Nomad Bakehouse in Western North Carolina…
Baker in Residency; a new chapter in our bakery story.
Nomad Bakehouse operated as a Cottage Law bakery in the Delaney Park neighborhood of Orlando, Fl for nearly five years, temporarily closing its doors in the Spring of 2024. Now, two years later we are back stronger, yet things look a little different!
This aptly named bakery will be operating out of the Carolina Ground test kitchen in Hendersonville, North Carolina for the next six months. Many of you might familiar with this flour mill as this is where we sourced over 90% of of grain product for the bakery. This special place and the wonderful work being done here is the reason many of you fell in love with our bread in the first place. Like in a sourdough starter, this collaboration is quite a symbiotic one.
While I won’t be baking for production purposes, I will still have my hands in various baking projects.
Teaching workshops both here and out of state, recipe development, the launching of a newsletter, finding a new permanent home for Nomad as well as bake testing the new year’s grain harvest for the mill will take up my time over the handful of months I’ll spend in this beautiful region.
Upcoming Workshops
Over the course of two days you will hand craft a variety of breads like crusty hearth style loaves, whole grain porridge breads, focaccia and more as well as dip your toes into some pastry recipes like simple cakes and cookies. You’ll work with a variety of fresh flours from Carolina Ground to truly experience the approachability and versatility of stone-milled flour.
In between a whirlwind of bread production we’ll cover a range of topics like:
starter cultivation and maintenance
mixing, folding and bulk fermentation
shaping, scoring and baking
stone vs roller milled flour
During the lecture portion of the class we’ll also cover the basic topics necessary for successful bread baking like:
baker’s math
desired dough temperature
gluten development and its role in baking.
Along with plenty of fresh baked bread, you’ll leave with a new set of bread making skills, all the formulas used in class and a new community of like-minded bread friends.
Many of the topics covered in class will be best understood by those with at least some sourdough bread baking and dough handling experience, but this class is built with the beginner in mind and so it is fully open to all interested in a deep learning experience! Both days will offer ample opportunity for Q&A.
Introduction to Sourdough Bread with Stone Milled Grains
July 11th and 12th 2026
Day 1 - 8 AM - 2:30 PM
Day 2 - 8 AM - 1:30 PM
August 8th and 9th 2026
Day 1 - 8 AM - 2:30 PM
Day 2 - 8 AM - 1:30 PM
Florida Workshops
Introduction to Sourdough Bread with Stone Milled Grains
August 22nd 2026
Day 1 - 8 AM - 2:30 PM
Day 2 - 8 AM - 1:30 PM
September TBA
October TBA
North Carolina Workshops
Introduction to Sourdough Bread with Stone Milled Grains
TBA
Louisiana Workshops
Refund Policy and General Information
Due to the nature of the course, registrations are non refundable.
If, per chance, an extenuating circumstance keeps you from attending you are more than welcome to send a friend or family member in your place. All course materials, ingredients and recipes will be provided for you throughout the two days. As we will be standing for long periods of time, I suggest wearing comfortable wear and close toed shoes. A lunch will be provided both days, eating breakfast as well as bringing a water bottle is suggested. Please plan on attending the entire scheduled time.
A general waiver liability form will be sent to you sometime after your initial purchase and you are required to fill out and return prior to class attendance. If you have any questions please don’t hesitate to reach out directly to Grace at Nomadbakehousefl@gmail.com
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