Fundamentals of Bread

Fundamentals of Bread class / $175


"This class is, as the name says, Fundamental." Students will learn two very different styles of bread, Focaccia, and Brioche, but these are really just the vehicle to learn important dough-handling skills. Skills that are generally learned from another experienced baker, i.e., apprenticeship or culinary school. Even the way we make the dough is very different now than the standard method - but it results in absolutely better bread. 
I can't stress enough how important the knowledge and skills learned in this class will be to provide a foundation for all your bread baking. Truly an essential step, not just for the beginner but for everyone who has a desire to make fantastic bread at home. 
Students will take home baked focaccia and brioche- from the dough I have prepared. Plus, both doughs that students make in class, that are  to be baked the next day, for brioche or in 2-3 days for the focaccia, so please plan accordingly. 

Beginner Class


bagel class / $175


Next time you're at your local farmer's market waiting in line for an hour hoping you get the chance to buy a good bagel, stop and think "I can make these myself!" Knead and Know Bagel Class will teach you all the elements to make that perfect bagel; properly made dough, poaching, topping, and baking. Students go home with baked bagels, dough to finish at home, malt powder, and barley syrup to repeat the process in your own kitchen

"A good bagel is the same as good bread: It is made with gorgeous, tasty flour, has only the necessary ingredients, and is made slowly to allow the flavor to develop and the bagel to become more digestible. It is soft and chewy at the same time (you have to CHEW it) has a particular "bagelly" crust (from having been boiled before baked), and has a mellow yet complicated flavor. It is not fat - and won't make you fat." -Virtuous Bread 



pizza / $175


Your search for how to make a fantastic pizza pie at home has come to an end!

With guest chef Peter (who started the pizza program over at Stonetower Winery in Leesburg) you will go over how to create a great pizza crust with all of the toppings in your oven at home! 

Over the course of the class you will learn about shaping and portioning the dough.
Along with different techniques to shape your individual pizza pies, and a variety of fresh toppings to customize it just how you like it!
You will also take home your freshly baked creations and extra dough to practice honing your skills after.

Intermediate Class

holiday breads
Babka, KanellÄngd & Bienenstich

Holiday Breads - $175


Just because you are not fortunate enough to have a Ukrainian grandmother doesn't mean you can't enjoy the loveliness of a Babka. Think dark chocolate-cinnamon filling swirled throughout a decadently rich yeasted dough! Perfect for Holiday get-togethers with family and friends or as the perfect gift, Babka is definitely a bread every family should have fond memories of. 

The Swedish Kanellängd is a highly aromatic Cinnamon/Cardamom festive loaf with a touch of Orange Zest. Delicious as a dessert or with morning coffee. Makes terrific gifts and will soon become a Holiday tradition.

German Bienstich or "Bee Sting" is a decadent desert style bread with pastry cream/whip cream, and delicious almond toffee. A very impressive and different ending to any holiday meal.

Students will bake and take home both Babka and Kanellängd as well as Babka dough to finish the next day. I demo the Bienstich and we have it after class, with focaccia sandwiches. Please plan accordingly.

Intermediate Class

Japanese Milk Bread

Japanese Milk Bread
 / $175


Aw, the soft white loaf we've all been dreaming of. Where has this recipe been all my life? Evidently in Japan. This method utilizes a technique that "magically" makes the loaf stay as soft as dare I say it "wonderbread".  The loaf we want for PB&J, grilled cheese and seriously the best damn tuna fish sandwich I've ever had. So much gorgeous flavor. 

Class instruction includes a white version as well as a honey wholewheat version. Each student takes home a baked loaf, dough to bake the next day as well as 1 loaf pan.

Intermediate Class

Country Loaf

Seeded country loaf class / $225


This is the loaf for folks who want a hearty crusted bread, full of flavor. Toasted in the morning, dripping with honey, this bread will get you through the chilliest of mornings. 

