.png)
The newsletter, the classes, and the small handful of tools that quietly do the heavy lifting in my kitchen every week.
A 3-day, in-person class at Central Milling. October 7-9. Everything you need to start (or grow) a cottage baking business.
No. 02
Learn how to improve your sourdough bread at every step of the baking process.
No. 03
Learn everything you need to know about making, maintaining and using sourdough starters so that you can bake the best bread of your life, consistently.
No. 04
August 20 in Petaluma. You already know how to make a sourdough loaf, now let's make it extraordinary.
↗
No. 05
September 10 in Petaluma. Make a loaf, learn how to maintain a small and strong starter with no waste, and taste some delicious bread!
↗
No. 06
November 10 in Petaluma. Fougasse is so easy to learn how to make: It’s dramatic to look at, surprisingly approachable, and completely irresistible.
↗
No. 07
December 8 in Petaluma. Learn how to make sweet bakes with natural fermentation, but without the sour tang!
↗
My proofer, bannetons, and the rest of the studio essentials.
The mixer I reach for every single bake. Gentle enough for enriched doughs.
Stone-milled Sonora and einkorn. A woman-owned small farm in Washington.
Hand-made starter whisk from Andrew Janjigian. Small, specific, perfect.
Countertop deck oven that completely changed my crust game at home.
Bannetons and bread mats. The reusable mat is what I bake on now.
Spiral mixer built for bread. If you bake big batches, this is the upgrade.
Beautiful scoring lames. My favorites for clean, deliberate cuts.
Cast iron bread pan. Trap the steam, get the spring.
