Hands-on classes
Four hours, two loaves home, one starter to keep.
Two classes a month, six students each, after-hours in the bakery’s actual kitchen. You’ll mix, fold, shape, score, and bake. You’ll go home with two finished loaves, a jar of our 11-year starter, and the country sourdough recipe in writing. We sized the class at six because that’s how many people fit at the bench without crowding each other.
The four hours
How the evening runs.
Starter, mix, autolyse.
We pour you a glass, walk you around the kitchen, and you mix your own dough at your own station. Autolyse rests 40 minutes.
Folds + bulk.
Four stretch-and-folds over the next 90 minutes. We teach you to read the dough by feel — how it should fight back, how it should relax.
Shape + score.
Pre-shape, bench rest, final shape into a banneton. Score the loaves with your initials. The night baker fires the oven while we eat dinner.
Bake, eat, take home.
Loaves go in the deck. You leave with two cooled loaves, a jar of starter, and a maintenance schedule that doesn’t ask you to feed it twice a day.
What you’ll actually learn
The five things most home loaves get wrong.
The class is for someone who’s tried sourdough at home and walked away frustrated. Beginners do fine if they keep up. The recipe isn’t the secret — the feel of the dough is the secret, and you can’t read about that. We spend the four hours on the things books skip.
- Reading doughWindow-pane test, finger-poke test, when bulk is actually done.
- Shaping tightWhy most home loaves bake flat. The two minutes of shaping that fix it.
- Starter maintenanceWithout obsessing. Fridge schedule that works for a real life.
- ScoringAngle, depth, ear vs. crackle, why the blade matters.
- The bakeSteam, temperature, oven swap-outs for home setups.
The students
What people say afterward.
I had been making the same dense brick for two years from the same recipe. The class fixed it in one Sunday and I haven’t baked a flat loaf since. Worth every dollar of the $165 — the second loaf paid for itself. Marisol K., class of February 2026
About a third of the people in any class are repeat students from a friend’s recommendation, which is the metric we trust most. We’ve graduated something over 240 bakers since 2017 and the seats fill on day one when the next quarter opens.
Schedule
First and third Sundays.
- Next sessionSunday, June 14 · 2 seats left
- FollowingSunday, June 21 · 4 seats left
- July5th & 19th · opens for booking June 8
- RefundFull refund if you cancel a week out. Free reschedule for sick kids.
- GiftGift certificates available at the counter, no expiration.
At the bench
Your hands, your loaf, your dough to mess up.
You work your own station the whole evening. Mix it, fold it, shape it, score it. We hover, we coach the second your shape goes slack, and we keep our hands out of your dough unless you ask. Two loaves go home that night with your initials on the crust.
By 7:30 the room smells like a bakery in full bake. Most students stop talking for the last twenty minutes.