Maeve O’Connell Bakes Burlington, Vermont Season pass

Live workshops · Burlington, Vermont

This season
at the bench.

Sourdough, gluten-free baking and live workshops in Burlington — hands in dough, and the long, slow work of getting a loaf right. Come for one gathering, or take the season pass and come to all four.

Take the season pass See the workshop dates

Admit one · all season

Every live workshop, the recipe library, and coaching calls.

Tear here

Rustic sourdough loaves cooling on a wire rack in a warm kitchen

Workshop 01

Sourdough, from starter to crust

Hands-on · at the bench

Gluten-free baking

A morning with gluten-free dough.

Mixing · resting · handling

The season at a glance

04Live workshops at the bench
02Long-table programs
01Recipe library, open all year
01Season pass, for all of it

The lineup

Upcoming live workshops

Every workshop is hands-on at the bench in Burlington, with dough under your hands and someone beside you asking the same questions you are. Pick a seat, or take the pass and come to all four.

Workshop 01At the bench

Sourdough, from starter to crust

Feed the starter, mix, fold, shape and score. You leave with a loaf on its way and a jar of your own to keep going.

Reserve a seat
Workshop 02At the bench

Gluten-free dough, hands in flour

Mixing and handling dough that behaves — blends, rest times, and what to do when it fights back.

Reserve a seat
Workshop 03Bring your dough

Open bench: bring your dough

Arrive with a dough you’re stuck on. We look at it together at the bench and work out what it needs.

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Workshop 04Technique

Shaping and scoring

An evening on the last ten minutes: tension, seams, and a cut that opens the way you meant it to.

Reserve a seat

Two featured programs

The long-table programs

Two of the season’s programs carry the most weight — the sourdough course and the gluten-free mornings. Everything else on the calendar hangs around them.

Hands shaping dough on a floured wooden bench during a workshop

Program 01 · Sourdough course Hands-on · at the bench

The sourdough course

Working with wild yeast, start to finish

A full course on the sourdough bench: building a starter you trust, reading dough by feel instead of by clock, shaping, proofing, and baking a loaf with a crust worth tearing.

Building and keeping a starter
Reading dough by feel
Shaping, proofing and baking

Take a seat on the course

Bowls of gluten-free flour blend and a baked loaf on a floured bench

Program 02 · Gluten-free baking Mixing · resting · handling

Gluten-free baking

A morning with gluten-free dough

Gluten-free dough asks different questions, so we answer them at the bench: how blends behave, how long to rest, how to handle a dough that wants to be left alone — and loaves you’d happily serve anyone.

Flours, blends and what they do
Resting and handling the dough
Loaves for the everyday table

Save a seat

Sourdough

Starters, timings and hydration, written up from the bench.

Gluten-free

Blends and bench notes for dough that behaves.

Recipe library

Everything we bake, written down

The recipe library holds the starters, blends, timings and bench notes from every workshop — stacked, taped and labeled the way a noticeboard keeps its notices. Members read the whole shelf, all year.

Shelf 01
Sourdough recipes and starter notes, from first jar to last loaf of the season.
Shelf 02
Gluten-free bakes, blends and rest times, written up as we work them out.
Shelf 03
Workshop notes from the bench — the questions that come up again and again.

Open the recipe library

Notice · pinned by the box office

Coaching calls

One-to-one calls for the loaf that went sideways. Bring your starter, your crumb, your stuck dough — we talk it through over the phone or at the bench, whichever suits the question.

Book a coaching call

A quiet kitchen bench by a window with coffee, a starter jar and a folded cloth

Membership

Come for a morning, or come for the season.

The season pass is the simplest way in: a seat at every live workshop, the recipe library open all year, and coaching calls for when a loaf goes sideways. Everything on the wall, on one stub.

See upcoming workshops Look at the programs

Season
pass

Stub 01

Every live workshop this season
The full recipe library
Coaching calls, when you need them

Admit one · Burlington, VT Tear here