why do we teach?

Our classes aren’t just about flour, butter, or fancy layers. They are about engaging your senses to bridge the gap between two-dimensional resources and the intuitive process happening right in your hands.

By inviting you into our kitchen, we are able to engage with our community in a way that isn't possible during the hustle and bustle of a high-volume artisanal bakery. In a time when making something with your own two hands feels more important than ever, these sessions become more than a workshop. We offer a real baking experience alongside high-level professionals, giving you hands-on time in a commercial kitchen and the opportunity to connect with other craftspeople.

Our hope is that you’ll leave with new skills, new friends, and a new sense of what’s possible with your own two hands, a little water, some flour—and shit, don’t forget the salt.

what classes do we offer?

• Intro to Sourdough Bread & Baguette: deep dive into sourdough bread mixing/shaping, wild yeast management, and baking bread at home.

• Petit Four Class: Master the delicate architecture of Choux, Canelés, Roll Cakes, and Pâte Sucrée tarts.

• Intro to Viennoiserie: Deconstruct the lamination process by both sheeter & hand, mix dough and make butter blocks, and bake lots of flaky treats.