PRESS

PUBLICATIONS

Bon Appetit Julia Kramer January 2016

Sift Sheri Castle 2016

Mountain Express Lea Mc Lellan July 2015

Smokey Mountain Living Katie Knorovsky October 2015

Food + Life Tiffany Welsh Fall 2015

The Charlotte Observer Katheleen Purvis March 2015

Food & Wine Yaran Noti November 2014

Storyware June 2014

WNC Magazine July 2013

BLOGS

Nicole McConville Photography January 2016

Nothing in the House Emily Hilliard February 2014

Woodland Keep Demetria Provatas October 2014

JOIN THE PARTY ON INSTAGRAM

Too much iced coffee this afternoon so here’s another picture.

I just can’t get over what happens when you give six people the same ingredients and they each run with it in a different direction. One of my favorite parts of teaching!

Everyone makes whipped cream by hand for these pies and even if they never do it again I feel privileged to be the hard ass that makes them.

Participants pies omg

Inside on the computer working on our Kentucky workshop series soon to be released, but had a lot of fun playing with my food today. Interested in getting the first look at our new baking retreats? Sign up for the newsletter! Rad necklace @handsandcurls 🌹

NEED ADVICE : Mobile Pizza Friends, I am doing some outdoor concerts next week with the oven and the pizza dough needs to be kept in a cooler at 40 degrees per the health department. I have the cooler and ice packs, but how do fit lots of dough it inside a a giant cooler? Dough bins? In bags? We won’t have a fridge at all.

@ilanafreddye’s beautiful lunch landscape.

Baking is my passion, but only so much as it fits into a well rounded life. Come explore what that means this fall as I partner with @pinemountainsettlementschool to provide five days of deep craft and reflection. I think we all want to go home and often don’t know where that is. Let us make a shelter together so we can remember what we already know: the world is alive and fermenting all around us.
The retreats will include a shuttle from the TriCities airport, lodging (we’ll all be staying in cabins together) and special meals provided by a private chef. We will begin with an opening circle Monday evening and close the experience at Noon on Friday.
Each day we will bake in the morning with our new mobile wood fired oven and in the afternoon we will have a chance to learn on the schools weaving looms and take guided hikes on the campus terrain, which is home to some of the most biologically diverse clusters of plants and fungi.
Our evenings will be filled with campfire, live music and film night featuring regional arts.
Sign up for our newsletter to be the first to register on NEXT TUESDAY’S FULL MOON 🌕