This three day intensive class is perfect for the beginning home baker who wants to learn more and hone their skills. This class is limited to only six students, so the hands on, personalized instruction is invaluable. Class 9-4 Monday-Wednesday

• Class covers - Country white and flavored artisan loaves, baguette, focaccia in three shapes, ciabatta rolls, English muffins, bagels, 80% rye sourdough bread

• Baking tips for at home

• Takehome binder full of recipes and tips

• Breakfast, freshly roasted coffee and lunch included

Cancellations/Refunds— If you cancel for any reason more than 2 weeks notice, you may choose a different date. If you cancel less than two weeks prior to class, there is no refund (you may choose to send someone else). In the event inclement weather or the need for The Kentucky Millstone to cancel a class, we will either grant a full refund or defer payment to another class.

Kids aged 12+ are welcome to join an adult in a regularly scheduled class, but they must be accompanied by an adult (18+) who is also attending and participating in class. Each person attending must have their own ticket. If you have a child under 12 who would like to come to class, send us an email and we can discuss!

Here’s what students are saying -

I attended Kentucky Millstone’s inaugural Artisan Sourdough Bread Camp in January 2024.  It was fantastic.  Chef Lori is deeply knowledgeable, skilled, friendly, and very patient.  The small class size and intimate setting of the Millstone resulted in highly personalized instruction.  My classmates were like-minded home bakers, varying in skill and experience (and professions), but all eager to learn and mutually supportive of one another.  The experience was transformative for me in terms of my confidence to judge the proper “look and feel” of dough throughout the process of creating each of the many breads and pastries we made.  I can’t say enough positive things about my experience, my fellow students, Chef Lori, and her colleagues, Tom and Kim.  I live in Minnesota, having learned about Chef Lori in a PBS special about artisan breads, and I am incredibly happy I made the trip to Kentucky Millstone for Bread Camp!    --  Colleen T.

I recently attended a three day bread camp. It was an investment, but definitely worth it. Lori covered an immense amount of information, but also included enough repetition by making different variations to build my confidence by the third day. The class is 100% hands on, so I was really able to see and feel the differences in each type of dough. Each day also included a delicious breakfast and lunch. — Hilltop Academy