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 8-5 Monday-Wednesday. You will be on your feet all day and this is a highly intense class, covering lots of materials, so this is not for the faint of heart. If the class is full - Email eat@kymillstone.com to be placed on the Wait List. Fees do not cover lodging or dinner.

• Class covers - Country white and flavored artisan sourdough loaves, baguette, Deli Rye, focaccia large, baby loaf and pan loaf, ciabatta rolls, English muffins, bagels, 100% Whole wheat pan loaf, pizza crust, croissants. Value of bread taken home - over $200, education - Priceless

• Baking tips for at home

• Take home binder full of recipes and tips, sourdough starter

• Breakfast, freshly roasted coffee and lunch included

Cancellations/Refunds— Due to the small class size and popularity of the class, there are no refunds (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 -

Bread Camp! We came from just across the river and holler, and from miles away. We were a cross section of professions and life stages, finding more in common than ever imagined. We all love baking bread.

Artisan Sourdough Bread Camp at The Kentucky Millstone in Butler, Kentucky under the expert and gracious presence of Chef Lori, her sis, Kim and husband, Tom was simply incredible. In three dough-packed days we made 15 unique types of sourdough bread.

We learned the basic ins and outs of sourdough starters and proofing, quality ingredients, kneading, scoring, shaping and baking. We did a lot of sampling. Lori taught us to be kind to ourselves along the way – “Its ok to be a beginner.” Although my body was tired, and my brain felt nearly over-proofed with the jam-packed lessons we experienced, I left camp with an abundance to share and an eagerness to, as Lori says ‘always keep leavening.’ —Kristy Feb. 2025

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