SOLD OUT! Second class added!

• SEE Monday, October 17 5 – 7pm

Art of Slow Food Gluten-Free Sourdough Workshop!

• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria
• Pre-register:

• via e-transfer: thebakeratthearofslowfood.com
• in person at the bakery Tuesday – Sunday 10am to 5pm
• Via Facebook Events

Learn to make wild fermented, vegan, gluten-free breads and more!
Minimal ingredients and wild culture in this hands-on workshop.
Take home your own gluten-free sourdough starter and bake something from scratch!

Where to Find Art of Slow Food Sourdough & Pizza Dough! Retailers, Coffee Shops, Farmer’s Markets & More!

• theartofslowfood.com • Facebook • Instagram • 902.476.7732
• View The Art of Slow Food Photo Gallery

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.

• 2nd Wednesdays – Oak Bay Night Market July, August & September
• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Saturdays – Gabriola Market
• Sundays – Sidney Market

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
Tuesday – Sunday 10am to 5pm

To order in advance of  market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

About the Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.

Kaitlin Chamberlin

Workshops

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Art of Slow Food Gluten-Free Sourdough Workshop!

• Monday, October 17 5-7pm
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria
• Pre-register:

• via e-transfer: thebakeratthearofslowfood.com
• in person at the bakery Tuesday – Sunday 10am to 5pm
• Via Facebook Events

Learn to make wild fermented, vegan, gluten-free breads and more!
Minimal ingredients and wild culture in this hands-on workshop.
Take home your own gluten-free sourdough starter and bake something from scratch!

Where to Find Art of Slow Food Sourdough & Pizza Dough! Retailers, Coffee Shops, Farmer’s Markets & More!

• theartofslowfood.com • Facebook • Instagram • 902.476.7732
• View The Art of Slow Food Photo Gallery

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.

• 2nd Wednesdays – Oak Bay Night Market July, August & September
• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Saturdays – Gabriola Market
• Sundays – Sidney Market

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
Tuesday – Sunday 10am to 5pm

To order in advance of  market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

About the Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.

Kaitlin Chamberlin

Workshops

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Art of Slow Food Gluten-Free Sourdough Workshop!

• Saturday, July 29. 5-7pm at Art of Slow Food
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria

Learn to make wild fermented, vegan, gluten-free breads and more! Minimal ingredients and wild culture in this hands-on workshop. Take home your own gluten-free sourdough starter and bake something from scratch!

Pre-register:

• via e-transfer: thebakeratthearofslowfood.com
• in person at the bakery Tuesday – Sunday 10am to 5pm
• PM via Facebook

Where to Find Art of Slow Food Sourdough & Pizza Dough! Retailers, Coffee Shops, Farmer’s Markets & More!

• theartofslowfood.com • Facebook • Instagram • 902.476.7732
• View The Art of Slow Food Photo Gallery

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.

• 2nd Wednesdays – Oak Bay Night Market July, August & September
• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdayas – Sidney Market

To order in advance of  market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

About the Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.

Kaitlin Chamberlin

Workshops

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Art of Slow Food TWO Gluten-Free Sourdough Workshops!

• Saturday, January 6. 4 – 6pm
• Sunday, January 7. 4 – 6pm
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria

Learn to make wild fermented, vegan, gluten-free breads and more! Minimal ingredients and wild culture in this hands-on workshop. Take home your own gluten-free sourdough starter and bake something from scratch!

Pre-register:

• via e-transfer: thebakeratthearofslowfood.com
• in person at the bakery Tuesday – Sunday 10am to 4pm
• PM via Facebook

Where to Find Art of Slow Food Sourdough & Pizza Dough! Retailers, Coffee Shops, Farmer’s Markets & More!

• theartofslowfood.com • Facebook • Instagram • 902.476.7732
• View The Art of Slow Food Photo Gallery

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.

• 2nd Wednesdays – Oak Bay Night Market July, August & September
• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdayas – Sidney Market

To order in advance of  market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

About the Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.

Kaitlin Chamberlin

Workshops

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Art of Slow Food TWO Gluten-Free Sourdough Workshops!

• Saturday, January 6. 4 – 6pm
• Sunday, January 7. 4 – 6pm
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria

Learn to make wild fermented, vegan, gluten-free breads and more! Minimal ingredients and wild culture in this hands-on workshop. Take home your own gluten-free sourdough starter and bake something from scratch!

Pre-register:

• via e-transfer: thebakeratthearofslowfood.com
• in person at the bakery Tuesday – Sunday 10am to 4pm
• PM via Facebook

Where to Find Art of Slow Food Sourdough & Pizza Dough! Retailers, Coffee Shops, Farmer’s Markets & More!

• theartofslowfood.com • Facebook • Instagram • 902.476.7732
• View The Art of Slow Food Photo Gallery

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.

• 2nd Wednesdays – Oak Bay Night Market July, August & September
• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdayas – Sidney Market

To order in advance of  market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

About the Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.

Kaitlin Chamberlin

Workshops

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Art of Slow Food Gluten-Free Sourdough Workshops!

• Saturday, March 9 4 – 6pm
• Art of Slow Food Bakery #140 – 780 Fisgard Street in Victoria

Learn to make wild fermented, vegan, gluten-free breads and more! Minimal ingredients and wild culture in this hands-on workshop. Take home your own gluten-free sourdough starter and bake something from scratch!

Pre-register:

• via e-transfer: thebakerattheartofslowfood.com
• Kaitlin asks, “When you pre-register via e-transfer, don’t forget to email her the name(s) involved so I can get you on the list!”
• in person at the bakery Tuesday – Sunday 10am to 4pm
• PM via Facebook

Where to Find Art of Slow Food Sourdough & Pizza Dough! Retailers, Coffee Shops, Farmer’s Markets & More!

• theartofslowfood.com • Facebook • Instagram • 902.476.7732
• View The Art of Slow Food Photo Gallery

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.

• 2nd Wednesdays – Oak Bay Night Market July, August & September
• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Market

To order in advance of  market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

About the Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.

Kaitlin Chamberlin

Workshops

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.