Knead. Churn. Bake. Devour.
Get your hands deep in the dough, master the art of flavouring cultured butter, and learn from the best in the game. This immersive, small-group workshop is for anyone who loves real food, slow fermentation, and bold flavour.
Meet Your Masters of Ferment & Forage
Miek – The Wildly Nouriishing Baker of Ket
Miek doesn’t just bake bread—she wields it. As the force behind Ket Baker, she’s built a reputation for wild fermentation, gut-friendly loaves, and a no-compromise approach to craft. Every loaf tells a story of patience, skill, and rebellious authenticity.
Chloe – The Herb Whisperer of Shire House Farm
Chloe believes flavour starts in the soil. At Shire House Farm, she cultivates a thriving world of herbs that heal, flavour, and elevate. She’ll be sharing insights on coming, delicious herbs from the garden and how to integrate them into cultured butter (supplied by Lard Ass) and breads.
What You’ll Do
Mix, shape, and bake sourdough from scratch
Learn how to incorporate fresh herbs into butter and bread
Explore the magic of fermentation and flavour pairings
Take home two loaves + your own sourdough starter
Feast on freshly baked bread slathered in handmade butter
Limited spots – book now via the Ket Baker website!
Part of Taste the Bellarine 2025