Upcoming Sessions:
7 Dec 2025: Fully Booked
18 Jan 2026: 1 Spot Available
8 Feb 2026: Fully Booked
1 Mar 2026: 1 Spot Available
[New Session] 15 Mar 2026: 1 Spot Available
22 Mar 2026: Fully Booked
[New Session] 19 Apr 2026: 3 Spots Available
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What to Expect:
This workshop is designed to teach you how to use your senses while making sourdough, rather than strictly following rigid rules. You’ll learn how to feel the dough, watch how it develops, and recognize the right moments to mix, shape, and bake—allowing you to become more confident and intuitive in your bread-making.
We’ll start by mixing and preparing our dough. While it rests, I’ll demonstrate baking techniques using pre-made sourdough, including baking with a Dutch oven. You’ll learn about fermentation, shaping, scoring, and different ways to bake sourdough. You also will practice how to prepare and shape cinnamon buns to enjoy with your coffee.
At the end of the session, you’ll take home your own dough to cold ferment overnight and bake the next day, a freshly baked sourdough bread and cinnamon buns. You’ll also receive a sourdough basket to continue baking at home!
Lunch & Breaks:
We’ll enjoy a delicious Mediterranean-style lunch, featuring freshly baked bread we bake during the workshop. Throughout the day, there will also be tea and coffee breaks to keep us refreshed with delicious cinnamon buns.
What to Bring:
You don’t need to bring anything! Everything will be provided for you.
If you have any dietary restrictions, please let us know in advance. If you have any questions, feel free to contact us.
Looking forward to baking with you!