Spring Bread Camp at Rise!! April 7-11 2025
Schedule: 9am-3pm Monday April 7th to Friday April 11th.
Immerse yourself in the world of artisan baking with Rise Baking Lab's Bread Camp, a five-day in depth exploration of all things bread, running from April 7-11 2025. Our Bread Camp is appropriate to bakers of all levels, from beginners eager to learn the basics to professionals seeking to refine their skills and explore new techniques. Over 5 days, you will work hands-on with a variety of doughs learning how to craft the perfect sourdough, focaccia, challah, brioche, and more. In addition to mastering the classics, you will have the chance to explore heirloom and ancient grains, such as spelt, einkorn, khorasan, marquis, red fife, and rye, including wheat freshly milled at our Lab. Our program goes beyond the dough, touching on advanced topics such as porridge bread, soakers, scalds, and sprouting, to challenge and inspire even the most experienced bakers. Overall, the curriculum covers a range of styles and methods to ensure that students leave with a comprehensive understanding of, and appreciation for, diverse breads. Enrollment is capped at 10 to ensure personalized attention and lots of hands-on practise.
Bread Camp will wrap up with a special pizza social evening at the Lab where we will taste the fruits of our labour in a relaxed and friendly environment.
Located in the beautiful Fraser Valley, amidst breathtaking landscapes, Rise Baking Lab provides unparalleled opportunities for learning the art and science of bread-making, guided by our experienced bakers Luis and Mark. While you are here, we encourage you to take advantage of Chilliwack’s natural beauty, including world-class fishing, mountain biking, and hiking. For those looking to extend their stay, we offer an optional Day 6 that includes a group hike and social. Join us for a memorable week of learning and baking, set against the backdrop of Chilliwack's stunning landscapes. Depending on interest we will be helping to organize evening activities such as an evening hike, guided mountain bike tour and more. Reserve your spot now! For more information on registration, accommodations, and travel, please visit our website or contact us directly.
“Amazing! 🤩 What a fun and delicious experience. Highly recommend! It was well organized and such a great class.” DT
“I really enjoyed the sourdough class- Mark and Luis gave detailed instruction and it was fun and interactive. It’s the most delicious sourdough bread!” CV
“Mark and Luis not only impart baking knowledge but they also create a friendly atmosphere where people genuinely enjoy their time learning new skills.” CC
"Such a wonderful week at Bread Camp! Mark and Luis are knowledgeable, patient teachers." A.R.
"Whether you are a professional baker, instructor, or serious home baker, these classes will improve your bread game. I just returned from bread camp this summer, and had a great time. Mark and Louis are fun, knowledgeable, non pretentious and will answer each and every question you may have.
You will not regret it." R.B.
Recipes For Bread Camp
Sourdough:
88% Hydration Country Sourdough (with rye and whole wheat)
40% Freshly Milled Einkorn Sourdough
75% Freshly milled whole grain sourdough Miche (2.5kg loaf)
100% Whole Grain Sourdough
100% Rye Vollkornbrot
Scalded Buckwheat Sourdough
Sourdough Pizza
Yeasted, Poolish and Mixed Method:
Honey Spelt Batch Bread
Baguettes using poolish and levain
100% Hydration Ciabatta and Focaccia
Challah using levain and poolish (3,4,5 and 6 strand decorative braid techniques)
Brioche (white and heirloom whole grain variations - cinnamon buns, cardamom knots, Mexican concha, donuts)
Multigrain Sandwich Loaf
Montreal Style Bagels
Soft German Pretzels
Various Yeasted Pizza Styles
Special Topics Covered:
Using freshly milled grains
Using heirloom and ancient grains
Using scalds/soakers/porridges
Using sprouted grains
Creating and maintaining an active sourdough starter
Achieving higher hydration dough that is easy to work with
Creating and altering recipes using baker’s math
Flour selection
Mixing techniques
There will be plenty of time each day for discussion and questions.
