Last April, I had the extraordinary privilege of being invited to the prestigious King Arthur Blog & Bake™ event in Vermont. The moment that invitation landed in my inbox, I felt an immediate surge of excitement, prompting an enthusiastic and unequivocal YES to my RSVP. My lifelong passion for baking has always been undeniable, yet it has coexisted with a peculiar, almost irrational fear of working with yeast. This apprehension was a constant, inexplicable hurdle in my culinary journey. While I did once attempt a yeast bread, which turned out undeniably delicious despite its somewhat unconventional shape – you can see it for yourself – the fear lingered, a silent deterrent to exploring the vast world of yeasted delights. This event, I hoped, would finally be the catalyst to overcome that long-standing intimidation and truly embrace the art of bread making.
For those who follow me on Instagram (and if you don’t, you absolutely should!), you would have witnessed a relentless stream of photographs during my time at the event. It was such an incredibly immersive and inspiring experience that I found it almost impossible to put my camera down. Every corner offered a new visual feast, a moment begging to be captured. However, upon reviewing my extensive collection of pictures later, I made a rather amusing discovery: many of the delectable baked goods we created hadn’t even made it into a single frame. It seems that in the heat of the moment, my profound love for the hands-on process of baking simply overshadowed my commitment to documenting it with technology. The sheer joy of creation took precedence, leaving delicious memories – and unphotographed treats – in its wake.
First Stop: Adorable Farm Animals and a Dream of Owning a Farm
Our adventure began with a delightful excursion to Hogwash Farm in picturesque Norwich, Vermont. From the moment we arrived, I was completely captivated by the farm’s rustic charm and its endearing residents. The highlight for me, without a doubt, was the piglets. Their tiny snouts, wiggly tails, and playful antics were utterly irresistible. I found myself absolutely smitten, wishing I could scoop one up and keep it as a pet. We even had the unique opportunity to feed the larger pigs leftover baguettes, and their enthusiastic response was nothing short of “hog wild” – a fitting phrase indeed! It was genuinely surprising to witness their sheer delight in consuming bread, a fascinating insight into their diet and personalities.
Beyond the playful pigs, we also encountered some truly magnificent Jacob sheep. At first glance, I mistakenly identified them as goats, but their distinctive appearance quickly corrected my assumption. The particular furry friend in the photograph boasted two impressive horns, but I learned that these captivating creatures can develop as many as seven horns adorning their heads! While I can’t imagine navigating daily life with such an elaborate crown, some of these sheep carried the look with remarkable grace and confidence. This immersive farm experience ignited a deep-seated desire within me; I now genuinely yearn for a full-fledged farm of my own. The tranquility, the connection to nature, and the joy of raising animals resonated deeply, leaving me to ponder who might be willing to offer me some land and an old farmhouse to bring this dream to life.
Second Stop: Fresh Vegetables, Vibrant Flowers, and Sustainable Farming Insights
Our journey through Vermont’s agricultural heartland continued with a visit to Killdeer Farm, also located in Norwich. I’ve always been drawn to the authenticity and hard work embodied by a well-managed farm, and Killdeer Farm certainly did not disappoint. This stop was a feast for both the eyes and the mind, offering invaluable insights into sustainable farming practices. I learned a wealth of information about cultivating tomatoes, from optimal growing conditions to natural pest control methods, including the intriguing concept of utilizing “good bugs” to deter “bad bugs.” It was a fascinating lesson in ecological balance and organic agriculture. We also received a plethora of other tips for growing a wide array of delicious vegetables. Perhaps one of the most memorable sights was encountering an artichoke plant for the very first time. Its unique, somewhat spiky and architectural appearance was unlike anything I had ever seen, making it a truly “freaky” and wonderful discovery. And then there was the lettuce – vibrant, crisp, and so incredibly fresh that I momentarily entertained the mischievous thought of “borrowing” a tray. I quickly decided against it, however, understanding that such an action would likely be frowned upon. The experience at Killdeer Farm deepened my appreciation for the dedication and knowledge required to bring fresh, healthy produce from the earth to our tables.
Third Stop: Breaking Bread, Forging Friendships, and Carrying Butter in a Purse
After our enriching farm tours, we made our way to the inviting King Arthur Flour café, eagerly anticipating our entry into the baking classroom. The fresh country air and the excitement of the morning’s activities had left us utterly ravenous. So, we did what any group of rational, bread-loving individuals would do: we procured an exquisite, generously sized seeded baguette and a block of truly exceptional salted butter. With hunger as our guide, we began to tear off hearty pieces of the crusty bread, dipping each delectable bite into the creamy, flavorful butter. In that simple act of sharing, surrounded by the aroma of freshly baked goods, we weren’t just eating; we were building connections. Conversations flowed effortlessly, laughter filled the air, and strangers quickly became friends through the communal pleasure of this humble yet perfect meal. When the last crumb of the baguette had been savored, I, with the foresight of a seasoned baker, carefully wrapped up the remaining butter and tucked it securely into my purse. After all, when one is on a dedicated baking trip, the precise moment a crucial ingredient like butter might be needed is always an unpredictable variable, and a baker must always be prepared!
