Flavour & Flour: Level 2 | Intermediate Workshop
You’ve made sourdough… now you’re ready to refine it.
This intermediate workshop is designed for those who already understand the basics and are ready to build more consistency, confidence, and skill in their baking.
We’ll go deeper into the process — shaping, fermentation, timing, and troubleshooting — so you can start to understand not just what to do, but why it works.
This is where things start to click.
Where your loaves become more predictable.
Your technique becomes more intentional.
And your results become something you’re genuinely proud of.
It’s still hands-on, still relaxed, and still very much a space to ask questions and learn — just with a little more depth and detail woven in.
You’ll leave with your dough ready to bake, a stronger understanding of the craft, and the confidence to take your sourdough to the next level.
🤍 Workshop Details
Cost: $145 + tax
Date: Thursday June 4th
Time: 6:00pm to 8:00pm (Approx. 2 hours)
Location: Covent Garden Market, 130 King St, London, ON N6A 1C5
✨ What to Expect
A relaxed, supportive environment for learning and experimenting
Hands-on guidance with whole grain and heritage flours
Discussion and tasting of breads made with flours like spelt and einkorn
Clear explanations around hydration, dough feel, and fermentation timing
This is not about “advanced techniques” for the sake of complexity — it’s about learning how small changes create big differences in your bread.
🧺 What You’ll Go Home With
A custom flavoured sourdough loaf made with whole grain flour and flavourful add ins, ready to bake the next day at home
A small bag of my favourite Whole Red Fife flour
Greater confidence in adjusting hydration, flour blends, and fermentation
🎁 Also included
💡 What to Bring
Please bring your own mixing bowl — all ingredients and tools are provided for you.
Spots are limited to 12 people
Flavour & Flour: Level 2 | Intermediate Workshop
You’ve made sourdough… now you’re ready to refine it.
This intermediate workshop is designed for those who already understand the basics and are ready to build more consistency, confidence, and skill in their baking.
We’ll go deeper into the process — shaping, fermentation, timing, and troubleshooting — so you can start to understand not just what to do, but why it works.
This is where things start to click.
Where your loaves become more predictable.
Your technique becomes more intentional.
And your results become something you’re genuinely proud of.
It’s still hands-on, still relaxed, and still very much a space to ask questions and learn — just with a little more depth and detail woven in.
You’ll leave with your dough ready to bake, a stronger understanding of the craft, and the confidence to take your sourdough to the next level.
🤍 Workshop Details
Cost: $145 + tax
Date: Thursday June 4th
Time: 6:00pm to 8:00pm (Approx. 2 hours)
Location: Covent Garden Market, 130 King St, London, ON N6A 1C5
✨ What to Expect
A relaxed, supportive environment for learning and experimenting
Hands-on guidance with whole grain and heritage flours
Discussion and tasting of breads made with flours like spelt and einkorn
Clear explanations around hydration, dough feel, and fermentation timing
This is not about “advanced techniques” for the sake of complexity — it’s about learning how small changes create big differences in your bread.
🧺 What You’ll Go Home With
A custom flavoured sourdough loaf made with whole grain flour and flavourful add ins, ready to bake the next day at home
A small bag of my favourite Whole Red Fife flour
Greater confidence in adjusting hydration, flour blends, and fermentation
🎁 Also included
💡 What to Bring
Please bring your own mixing bowl — all ingredients and tools are provided for you.
Spots are limited to 12 people
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