My wife and I own and operate a small baking and cooking school and focus primarily on teaching baking of artisan style breads to serious home bakers and professionals looking to expand their skills. We feature a le Panyol 120 wood-fired hearth oven as well as gas and electric ovens. During the summer we bake for a local Farmer's Market on weekends.
We are located on 20 pristine wooded acres in the village of Lyman, Maine (USA).
Most of our classes are single product focused and usually run 6 hours. For more in-depth exposure we also offer a 10 - 12 hour artisan bread workshop and a 2 day wood-fired oven management intensive. Our students come from all over the USA, Canada (New Brunswick, Alberta, British Columbia), and the Bahamas.
Our web site, http://www.stoneturtlebaking.com , tells a bit more about who we are and what classes we offer.
We are proud to be members of the Bread Bakers Guild of America (BBGA), the Maine Organic Farmers and Gardeners Association (MOFGA), and Slow Food USA.