For years we have taught how to make artisanal, restaurant-quality bread in home kitchens without ancient starters, fancy mixers, wood-fired brick ovens, and so on.

It’s all about doing a few things right, and then practicing so you get the feel of it. Indeed, bread is all about ingredients and process; only then can the artist in you come out.

In fact, one of our earliest students – a former U.S. Army Green Beret who previously showed no interest in cooking or baking – returns to Mount Salem every year with at least one loaf of his bread, which is as good if not better than our own.

This 3-hour master class provides all you need to make top-notch bread at home. We’ll make three types:

– Parisian Baguette
– Tuscan Olive Pagnotta
– Austrian Farmhouse Rye

Tuition for this class is $65/person, which covers all class materials and a wine pairing.

Contact Us if you would like to participate.