In Person Classes!

Wanna learn from me in person? 3 classes just launched in Petaluma, CA!

Hi dear Early Risers,

Exciting news: We just got 3 in person classes live, if you’re in or around Petaluma, in northern California, check these classes out:

May 12: So you have a sourdough starter, now what?

You’ve got a starter… but what do you actually do with it? In this hands-on, 5-hour class, we’ll demystify sourdough and focus on practical, low-stress ways to maintain your starter and bake bread that fits into real life. We’ll cover two simple maintenance approaches: a zero-waste method for storing your starter in the fridge and feeding only when you plan to bake, and a tiny countertop starter method with minimal discard.

Together, we’ll mix a loaf of naturally leavened bread by hand that you’ll take home to shape and bake on your own. Laila will also bake off several loaves during class so we can eat, compare, and discuss them together, and demonstrate how the same dough can be shaped as a classic boule or baked as a pan loaf if that’s your preference. This class is perfect for anyone who already has a starter and wants clarity, confidence, and a sustainable routine going forward.

Class link here!

June 2: Sweet Sourdough Without the Tang

Love sweet sourdough bakes but not the sour? This 5-hour class is all about making rich, sweet, naturally fermented doughs that stay soft, flavorful, and not tangy. We’ll dig into the science behind sweet, stiff starters—how they work, why they reduce acidity, and how to control fermentation so your bakes taste balanced and clean instead of sour.

In class, everyone will mix a versatile sweet sourdough dough by hand and take it home to shape and bake however they choose. Laila will demonstrate multiple ways to use the same dough, baking it off during class as cinnamon rolls, a loaf, garlic knots, babka, and a braided bread so you can see just how flexible it is.

You’ll leave with:

• a deeper understanding of fermentation

• confidence working with enriched sourdough doughs

• and a single recipe that opens the door to many different bakes

Class link here!

Oct 7-9 from 9am-4pm: The Cottage Baking Intensive

This 3-day intensive is designed for home bakers and cottage bakers who are ready to level up—whether your goal is to bake better bread, run a more professional operation, or finally understand how all the pieces fit together. This is not a casual workshop. It’s a deep, focused immersion packed with hands-on baking and practical lectures that reflect the realities of running a cottage bakery.

Over three full days, we’ll cover the full scope of cottage baking: licensing and permits, packaging and labeling, workflow, and production considerations—alongside serious baking instruction. Together, we’ll bake six core items straight from Laila’s own bakery menu: a country loaf, baguettes, rye bread, sandwich loaf, focaccia, and cookies. Every participant will receive all six recipes, along with the context and technique behind them.

Expect long days, lots of dough, detailed discussions, and a fast pace.

You’ll leave with:

• stronger baking skills

• clearer systems

• and a much deeper understanding of what it actually takes to bake—and sell—high-quality products from a home kitchen.

This class is ideal for committed home bakers and active or aspiring cottage bakers who want real knowledge, real practice, and real momentum.

Class link here!

I hope I get to meet some of you at these classes and if you can’t make it, there will be many of them coming up, as long as they sell seats! I am also working on 3 online courses through Artisan Baking Center Online which is a great resource for online baking classes, there are a lot of great courses offered already!

In the next few days I’ll have my Triple Vanilla Buns recipe coming up… so stay tuned!

HUGS AND LOVE, because love is stronger than hate,

Laila