Teaching others how to bake has been one of the most rewarding parts of my business, and my sourdough workshops are my favorite way to do it.
Hosting classes (locally or online) lets home bakers monetize their expertise while connecting with their community. The income is great, but the real magic is how these classes position you as an authority and help your brand grow beyond the kitchen.
I love the way a class turns what I already do into something people can join, learn from, and talk about later. It is a win for students who want hands-on guidance and a win for me because I get to teach what I know in a focused, friendly setting.
If you have ever answered a dozen DMs about the same technique, that is a good sign you already have a class idea. Start small, teach what you can confidently demonstrate in real time, and build from there.
The magic is in keeping it approachable, giving people quick wins, and creating a space where questions are welcomed and mistakes are part of the learning.
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Types of Workshops You Can Host
You can keep it local or go online, and both can work beautifully.
Local workshops feel special and personal. You can host in your kitchen, a shared community space, a church hall, a coffee shop before opening hours, or a friendly boutique that wants foot traffic. These classes are great for beginner sourdough, homemade cookies, and holiday bakes. Students love leaving with dough, a loaf, or a box of cookies they made themselves.
I have taught private and public sessions locally and I love getting to chat with people real time. These workshops have helped me form relationships that have turned into loyal customers.
Online workshops let you reach a wider audience without travel or room limits. I have hosted several online workshops including classes for The Bake Fest and Bakers Bosses, and they are always a ton of fun.
A simple platform like Zoom works well, and you can decide between a live-only experience or a live class with a replay. I like to keep online sessions to 60 to 120 minutes so students can stay focused, take notes, and bake later with confidence.
How to Run a Sourdough Workshop
I am going to hold your hand while I say this: running a baking workshop is not easy.
Sourdough, for example, usually takes two full days from start to finish, so squeezing it into a two-hour class is a puzzle. It is challenging, but absolutely doable with a little planning.
Here is what my live workshops are like:
I like to arrive with dough at a few different stages so the lesson flows without long, awkward pauses. After introductions, we mix together and do the first stretch and folds as a group. During that first rest, I bring out a loaf that has already been cold proofed and is ready to bake. I can demonstrate scoring in real time and, if the venue does not have an oven, I use a small toaster oven I bring with me so students can see the bake from start to finish. During this time I might also chat about how to feed and maintain a sourdough starter.
We then perform another round of stretch and folds (or coil folds) and when the next rest rolls around, I pull out a batch of dough that has finished bulk fermentation and is ready for shaping. That way students get to touch dough at the right stage and practice shaping while their mixed dough rests. Stacking these stages lets you cover the full sourdough journey in one class without rushing or skipping the parts that matter.
In person, I recommend capping capacity at a number that lets you help everyone, usually 8 to 12 people for hands-on classes, or more if you are able to hire help. I set up stations with equipment and pre-weighed ingredients to keep things running smoothly.
Recommendations for Online Workshops
Online, I send the recipe and prep steps a few days ahead so students arrive ready. During class, I use a second device or camera for close-ups of the dough so students can really see what it looks like. I recommend recording your session if you plan to offer a replay and always tell students that you will be recording.
Build in Q&A moments and keep a running list of questions to answer at the end. After class, send a recap email with the recipe, timestamps if there is a replay, and a few extra tips. That follow-up is often where students feel the most supported.
How to Further Monetize Workshops
Workshops open the door to several smart add-ons.
- Charge Admission: Make sure you're valuing your time and effort.
- Upsell Products: Offer participants the option to buy your eBooks, starter kits, or exclusive recipes during or after the event.
- Affiliate Links: Recommend baking tools during workshops and provide affiliate links for participants to purchase them.
- Create Recordings: Record your events or talks and sell them as evergreen content on platforms like Stan Store or your website.
Think about long-term value too. Invite students to join your email list, your community, or your next class series. Offer a returning-student coupon or a refer-a-friend code.
If you teach a "Beginner Sourdough" workshop, make sure there is a clear next step, such as "Shaping and Scoring", "Advanced Inclusions" or "Holiday Breads". The goal is a simple pathway where each class builds skills and confidence, and where your students feel like they are growing alongside you.
Workshop Collaborations
Collaboration makes workshops easier and more fun. Partner with local businesses that share your audience.
A coffee shop may love a morning bread class that brings in new customers. A kitchenware store can provide space and equipment in exchange for cross-promotion. Community centers, schools, and libraries are also open to educational events, especially if you provide a family-friendly angle.
Online, you can co-teach with another baker or invite a brand rep to answer tool-related questions at the end.
Brands can be great partners when the fit is natural. Ask for product support, giveaway items for students, or help promoting the event. I love that at The Bake Fest, Nutrimill (the brand that sells the mixer I use and recommend) was one of the brands speaking right after my session.
One of my favorite moments was going live on Fox teaching how to make sourdough bread in a seven-minute segment-fast, fun, and right to the point.
If you are ready to start hosting your own workshops, I would love to help! I have more articles like this in my Bakery Tips page.
For a deeper, step-by-step plan, check out my mini course, Monetize Your Bakery's Online Presence. Inside, I share more about pricing and marketing your workshops, helpful checklists and templates, along with several other ways bakers can earn extra income.
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