9 am to 4 pm each day

This 3-day intensive is designed for home bakers and cottage bakers who are ready to level up—whether your goal is to bake better bread, run a more professional operation, or finally understand how all the pieces fit together. This is not a casual workshop. It’s a deep, focused immersion packed with hands-on baking and practical lectures that reflect the realities of running a cottage bakery.

Over three full days, we’ll cover the full scope of cottage baking: licensing and permits, packaging and labeling, workflow, and production considerations—alongside serious baking instruction. Together, we’ll bake six core items straight from Laila’s own bakery menu: a country loaf, baguettes, rye bread, sandwich loaf, focaccia, and cookies. Every participant will receive all six recipes, along with the context and technique behind them. Expect long days, lots of dough, detailed discussions, and a fast pace. You’ll leave with:

• stronger baking skills
• clearer systems
• and a much deeper understanding of what it actually takes to bake—and sell—high-quality products from a home kitchen.

This class is ideal for committed home bakers and active or aspiring cottage bakers who want real knowledge, real practice, and real momentum. 

A daily light breakfast and lunch is included.

Laila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 600,000 across all platforms in the sourdough community, she specializes in teaching approachable, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions, group workshops, and online content, all rooted in her belief that great bread starts with intuition, care, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft, Laila’s teaching style is clear, encouraging, and always full of real-world insight.

9 am to 4 pm each day This 3-day intensive is designed for home bakers and cottage bakers who are ready to level up—whether your goal is to bake better bread, run a more professional operation, or finally understand how all the pieces fit together. This is not a casual workshop. It’s a deep, focused immersion packed with hands-on baking and practical lectures that reflect the realities of running a cottage bakery. Over three full days, we’ll cover the full scope of cottage baking: licensing and permits, packaging and labeling, workflow, and production considerations—alongside serious baking instruction. Together, we’ll bake six core items straight from Laila’s own bakery menu: a country loaf, baguettes, rye bread, sandwich loaf, focaccia, and cookies. Every participant will receive all six recipes, along with the context and technique behind them. Expect long days, lots of dough, detailed discussions, and a fast pace. You’ll leave with:

• stronger baking skills
• clearer systems
• and a much deeper understanding of what it actually takes to bake—and sell—high-quality products from a home kitchen.

This class is ideal for committed home bakers and active or aspiring cottage bakers who want real knowledge, real practice, and real momentum. A daily light breakfast and lunch is included.  

Laila O’Boyle is a seasoned sourdough baker and educator with a deep passion for naturally leavened bread and small-scale baking. With years of hands-on experience and a following of over 600,000 across all platforms in the sourdough community, she specializes in teaching approachable, technique-focused classes that empower home bakers to build confidence and creativity. Laila offers one-on-one sessions, group workshops, and online content, all rooted in her belief that great bread starts with intuition, care, and a well-fed starter. Whether guiding beginners through their first loaf or helping experienced bakers refine their craft, Laila’s teaching style is clear, encouraging, and always full of real-world insight.  

Health & Safety Protocol Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.

Wednesday through Friday, October 7th, 8th and 9th, 9 am to 4 pm each day

This 3-day intensive is designed for home bakers and cottage bakers who are ready to level up—whether your goal is to bake better bread, run a more professional operation, or finally understand how all the pieces fit together. This is not a casual workshop. It’s a deep, focused immersion packed with hands-on baking and practical lectures that reflect the realities of running a cottage bakery.

Over three full days, we’ll cover the full scope of cottage baking: licensing and permits, packaging and labeling, workflow, and production considerations—alongside serious baking instruction. Together, we’ll bake six core items straight from Laila’s own bakery menu: a country loaf, baguettes, rye bread, sandwich loaf, focaccia, and cookies. Every participant will receive all six recipes, along with the context and technique behind them.

Expect long days, lots of dough, detailed discussions, and a fast pace.

You’ll leave with:

• stronger baking skills
• clearer systems
• and a much deeper understanding of what it actually takes to bake—and sell—high-quality products from a home kitchen.

This class is ideal for committed home bakers and active or aspiring cottage bakers who want real knowledge, real practice, and real momentum.

A daily light breakfast and lunch is included.

If this class is sold-out, we have added another session in January 2027:

The Cottage Baker Intensive: Baking, Business, and Best Practices with Laila O’Boyle @ Artisan Baking Center