nomadbakehousefl

05/26/2026

INTRO TO SOURDOUGH WORKSHOP WHAT TO EXPECT ✨️
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This two day workshop is an immersive experience where, guided by lecture and hands on demonstration, you craft your very own loaves of naturally leavened bread with fresh, stone milled grains from mix to bake!

In between a whirlwind of bread production we’ll cover a range of topics like:
• starter cultivation and maintenance
• mixing and bulk fermentation
• shaping, scoring and baking

During multiple lecture portions of class we'll also cover the basic topics necessary for CONSISTENTLY successful bread making like:
•baker's math
•desired dough temperature
•gluten development and its role in baking

On the second day of class you'll bake your loaves as well as mix up some sourdough discard crackers and simple cookies using an array of flours.

You'll leave with all the recipes used in class, the skills to go home and replicate what you learned as well as a richer understanding of working with stone milled grains.

Join us either July 11th and 12th OR August 8th and 9th at

Purchase your tickets at the link in bio and for any questions please email Grace at [email protected]

SEE YOU SOON FLORIDA 🌞

05/23/2026

PIE PARTY MENU ✨️

Pie Party with is NEXT Sunday, May 31 at

•CAKE•PIE•FOCACCIA•COOKIES•FRIENDS•GOODTIMES•

Tickets are $10 and available at link in bio. Your tickets purchase admission to the pie party plus a delicious botanical beverage made by and a strawberry handpie by Keia!

Then, shop the whole bake sale and our maker's market featuring , , vintage cast iron, and more handmade goodies.

Meet pals too, and learn about their good work.

See you all soon!

05/21/2026

Last month's Intro to Sourdough Bread workshop ✨️
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In the span 13 hours spread over the weekend, I attempt to distill down the complex rabbit hole that is sourdough bread baking with stone milled grains into an approachable and enjoyable experience.

Guided by hands-on demonstration and multiple lecture portions, you alone craft your very own loaves of naturally leavened bread from mixing to folding, shaping, scoring and baking!

This is incredibly immersive and informative weekend spent amongst like-minded bread friends makes for a very special experience filled with ample moments for Q&A.

Lunch is served both days, students leave with all recipes used in class, their own hand crafted bread as well as tips on tailoring the approach to their specific baking circumstances. My goal is that you gain the confidence to dive right in!

Consider joining us in Orlando, Fl for two rounds of this workshop:

July 11th and 12th OR
August 8th and 9th

Hosted by our friends in their beautiful kitchen space.

Head to the link in bio to purchase your ticket!

05/18/2026

Orlando, listen up! 📢 Sourdough workshops are back! 📢

I am SO excited to announce not one, but TWO Orlando dates for our popular hands-on workshop being held at in their beautiful, new kitchen space!

Join us either July 11th & 12th or August 8th & 9th for an immersive dive into baking sourdough bread with whole, stone milled grains, milled of course by 🌾

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 and bulk fermentation
• shaping, scoring and baking

While during the lecture portion of the class we’ll also cover the basic topics necessary for consistently successful bread making 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!

Head over to the link in bio to purchase your ticket.

See you soon, Florida 🌞

05/16/2026

Real baker friends wash dishes for each other ✨️

What a treat to assist in her Practice Makes Pie workshop at today! is such a wonderful baker and so gifted in presenting the pie process in such a concise manner; there were eyes widening and lightbulb moments flashing all over the place!

Lots of pie was made, lots of pie was eaten, the best kind of Saturday morning ❤️ 🥧

05/14/2026

PIE PARTY 2026 YALL!

Sun May 31st

2-5 PM ✨️

Join me and of the last Sunday of this month for a pastry-ganza of hand pies, galettes, cakes, cookies, focaccia and more!

This pie party was originally planned for early 2024 which was unfortunately marred by the closing of Nomad just two months later, so it's an absolute thrill to announce this full circle moment; to currently be in WNC with the opportunity to bake with one of my dearest friends is pretty damn special.

So, here's the drill: As with all pie parties, we have a maker's market with our local friends and a $10 entry buys admission to the party plus a farm beverage (made by ) and handpie to get the party started.

We hope you'll tell your friends and join us for what I'm sure will be a beautiful day on the farm 🫶🏼

05/07/2026

05/01/2026

Back in the rhythm of bread making ✨️
My first test bake in the new space from a few weeks back

🌾

04/22/2026

Baker Residency ✨️

It's time I share this with you all and announce an official return to my baking practice. For the next six months I will be operating Nomad in the test kitchen as a baker in residency!

Not as a full-time production bakery as it was in its Cottage Law days but as a soft relaunch where I'll be primarily focused on teaching workshops, recipe development for various writing projects as well as working directly with the mill bake testing the new grain harvest later this year. And who knows, maaayybe some cakes and bread bakes randomly sprinkled throughout. 😉

For the last two years I have been in New York trying to recooperate from mounting health concerns, mental struggles and financial set backs the business had put me in. Healing has not been linear and neither will my return to this space. Listening to my body and respecting its boundaries will mean taking wobbly baby steps. But, with this last chapter in the rear view mirror I now excitedly find myself in Asheville, NC surrounded by gorgeous mountains and breathtaking proximity to all the wonders nature has to offer. And what a wonderful place to return to baking bread, with fresh flour milled just one room away.

I'm looking forward to deepening my ties to this community, one that has been integral in my path to baking with stone milled flours, unraveling new and exciting opportunities while honoring the humble beginnings this bakery is rooted in. To the Orlando community, I haven't forgotten you.

Workshops, recipes, bread making content and a brand new newsletter are in the works for this space as well as my personal page that'll be utilized more in regards to the residency, but in the meantime I just wanted to leave you with this. The rest will follow closely behind.

Thank you to those of you that have stuck around, it's really good to be back. 💛