Pastry classes: We will be launching a new whole grain pastry class this month. First class is slated for Thursday February 23rd. See below for details! Read below for more information and sign up by clicking this link:

Bread classes: We will be having at least one sourdough 101 class in March.

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Baking with Freshly Milled Flour:

Whole Grain Scones

with teachers Patty Seward (head pastry chef) and Lee-Ellen Reed (long-time TB employee & hobby baker)

Baking with Freshly Milled Flour : Whole Grain Scones

In this introduction to baking with freshly-milled whole-grain flour, we will use scones as our canvas to explore the adventure of experimenting with these diverse grains. Scones are a great place to jump in, as they are quite versatile and also allow the grain’s flavor-profile to shine. You’ll go home with a batch of unbaked scones, a bag of freshly milled flour, a belly full of snacks and a wealth of information. Let’s learn, play and eat together!

Expect to come away from this class with a grasp of...

  • The flavor profiles of different grains and how to pair them with various ingredients when baking

  • The history of commercial wheat, the preservation and resurgence of heirloom grains, transitional farming, local grains & local food networks

  • Basic pastry science

  • Scones demystified - the do’s and don’ts of baking scones

  • How to setup your hobby baker’s kitchen  

  • The element of experimentation and FUN involved in baking with whole grains -- expect the unexpected, roll with the variability, delight in the surprises

Coffee and snacks provided!

Tentative class date : Thursday, February 23rd. Cost: $65. Online registration forthcoming. Please signup for updates via our mailing list at the bottom of our home screen.

Sign up by clicking the link below:


Sourdough 101 :

An Introduction to Baking Sourdough Bread at Home

Sourdough 101

Are you curious about sourdough bread baking?  Do you love our bread and want to learn more about it?  Would you like to connect with other bakers in your community and share your passion for this artisan process?  Whether you’re new to baking and need an introduction, or are already baking your own bread at home and have specific questions, this class will give you a comprehensive overlook at home bread baking. We’ll cover the whole baking process, from using your natural starters, to a tried and true cast-iron skillet baking method, with a focus on the community aspect of bread making.  At the end of class we’ll enjoy our fresh from the oven loaves with some delicious accouterments -- bring your appetite! You’ll go home with the dough we mix in class (which you will be able to bake at home!), your own sourdough starter for future projects, and a network of bakers to connect with. Join us for a Tabor Breaducation experience and let’s become better bakers together!


Cancellation policy for bread classes: Once purchased, Tabor Breaducation classes are non-refundable. They may be exchanged for store credit, or you can send a lucky friend in your stead! If you need to cancel a class, you must do so a minimum of 72 hours before the start of the class so that we have time to fill your spot.  If you are unable to attend the class that you have purchased, we will work to accommodate you, though because of our limited class sizes, we cannot guarantee placement in a future class.