Join us for an evening of wood-fired sourdough pizza, slow conversation, and hands-on bread geekery.
We’ll light the oven, stretch naturally leavened dough, and bake pizzas the way they were meant to be: blistered, smoky, and shared. This is not a formal class, it’s a gathering for curious eaters, home bakers, and anyone who believes fermentation is a kind of magic.
Bring your sourdough starter if you have one. We’ll have the chance to get it looked at by a real baker and bakery owner, Ben Mackinnon of E5 Bakehouse, who can offer guidance, troubleshooting, and honest advice.
Expect:
– Wood-fired sourdough pizza
– Starter diagnostics & fermentation talk
– Dough stretching demos
– Conversations about grain, soil, and slow food
– Good people, good fire, good flour
Come hungry. Leave inspired.
The barn will be set up with long tables, cosy lighting and good music in the background. It’s a chance to sit down, share good food and spend time with others in a rustic, informal setting. Come with friends or come on your own!
