You might have heard about our studio on Lantern Row — or not, which is okay too. Either way, here is an honest Tuesday: flour at dawn, chaos at noon, twelve stations of students by six, and a family meal eaten standing up somewhere in between.
7:00am — bread and stock. Elena starts the day's loaves while yesterday's bones become today's stock. The building smells like a promise.
9:30am — the market run. Daniel does the farm pickup and rewrites the evening's vegetable dishes based on what actually arrived. Menus here are written in pencil.
2:00pm — station setup. Twelve stations, twelve knife kits, twelve printed recipe cards. Theo sharpens every house knife — all forty of them.
6:00pm — class. The doors open, aprons go on, and the room fills with the particular noise of people learning with their hands. Demo, cook, taste, adjust.
9:00pm — family meal. Students eat what they cooked at the long table. Staff eats the extras standing by the pass. Somebody always asks for the recipe, and it always ends up in the Journal.
Want the tour in person? Evening classes run Tuesday to Saturday, and the kettle is always on. Come hungry, leave with flour on your shoes.
