6hours hands-on 1real loaf to take home $120+per class
Bread class
In our actual kitchen
Level 01 — Beginner

Sourdough 101

You've never touched starter or you tried in 2020 and gave up. Single class, four hours, full theory plus a loaf to bake at home.

Level 02 — Intermediate

Whole-grain focus

You can bake a basic loaf. We teach hydration, autolyse, and how 100% wholegrain dough actually behaves. Five hours.

Level 03 — Advanced

Shaping & scoring

You bake regularly and want bigger ears, tighter batards, and decorative scoring. Six-hour intensive, small class size.

07 — Upcoming Classes

Eight dates,
through August.

Classes run Saturday and Sunday mornings. Lunch and a take-home loaf included. Cancel up to 7 days before for a full refund — within 7 days, we'll move you to the next available date.

Sourdough 101
Level 01 · Beginner

Sourdough 101

Starter from scratch, theory of fermentation, your first single-stage country loaf. You leave with starter, a guide, and a shaped loaf to bake at home.

May 11 · Sat9am – 1pm
4 hoursHands-on
3 of 6 seatsremaining
LunchIncluded
$1203 seats left
Whole grain
Level 02 · Intermediate

Whole-grain loaves

100% wholegrain workshop. Spelt, rye, einkorn — how each behaves, hydration adjustments, and how to know when wholegrain dough is "ready."

May 25 · Sat9am – 2pm
5 hoursHands-on
5 of 6 seatsremaining
LunchIncluded
$1405 seats left
Shaping
Level 03 · Advanced

Advanced shaping

Batards, baguettes, miches, and decorative scoring. Six-hour intensive for bakers who already produce decent loaves and want to level up the visual.

Jun 08 · Sun10am – 4pm
6 hoursHands-on
2 of 6 seatsremaining
LunchIncluded
$1652 seats left
Einkorn
Level 02 · Intermediate

Heritage einkorn day

A full day with the world's oldest cultivated wheat. Why it's different, how to handle the brittle gluten, and how to bake it three ways.

Jun 22 · Sat9am – 2pm
5 hoursHands-on
6 of 6 seatsopen
LunchIncluded
$1556 seats left
Sourdough 101
Level 01 · Beginner

Sourdough 101

Same beginner curriculum, second offering of the season. If May fills up, this is the next door in.

Jul 13 · Sat9am – 1pm
4 hoursHands-on
6 of 6 seatsopen
LunchIncluded
$1206 seats left
Pan loaves
Level 02 · Intermediate

Sandwich pan loaves

Soft, milk-enriched, pre-sliced if you want. The everyday loaf for home cooks. Two pans of dough each, one to take home, one baked at the bakery.

Jul 27 · Sat10am – 2pm
4 hoursHands-on
4 of 6 seatsremaining
LunchIncluded
$1304 seats left
08 — Sourdough 101

What four hours
actually looks like.

Most beginners arrive nervous. By hour two, they're not. Below is the real schedule — broken out so you know exactly what you're walking into.

Hour 1
Starter theory
What sourdough actually is. Why it isn't yeast. How to feed and read a starter. You leave with a 100g jar of our 9-year-old culture.
Hour 2
Mixing & autolyse
By weight, not volume. Why hydration percentage matters. The four-stretch-fold rhythm. You'll mix your own batch and feel the dough at every stage.
Hour 3
Shaping & scoring
The pre-shape, the rest, the final shape. Your loaf goes into a banneton with your name on it. Scoring practice on a dry loaf, then on yours.
Hour 4
Bake & debrief
Loaves baked from a previous student demo so you see the result. Q&A, troubleshooting, take-home guide. Your shaped dough goes home cold to bake tomorrow.

Want first dibs
on new dates?

We add classes monthly. Newsletter subscribers get the new schedule 48 hours before it goes public — and our class always sells out fast.