The holidays have always been centered around the table.
Warm drinks in hand. Something sweet in the oven. The quiet joy of making something from scratch.
But what if we could keep all of that and simply make it nourishing?
This November, step into a slower, more intentional way of celebrating. One where your favorite holiday treats are made with real ingredients that nourish just as much as they delight.
Saturday, November 21st
10:00am to 1:00pm
Well Folk Farm, Lititz Pa
Location details will be shared upon registration.
This is a cozy morning on the homestead designed to welcome in the holiday season with warmth and intention.
We will gather around the table, share in homemade treats, and learn how to reimagine traditional holiday favorites using better ingredients. Think sourdough, fresh milled flour, honey, maple syrup, and unrefined sugars like sucanat.
We will also talk about how to use your sourdough starter and discard in multiple ways throughout the holiday season—flaky pie crusts, tender cookies, savory gravy, soups and stews, and even granola for gifting. There are so many ways to turn what you already have into healthier homemade options that feel special and seasonal.
And if you have a grain mill, we will level it up just a little bit more by using fresh milled flour in some, not all, of our baking. Because we love a nourishing upgrade, but we are not here to ruin Great-Great-Grandma’s cutout cookie recipe.
This is not about restriction.
It is about elevation.
You will taste, learn, and see how simple swaps can transform the way your home experiences the holidays.
There will be time to sip, mingle, connect, eat, and enjoy the kind of slow morning that feels like a deep breath before the busy season begins.
• How to swap your pantry over to more nourishing, traditional ingredients
• How to create holiday treats using sourdough starter, sourdough discard, and fresh milled flour
• Simple ways to replace refined sugar with honey, maple syrup, and sucanat
• How to use sourdough discard in pie crust, cookies, gravy, soups, stews, and granola for gifting
• How to make homemade marshmallows from scratch
• How to create cozy coffee syrups for seasonal drinks
• How to mix your own rich, comforting hot cocoa blend
• How to incorporate fresh milled flour into some, not all, of your baking for a healthier homemade holiday rhythm
• Practical ways to bring these recipes into your everyday holiday rhythm
You will leave with
• Recipes for all items made during class, a homemade gingerbread coffee syrup, a fresh milled sourdough pie dough you can use asap or freeze for Thanksgiving, and a sample box of our class treats to share with your family.
• The knowledge to recreate these treats in your own kitchen
• A renewed perspective on what holiday baking can look like
$127
Space will be limited to keep the gathering intimate.
All classes are non-refundable
The holidays have always been centered around the table.
Warm drinks in hand. Something sweet in the oven. The quiet joy of making something from scratch.
But what if we could keep all of that and simply make it nourishing?
This November, step into a slower, more intentional way of celebrating. One where your favorite holiday treats are made with real ingredients that nourish just as much as they delight.
Saturday, November 21st
10:00am to 1:00pm
Well Folk Farm, Lititz Pa
Location details will be shared upon registration.
This is a cozy morning on the homestead designed to welcome in the holiday season with warmth and intention.
We will gather around the table, share in homemade treats, and learn how to reimagine traditional holiday favorites using better ingredients. Think sourdough, fresh milled flour, honey, maple syrup, and unrefined sugars like sucanat.
We will also talk about how to use your sourdough starter and discard in multiple ways throughout the holiday season—flaky pie crusts, tender cookies, savory gravy, soups and stews, and even granola for gifting. There are so many ways to turn what you already have into healthier homemade options that feel special and seasonal.
And if you have a grain mill, we will level it up just a little bit more by using fresh milled flour in some, not all, of our baking. Because we love a nourishing upgrade, but we are not here to ruin Great-Great-Grandma’s cutout cookie recipe.
This is not about restriction.
It is about elevation.
You will taste, learn, and see how simple swaps can transform the way your home experiences the holidays.
There will be time to sip, mingle, connect, eat, and enjoy the kind of slow morning that feels like a deep breath before the busy season begins.
• How to swap your pantry over to more nourishing, traditional ingredients
• How to create holiday treats using sourdough starter, sourdough discard, and fresh milled flour
• Simple ways to replace refined sugar with honey, maple syrup, and sucanat
• How to use sourdough discard in pie crust, cookies, gravy, soups, stews, and granola for gifting
• How to make homemade marshmallows from scratch
• How to create cozy coffee syrups for seasonal drinks
• How to mix your own rich, comforting hot cocoa blend
• How to incorporate fresh milled flour into some, not all, of your baking for a healthier homemade holiday rhythm
• Practical ways to bring these recipes into your everyday holiday rhythm
You will leave with
• Recipes for all items made during class, a homemade gingerbread coffee syrup, a fresh milled sourdough pie dough you can use asap or freeze for Thanksgiving, and a sample box of our class treats to share with your family.
• The knowledge to recreate these treats in your own kitchen
• A renewed perspective on what holiday baking can look like
$127
Space will be limited to keep the gathering intimate.
All classes are non-refundable
