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image description: Brennan demonstrates to a group of baking students how to make cornbread in a skillet.
A cooking school, on the road
The recipe that changed me said this: mix flour, water, salt, and let rest. Let rest. In naturally-leavened, slow-fermented breads, dough strength is formed just as much through time as it is through kneading. Rest becomes an active process: building gluten structure, releasing grain’s nutrition, giving life to dough. Amidst a hectic world, this seemed poignant advice.
Once a dedicated teaching space in the Appalachian Mountains of North Carolina, we’ve pivoted these last few years and now teach workshops and private cooking at folk schools and restaurants around the country. From sourdough to regional European pastries, gluten-free baking to cooking with botanicals, our classes draw on the myriad ways food is consumed and thought about. Limited in class size, these small gatherings provide ample opportunity for both hands-on work and group discussion, fostering connections and community amidst shared learning.