The class will cover all the basics of the other classes; mixing, kneading, scaling, and forming loaves, but this dough has a much higher hydration ie; stickier, and requires an experienced hand in order to form it correctly. If you have no knowledge or experience creating tension, this class will be very frustrating for you to take. We will cover baking directly on heated stones as well as baking in cast iron. Three variations will be included, highly to minimally seeded, plus the sourdough formula. Students will leave with baked bread as well as dough to finish at home, so please plan accordingly. 
Students will also go home with two proofing baskets

Advanced Class

 Sourdough Rye

Sourdough Rye / $225


People always ask me what my favorite breads are to eat. I'm always a bit hesitant to answer because I've never offered a class on them till now...not only are these breads delicious & nutritious but its also my first class totally dedicated to sourdough. 
In country loaves I give the recipe for the sourdough version, but I'm so excited to offer this new class; which will teach both a sourdough marble rye as well as the hearty northern European styles of Vollkorbrot or Rugbrød; a dense style of bread chock full of hearty grains, nuts, sprouted seeds or a soaker of buckwheat groats. 
This style is used for open faced sandwiches in Scandinavia. Pairs well with avocado, jam, or simple ham. 

Advanced Class


baguette class / $225


Knead & Know's Baguette Class will give you (and your hands) an interactive and engaging experience you'll not soon forget. The class will focus on preparing pre-ferment (tech talk for adding old dough to new dough) and the science behind its benefit. Preparing dough with hand kneading as well as mixer. Learn shaping, slashing, and loading all in a home oven with steam.

Advanced Class

You will take home the baguettes you formed & baked, as well as the baguette dough you made in class, so please plan your schedule accordingly. Students are also given two couches, a loader board, and a lame to complete this task.


CROISSANT class / $225


Laminating croissant dough by hand takes strength and stamina (that's why the sheeter was invented!) Please bear that in mind when choosing this class. 

Students go home with all their formed and baked croissants/danish from the dough I have already laminated. 

Students will make the dough and butter squares, begin the lamination process, and take that dough home to finish the next day, so please plan accordingly. Rolling pin skills and attention to detail will be tested in this class. Hard work-but, oh, the rewards. 

We will make plain croissants, pain au chocolate, ham & cheese, and two different Danish styles. 

Advanced Class



fundAmentals of bread


Holiday Breads

Classes are designed to allow each student hands on experience with weighing ingredients, bringing the dough together, kneading, folding, forming loaves, slashing, and loading. We will cover methods that allow the home baker to start dough and retard it to not only improve flavor but how to fit it into a busy schedule. Classes conclude with a gathering of sharing bread and other tidbits.  Students will leave with baked bread, dough/starter, and all necessary tools in order to finish dough at home. 
Please see Picking the Right Class to determine which class is the right one for your experience!



Japanese Milk Bread


"When I got home and took a bite of the babka we baked at your house it was one of the most delicious things I've ever eaten. I did my 4 Babkas in a loaf pan and they turned out great. They were the hit of the holidays and the last piece was sadly eaten this past weekend." -Diana 

"What a exceptional experience. Not only is Melinda a great teacher and host but she demystifies the making (you know, this whole yeast thing) of bread dough making. Even if one thinks one knows, there is more to know and she will be the one to tell you. I learned a lot!  The setting is simple, no high-tech gadgets. What I really appreciate is that I can make delicious artisan bread without all the newest appliances.  As a 66 year old home cook, cookie and torte maker I can now add baking bread to my list." -Rolf

I attended Bread Making 101 today and it was amazing! We made so many different breads and got to sample our finished product and take home dough to make at home. Melinda made the class fun and productive and completely eliminated my fear of bread making. I can't wait to try it at home... and I don't have to buy any fancy equipment. I would highly recommend this class to anyone who loves bread and wants to learn how to make it themselves! A gift certificate would make a great gift for the person who has everything! I can't wait to sign up for another class! Thank you Melinda!!! -Karen

I cannot thank you enough for the class yesterday-it was one of the best learning experiences of my life! I have been to cooking classes and even had a chef come to the house for a class-but nothing can compare with the experience you offer! Your clear passion for the subject, your organization, preparation, and delightful manner combined to make the afternoon most memorable!! - Murray and Bonnie

country loaf


Classes will aim to be finished at 5:30pm but please plan to stay till at least 6pm