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Wednesday, April 22nd | 9:30 AM – 11:30 AM | Only 6 Seats | $75
Learn to turn your morning staples into boutique treats. Join us in the Tiny House for a two-hour session dedicated to the two pillars of a perfect breakfast: Cultured European Butter and Small-Batch Jam. We’ll explore how flavors deepen in fermented cream before you transform your own batch into rich, salty butter. To pair with that richness, you’ll learn how the right balance of heat and sugar preserves the vibrant flavors of North Carolina fruit. It’s a bright, hands-on morning designed to fill your pantry with the luxury of handmade goods.
The Baker's Start: Begin with coffee and a spread of fresh-baked whey bread to sample our homemade cultured butter and seasonal jam before jumping in to how to make your own
Hands-on Making: You’ll get your hands in the jars, shaking and washing your own butter, then joining the group to craft a batch of artisanal jam from local NC fruit.
Butter Biology: How to separate fats from buttermilk and the importance of "washing" for a longer shelf life.
The Science: We’ll discuss the role of lacto-bacteria in "ripening" cream for that European tang and how pectin creates the perfect set in a jar of jam.
Preserving in Jam 101: Balancing acidity and sugar to capture the peak flavor of seasonal fruit.
Cultured Butter: A generous portion of your own hand-churned, salted cultured butter and its buttermilk (along with a great recipe for fluffy buttermilk pancakes to put it to good use!)
Fruit Preserve: A jar of our group make of seasonal jam, ready for your next batch of toast.
Wednesday, April 22nd | 9:30 AM – 11:30 AM | Only 6 Seats | $75
Learn to turn your morning staples into boutique treats. Join us in the Tiny House for a two-hour session dedicated to the two pillars of a perfect breakfast: Cultured European Butter and Small-Batch Jam. We’ll explore how flavors deepen in fermented cream before you transform your own batch into rich, salty butter. To pair with that richness, you’ll learn how the right balance of heat and sugar preserves the vibrant flavors of North Carolina fruit. It’s a bright, hands-on morning designed to fill your pantry with the luxury of handmade goods.
The Baker's Start: Begin with coffee and a spread of fresh-baked whey bread to sample our homemade cultured butter and seasonal jam before jumping in to how to make your own
Hands-on Making: You’ll get your hands in the jars, shaking and washing your own butter, then joining the group to craft a batch of artisanal jam from local NC fruit.
Butter Biology: How to separate fats from buttermilk and the importance of "washing" for a longer shelf life.
The Science: We’ll discuss the role of lacto-bacteria in "ripening" cream for that European tang and how pectin creates the perfect set in a jar of jam.
Preserving in Jam 101: Balancing acidity and sugar to capture the peak flavor of seasonal fruit.
Cultured Butter: A generous portion of your own hand-churned, salted cultured butter and its buttermilk (along with a great recipe for fluffy buttermilk pancakes to put it to good use!)
Fruit Preserve: A jar of our group make of seasonal jam, ready for your next batch of toast.