Pastry classes: to be announced

Bread classes: Our next Sourdough 101 class will be offered on Sunday, July 23rd from 6pm - 8:30/9 pm. See below for more information.

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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

Next classes:  Thursday, June 22nd at 6pm

Sign up here

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!

Next pastry class: Thursday, June 22nd at 6pm!

Sign up here


Sourdough 101 :

An Introduction to Baking Sourdough Bread at Home

Next bread class: Sunday, July 23rd at 6:00 PM

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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!

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Cancellation policy for classes: Once purchased, our classes are non-refundable. If you need to cancel a class, you must do so a minimum of 72 hours before the start of the class. In this case, the money you spent on your class may be exchanged for store credit! If you cancel later than 72 hours before the class, we cannot offer you store credit, but you can send a lucky friend in your stead!