Fourth Stop: Immersing in the Classroom and Baking with Unbridled Joy
Stepping into the King Arthur Flour baking classroom was an awe-inspiring moment, a veritable baker’s paradise. The space was meticulously designed, boasting a magnificent giant wood-fired oven that promised incredible crusts and flavors, along with an abundance of baking stations. For anyone familiar with the often-cramped confines of my own home kitchen, this expansive workspace was nothing short of a dream. Everywhere I looked, there was an endless supply of high-quality King Arthur Flour baking supplies, from various flours to essential tools. I honestly felt as if I had arrived in a culinary heaven. The profound sense of honor and excitement at being invited to such a prestigious and enriching event was almost overwhelming. During our intensive yet incredibly enjoyable time in the classroom, we embarked on a delightful journey through various baking disciplines. We crafted authentic homemade pizza dough, learning the nuances of kneading and achieving the perfect texture. We mastered the art of fresh white sandwich bread, appreciating the simplicity and satisfaction of baking a fundamental staple. We delved into the creation of blitz puff pastry, a revelation in achieving flaky layers with surprising ease. Whole wheat scones provided a hearty and flavorful challenge, and we even tackled a remarkably easy pie crust, demystifying a process that often intimidates home bakers. Each project was a lesson, a triumph, and a step towards newfound baking confidence.
Our exceptional chef instructors—Amber Eisler, Jessica Meyers, Robyn Sargent, and Susan Miller—were truly phenomenal. Their expertise, patience, and encouraging demeanor transformed potentially daunting tasks into enjoyable learning experiences. They guided us through every step, answering countless questions with grace and sharing invaluable tips and techniques. I was so utterly impressed by their teaching prowess that I playfully begged them to come home with me, envisioning them as my personal baking gurus. Alas, my pleas were politely but firmly declined. Apparently, they have established full and fulfilling lives in Vermont and, quite understandably, had no desire to relocate to my kitchen. A shame, indeed, for my baking endeavors would undoubtedly reach new heights with their constant guidance!
It’s challenging to articulate every single piece of knowledge and every profound lesson I absorbed during my time at King Arthur Flour. However, one overarching truth stands out: I departed from that incredible institution imbued with an immense sense of pride and a profound transformation in my baking persona. For the first time, I feel genuinely (and mostly!) confident in my own kitchen, especially when it comes to the previously daunting realm of yeast baking. The once-irrational fear of yeast has completely dissipated, replaced by an eager excitement to experiment and create. I am now empowered to utilize that very yeast to continue crafting delicious treats that will not only tantalize the taste buds but, as a charming downside of newfound confidence, will likely contribute to the expansion of my hips! It’s a small price to pay for such culinary liberation. This renewed confidence has also sparked a powerful craving; I am now absolutely determined to make homemade cinnamon rolls from scratch. Lord help me, for the aroma alone will be irresistible.
In the coming months, I will undoubtedly share some of the amazing recipes and techniques I acquired during this unforgettable event. In the interim, I sincerely hope you’ve enjoyed this glimpse into my experience through these pictures. If you ever find yourself fortunate enough to be in Vermont, I wholeheartedly recommend considering a class at the King Arthur Flour Baking Education Center. It’s more than just a class; it’s an immersive experience that will leave you feeling empowered, as if you could conquer the world – assuming, of course, that ruling the world involves baking the most exquisite and delicious treats imaginable.
I also want to extend my heartfelt gratitude to the wonderful folks at Cabot Cheese and Simon Pearce for their invaluable involvement and generous support throughout the event. On our first evening, Cabot Cheese hosted a truly engaging and delicious demonstration, complete with an array of delectable food pairings. We were all invited to participate in a guided cheese tasting, an experience that broadened my palate and deepened my appreciation for artisanal cheeses. Poor Rebecca, one of my fellow bloggers, had to patiently endure my enthusiastic pronouncement of “I think I really like sharp cheese!” approximately fifty times as I discovered my new favorite flavor profile.
Simon Pearce graciously hosted us for a truly enchanting evening on our final night with King Arthur Flour. The setting was exquisite, and the food was nothing short of amazing, a culinary masterpiece that perfectly complemented the day’s learning. However, even more exceptional than the food was the company. It was an absolute joy to gather with new friends, sharing stories, insights, and laughter as we discussed everything from baking tips to life’s random adventures. The conversations were vibrant, the connections genuine, and the atmosphere filled with warmth and camaraderie. I honestly couldn’t have envisioned a more perfect or memorable way to conclude my incredible journey through Vermont.
Check out the other inspiring Blog & Bake™ participants:
- Audra from The Baker Chick
- Carole from Heirloom Meals
- David from Spiced
- Erika from In Erika’s Kitchen
- Eva from Adventures in Cooking
- Jen fromTiny Urban Kitchen
- Jennifer from Bake or Break
- Kate from Food Babbles
- Katie fromHealthy Seasonal Recipes
- Marnely from Cooking with Books
- Rebecca from Foodie with Family
- Tara Food & Entertaining Director at Ladies’ Home Journal
Disclaimer: My accommodations and classes at the King Arthur Baking Education Center were paid for by King Arthur Flour. All opinions are 100% my own.