Artisan Bread Making

Artisan Bread is my all-time favorite class to teach — and once you've made this bread yourself, you'll understand why. We're talking a crusty, deeply golden top and a soft, air-holed interior, the kind of loaf that looks like it came from a bakery. Except you made it, in about 2 hours, with 4 ingredients you probably already have in your kitchen.

Here's the part that surprises most people: this bread doesn't require kneading. At all. Traditional bread making leans hard on developing gluten by hand — folding, pushing, working the dough for what feels like forever. We skip all of that. Instead, you'll learn a simple mix-and-rest method that lets time do the work gluten development usually needs hands for. You'll mix your dough, shape it, and go straight to baking — no arm workout required, no guessing whether you've kneaded "enough."

We'll talk through why this method works — what's actually happening in the dough during that rest, and why a wetter, looser dough (the kind that feels wrong if you're used to traditional bread) is exactly what gives you those big, irregular air holes and that crackly crust. Once you understand the why, you'll be able to repeat this at home with confidence instead of guesswork.

You'll leave with a loaf you baked yourself, plus a technique that fits into a genuinely busy week — no all-day proofing, no special equipment, no starter to maintain. Just real bread, made simple.

We provide the mixes for you. Please bring a lidded container to mix your bread dough, an apron, and a container to take your fresh baked bread home.

Notes: Please make sure you include your email and cell phone for text messaging. We will confirm your class the day of or day before to provide physical directions and updates.

Frequently Asked Questions

How long does the class take?
About 2 hours, start to finish — you'll mix your dough, learn the technique, and bake in that time.

Do I need bread-making experience?
No — this class is built for beginners. The method uses just 4 ingredients and doesn't require kneading, so there's no prior technique to unlearn.

What's included in the price?
All bread mix ingredients are provided. You'll need to bring your own lidded container for mixing, an apron, and a container to carry your baked bread home.

Is this class gluten-free?
This class uses traditional wheat flour. If you're looking for a gluten-free option, our Gluten-Free Sourdough Bread Baking Class covers that separately.

What should I bring?
A lidded container for mixing dough, an apron, and a container to take your fresh baked bread home.

Will I actually leave with baked bread, or just dough?
You'll leave with baked bread from the class itself, made start to finish during your session.