Knead for Speed

Knead for Speed Amy Alana | Professional Baker & Sourdough Extraordinaire 🥖
Wild-fermented, fresh-milled, long-fermented artisan bread maker.

Educator in sourdough mastery & baking technique. Bold flavors, real ingredients, zero shortcuts—just full-send bread craft.

🍂🥖 THE “BER” MONTHS ARE COMING… AND SO IS SOURDOUGH SEASON! 🥖🍂September. October. November. December.You know what that ...
08/24/2026

🍂🥖 THE “BER” MONTHS ARE COMING… AND SO IS SOURDOUGH SEASON! 🥖🍂

September. October. November. December.

You know what that means…

COZY SEASON. SOUP SEASON. SWEATER SEASON. AND MOST IMPORTANTLY… SOURDOUGH SEASON. 😂

And Knead for Speed is officially opening the calendar for sourdough classes again! 🎉

Whether you’re staring at a jar of starter wondering “What the hell am I supposed to do with this?” or you’re already baking and want to level up your loaf game, I’ve got a class for you.

⏰ ALL CLASSES START AT 11:00 AM
🕚 Approximately 3 hours long
🏡 Held in our beautiful cabin in the Tallassee TN area
🗺️ off Calderwood Highway about 15 minutes from the Maryville Walmart

⸻

🥖 BASIC BEGINNER SOURDOUGH — $85

Never baked sourdough before? PERFECT.

We’ll cover all the basics so you can go home and confidently bake on your own.

You’ll:
✨ Learn my no-fail sourdough recipe
✨ Start a loaf from scratch
✨ Learn mixing, fermentation, shaping & baking
✨ Shape your own 2–2½ lb centerpiece loaf that we’ll bake in class
✨ Take home your beautiful finished loaf
✨ Take home a well-established, mature sourdough starter

Basically… you leave with bread, starter AND the knowledge to make more bread. Win. 🥖

⸻

🥖 ESSENTIAL BEGINNER SOURDOUGH — $210

Everything in the Basic Beginner class… PLUS WE’RE GOING FULL SOURDOUGH STARTER PACK.

You’ll also go home with:

✨ A NEW DUTCH OVEN
✨ Silicone bread sling
✨ Digital kitchen scale
✨ Digital thermometer
✨ Proofing basket
✨ Other essential sourdough goodies
✨ AND a dough baby ready to proof overnight and bake at home!

This is the class for the person who wants to walk through the door and basically say:

“Okay. I’m doing this. Give me the bread equipment.” 😂

⸻

🥖 INTERMEDIATE SOURDOUGH — $110

Already know your way around a loaf?

Let’s get a little nerdier. 🤓

We’ll dive deeper into fermentation and start playing with basic inclusions so your sourdough can become more than just a pretty loaf of bread.

You’ll go home with a loaf baked in class.

⚠️ Must already have sourdough baking experience to take this class.

⸻

🥖🔥 ADVANCED SOURDOUGH — $120

Okay… NOW WE’RE HAVING FUN.

This is where we start getting fancy. 😈

We’ll tackle more advanced and technical inclusions, including things like:

🧄 Completely replacing the water with flavorful liquids
🧀 Garlic + fancy cheeses
🎃 Advanced shaping
🔪 Advanced scoring techniques
🥖 And those gorgeous specialty loaves that make people say, “WAIT… YOU MADE THAT?!”

Want to make a loaf that actually looks like a PUMPKIN?!

Yep. This is your class. 🎃🥖

⚠️ Must already have sourdough baking experience to take this class.

⸻

🏡 WHERE?

Classes are held in our beautiful cabin in the Tallahassee area, just about 15 minutes from the Walmart in Maryville on 411.

And fair warning: the kitchen is on the main floor, so you’ll need to be prepared to climb a flight of stairs. 😊

⏰ 11:00 AM start | Approximately 3 hours

💰 PAYMENT

Classes must be paid in advance to reserve your spot.

I accept:
💵 Cash App
💳 Venmo
💻 PayPal
💳 Major credit cards

📅 I’m booking classes NOW for the upcoming “BER” months!

So if you’ve been saying “I really need to learn how to make sourdough…”

THIS IS YOUR SIGN. 😂

Come hang out in the cabin, learn how to make bread, take home some goodies, and leave ready to Knead for Speed. 🥖🏁

📩 Message me to book your class!

It had to be done!
07/02/2026

It had to be done!

🚨 PUBLIC SERVICE ANNOUNCEMENT FROM YOUR LOCAL “TOTALLY PROFESSIONAL BAKER” 🚨So… I regret to inform the public that I hav...
06/08/2026

🚨 PUBLIC SERVICE ANNOUNCEMENT FROM YOUR LOCAL “TOTALLY PROFESSIONAL BAKER” 🚨

So… I regret to inform the public that I have once again committed the unforgivable sin of overfilling my mini banana bread loaves.

Yes.

I know.

The batter showed up confident. I matched that energy. And now these little guys have risen like they’ve got something to prove and are actively trying to escape their pans.

Do I consider this a failure? Absolutely not.
Do I consider this a crime against structural integrity? Also yes.

As a highly trained, definitely certified, absolutely professional baker, I cannot in good conscience unleash these despicable, chaotic, slightly-domed abominations on paying customers and innocent bystanders.

So tragically… I guess we’ll have to eat this batch ourselves. Thoughts and prayers appreciated during this difficult time.

Next batch will be scientifically measured. Probably. Maybe. No promises.

Today’s sourdough situation is brought to you by poor decision making and a complete lack of self-control.I baked a Blac...
06/05/2026

Today’s sourdough situation is brought to you by poor decision making and a complete lack of self-control.

