Pick your afternoon.

Beginner · 3 hours

The class that started it all. We'll mix, knead, and shape the Japanese milk bread that lives on our Instagram. You'll leave with a full pullman loaf and the muscle memory to make it again. Tea and tasting included.

Intermediate · Two sessions, Saturday + Sunday

A proper deep dive. Saturday we make the dough and laminate together. Sunday we shape, proof, and bake. By the end you'll have a dozen croissants, real lamination skills, and a new appreciation for why they cost what they cost.

Beginner · 2.5 hours

The easiest bread to love. We'll mix a big tray of olive-oil focaccia, top it with rosemary, tomatoes, or whatever's at the market, and eat it warm with a glass of wine. The most popular pick for date nights and friend groups.

Beginner-friendly · 4 hours

The short version of our croissant weekend, designed for people who can't do two days. We do the mixing and laminating with a sped-up cold rest, then shape and bake. The result is a real croissant — not a perfect one, but a real one — and you'll know how to do it next time.

Beginner · 3 hours

A love letter to the pan dulce of Mexico City. We'll mix a soft enriched dough, top it with sweet sugar paste, and bake the most photogenic bread on the menu. Served with café de olla. Take home a half dozen.

All levels · 2 hours

A starter kit class. You'll leave with your own jar of bubbling sourdough starter, a feeding schedule, a starter-care text thread you can join, and a small loaf we baked for you to take home for dinner. Real talk: this is the easiest way to begin.

Yours to choose · 3 hours, custom

Birthday parties, bachelorettes, team offsites, anniversary surprises. Pick a bread, pick a date, we'll handle the rest. Custom menus available for groups of six or more.