top of page
  • Stef

Dear Breadfriends (6/2/2014). Baking Classes.

Hello Again Dear Breadfriends and Crustfund Members!

I mean it, I've got a LOT to tell you!

I wanted to let you know that we will be offering a BAKING CLASS on the 14th of JUNE. That's not far away. If you would like to sign up, you can do it on line by simply adding it to your share, and if you have questions, you're welcome to call me or write.

So here's the story: We offer baking classes. They're small, they're intense, and they're fun, with lots of hands on the dough and time at the big oven. They run from 8:00 AM until 6:00 PM, and we use every minute. Students have the opportunity to learn about baking with local and ancient grains, about ways of improving the bread they make at home, and about the challenges and pleasures of running a very small bakery. Our students are a diverse bunch, with a range of experiences and goals. We've had quite a few professional bakers looking to up their game, and we've had at least two artisan bakeries get started through our classes. And of course we've taught many home-bakers to improve their bread, and to fit good bread into the complexities of daily life.

A baking class makes a fantastic gift, and it's a cool thing to do with family or partner or friend.

So I think, anyway.

If you'd like to learn more, you can start by clicking HERE, or you can give me a call or an email to find out more.

Pedagogically yours,



Recent Posts

See All

Dear Breadfriends, A number of you have recently written to ask about whole grains: Which of our breads are made from whole grains? What do we think about whole grains? Why do we make any breads that

bottom of page