


5

"A small-but-mighty Minnesota folk school whose almost three-day Artisan Breads Immersion course often commands long wait lists. The intensive, hands-on class demystifies bread baking and teaches foundational techniques across a wide range of loaves—from custom boules and za’atar-dredged flatbreads to long ciabatta, seeded German-style rye, and a briny focaccia inspired by Samin Nosrat—leaving students reassured that the craft is learnable rather than impossibly scientific." - Andrew Parks