Schedule: 9am-3pm Monday April 7th to Friday April 11th.
Immerse yourself in the world of artisan baking with Rise Baking Lab's Bread Camp, a five-day in depth exploration of all things bread, running from April 7-11 2025. Our Bread Camp is appropriate to bakers of all levels, from beginners eager to learn the basics to professionals seeking to refine their skills and explore new techniques. Over 5 days, you will work hands-on with a variety of doughs learning how to craft the perfect sourdough, focaccia, challah, brioche, and more. In addition to mastering the classics, you will have the chance to explore heirloom and ancient grains, such as spelt, einkorn, khorasan, marquis, red fife, and rye, including wheat freshly milled at our Lab. Our program goes beyond the dough, touching on advanced topics such as porridge bread, soakers, scalds, and sprouting, to challenge and inspire even the most experienced bakers. Overall, the curriculum covers a range of styles and methods to ensure that students leave with a comprehensive understanding of, and appreciation for, diverse breads. Enrollment is capped at 10 to ensure personalized attention and lots of hands-on practise.
Bread Camp will wrap up with a special pizza social evening at the Lab where we will taste the fruits of our labour in a relaxed and friendly environment.
Located in the beautiful Fraser Valley, amidst breathtaking landscapes, Rise Baking Lab provides unparalleled opportunities for learning the art and science of bread-making, guided by our experienced bakers Luis and Mark. While you are here, we encourage you to take advantage of Chilliwack’s natural beauty, including world-class fishing, mountain biking, and hiking. For those looking to extend their stay, we offer an optional Day 6 that includes a group hike and social. Join us for a memorable week of learning and baking, set against the backdrop of Chilliwack's stunning landscapes. Depending on interest we will be helping to organize evening activities such as an evening hike, guided mountain bike tour and more. Reserve your spot now! For more information on registration, accommodations, and travel, please visit our website or contact us directly.
“Amazing! 🤩 What a fun and delicious experience. Highly recommend! It was well organized and such a great class.” DT
“I really enjoyed the sourdough class- Mark and Luis gave detailed instruction and it was fun and interactive. It’s the most delicious sourdough bread!” CV
“Mark and Luis not only impart baking knowledge but they also create a friendly atmosphere where people genuinely enjoy their time learning new skills.” CC
"Such a wonderful week at Bread Camp! Mark and Luis are knowledgeable, patient teachers." A.R.
"Whether you are a professional baker, instructor, or serious home baker, these classes will improve your bread game. I just returned from bread camp this summer, and had a great time. Mark and Louis are fun, knowledgeable, non pretentious and will answer each and every question you may have.
You will not regret it." R.B.
Recipes For Bread Camp
Sourdough:
88% Hydration Country Sourdough (with rye and whole wheat)
40% Freshly Milled Einkorn Sourdough
75% Freshly milled whole grain sourdough Miche (2.5kg loaf)
100% Whole Grain Sourdough
100% Rye Vollkornbrot
Scalded Buckwheat Sourdough
Sourdough Pizza
Yeasted, Poolish and Mixed Method:
Honey Spelt Batch Bread
Baguettes using poolish and levain
100% Hydration Ciabatta and Focaccia
Challah using levain and poolish (3,4,5 and 6 strand decorative braid techniques)
Brioche (white and heirloom whole grain variations - cinnamon buns, cardamom knots, Mexican concha, donuts)
Multigrain Sandwich Loaf
Montreal Style Bagels
Soft German Pretzels
Various Yeasted Pizza Styles
Special Topics Covered:
Using freshly milled grains
Using heirloom and ancient grains
Using scalds/soakers/porridges
Using sprouted grains
Creating and maintaining an active sourdough starter
Achieving higher hydration dough that is easy to work with
Creating and altering recipes using baker’s math
Flour selection
Mixing techniques
There will be plenty of time each day for discussion and questions.