Events
Everything coming up, soonest first. Each one has its own page with the details and how to get in.
Sat, Oct 3, 2026, 9:00 AM – 12:00 PM PDT
A country loaf, start to finish
The big table, Halden Bakehouse
Mix, fold, shape and score a naturally leavened country loaf, then take home a loaf we baked earlier and your own dough to bake the next morning. Six places.
Thu, Oct 8, 2026, 6:00 PM – 8:30 PM PDT
Focaccia and flatbreads
The big table, Halden Bakehouse
A Thursday evening with a very wet dough: dimpling, oiling and baking a tray of rosemary focaccia, plus two quick flatbreads for the pan at home. Good first class if you have never baked with yeast. Eight places.
Sat, Oct 17, 2026, 9:00 AM – 12:00 PM PDT
Rye and seeded tin loaves
The big table, Halden Bakehouse
Rye behaves nothing like wheat. We work a sticky rye and sunflower dough into tins, talk about keeping a rye starter, and you leave with a loaf that slices thin and keeps for a week. Six places.