I baked a Blackberry Brie Sourdough that has absolutely no idea what it wants to be when it grows up.

One slice says, “Let’s make a sophisticated turkey sandwich.”

The next slice says, “Put cream cheese on me and mind your own business.”

Then it starts whispering things like, “Pair me with blackberry wine and eat me standing over the kitchen sink like a raccoon.”

Meanwhile, the Blueberry Cheesecake loaf with pudding mix in the dough has crossed the line from bread into a controlled substance. It doesn’t taste like bread. It tastes like someone took a cheesecake, gave it a gym membership, and taught it how to ferment.

At this point I’m not making bread.

I’m making edible bad decisions.

If I disappear, tell people I died doing what I loved: eating half a loaf while insisting I was “just checking the texture.”

I have officially acquired the cutest eggs I have ever seen in my life and I am still emotionally recovering. 😂🥚I bought...
05/24/2026

I have officially acquired the cutest eggs I have ever seen in my life and I am still emotionally recovering. 😂🥚

I bought these tiny little masterpieces at Farm Days from Hobby Hen Farms after falling completely in love with their tiny chickens. I don’t even remember what breed laid these microscopic breakfast pearls because my brain stopped functioning the moment they handed me a tiny chicken named Thistle.

THISTLE.
A Puerto Rican house chicken.

I got to HOLD her. She was approximately the size of a stress ball with legs and I would now defend her with my life.

For scale, I put a normal egg beside these because otherwise y’all would think I found decorative candy eggs at Hobby Lobby.

These little eggs look like something a woodland fairy would fry in a thimble skillet over a candle.

10/10 experience.
Tiny chickens have my whole heart now.

05/24/2026

BEGINNER CAKE DECORATING CLASSES ARE COMING 👏🎂

I’m putting together a 4-class beginner decorating series for those of you who have always wanted to learn cake decorating from the VERY beginning — no experience needed!

This is true beginner level:
✨ How to frost a cake
✨ How to fill and use piping bags
✨ Basic borders, rosettes, writing & simple flowers
✨ Crumb coating & smoothing cakes
✨ Simple decorating techniques that actually make cakes look GOOD

Classes will be held in Tallassee, about 15 minutes from the Maryville Walmart off Calderwood Highway.

⚠️ Please note: Students must be comfortable climbing stairs.

CLASS SERIES:
🎂 4 total classes
🎂 Small group setting
🎂 Hands-on learning
🎂 Take-home cakes/cupcakes each class

PRICING:
💲$249 for the full 4-class series

Price includes:
✔️ Practice cakes/cupcakes
✔️ Frosting and decorating supplies used in class
✔️ Hands-on instruction
✔️ Printed guides/tips

This is meant to be FUN, welcoming, and beginner friendly — absolutely no perfection required. If you can hold a spatula, you can decorate a cake. 😂

If you’re interested, comment below or message me so I can start building the first class l

Y’all showed UP this week. 🫶🥖 Monday’s bake list is officially FULL🔥 Wednesday is filling up FAST🏁 I’ve got room for ONE...
05/18/2026

Y’all showed UP this week. 🫶

🥖 Monday’s bake list is officially FULL
🔥 Wednesday is filling up FAST
🏁 I’ve got room for ONE more loaf on Friday

If you’ve been thinking about snagging a loaf of Knead for Speed sourdough, now’s the time to slide into the lineup before the ovens tap out.

From jalapeño aged white cheddar to strawberry cheesecake, ancient grains to cozy maple pecan… this week’s flavors are looking dangerous in the best way. 😮‍💨

First come, first baked. 💨
Message me to claim your loaf!

Some days don’t need sourdough timelines, fancy layers, or complicated recipes.Some days just call for a warm loaf of ba...
05/16/2026

Some days don’t need sourdough timelines, fancy layers, or complicated recipes.
Some days just call for a warm loaf of banana bread and a little peace. 🍌

I forgot how ridiculously nostalgic banana bread feels until the smell started filling the kitchen today. Suddenly it’s kids running around the house, rainy afternoons, scraped mixing bowls, and sneaking bites before it cools.

At this point… this bread might be all I eat today and honestly? I’m not even mad about it. 😂🍞

Simple quick breads deserve more respect.

05/13/2026

☕🏁 TIRAMISU LOVERS… this one is dangerously easy.

No baking. No fancy ingredients. Just pure “why did I make this at midnight?” energy.

✨ Super Easy Faux Tiramisu Recipe ✨

• 1 small tub Cool Whip
• 2 tablespoons espresso powder
• Chocolate graham crackers

Mix the espresso powder into the frozen Cool Whip until smooth and dreamy.

Layer the espresso Cool Whip mixture with chocolate graham crackers, then freeze until set.

That’s it.
Creamy, chocolatey, espresso goodness with tiramisu vibes and almost zero effort. 🤌☕🍫

This stuff is ridiculously good and absolutely will not disappoint.

Knead for Speed test kitchen update:I mixed 2 tablespoons of espresso powder into a tub of Cool Whip and now I’m over he...
05/10/2026

Knead for Speed test kitchen update:

I mixed 2 tablespoons of espresso powder into a tub of Cool Whip and now I’m over here dipping chocolate graham crackers into it like a woman who’s one minor inconvenience away from opening a roadside dessert stand.

It tastes like tiramisu got into motorsports. ☕🏁🍫

Honestly considering freezing these little monsters before I eat the entire sleeve of graham crackers.

Address

Maryville, TN
37801

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

+18652141961

Website

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