Lyman, Maine, USA

Artisan Bread School will take up residence at Stone Turtle Baking and Cooking School in Lyman, Maine for this 5-day course. Stone Turtle is the premier wood-fired baking and cooking school in Northeast USA and is housed in an idyllic location in which to concentrate on artisan bread-making. The School is located in 19 acres of woodland, and is equipped with a beautiful Panyol wood-fired oven as well as conventional Wolf gas and electric ovens.

Lyman, Maine is: 2 hours north of Boston, Massachusetts; 45 minutes south of Portland, Maine; and 90 minutes Northeast of Manchester, New Hampshire. All three of these have airports with connections to major hubs. Public transport is not available locally so we suggest you either make local travel arrangements or hire a car.

Maine is known as vacationland and Lyman is located about 30 minutes from some of the best beaches in Maine. The course is being held at the time of peak Autumn foliage and is an easy drive to some of the most spectacular foliage in the Northeast. In addition, Portland has been called one of the foodiest cities in the USA offering some incredible dining experiences.

The Maine Office of Tourism website has a “Where to Stay” link  http://www.visitmaine.com. Other options are Inns & B&Bs as well as Hotels & Motels. In addition Airbnb has numerous listing for lodging. Trip Advisor has reviews and other information.

Upcoming Courses

Five-day Course in Lyman, Maine, USA, October 2019

21st October 2019 - 25th October 2019
Fully Booked

You will be making 100% sourdough loaves, breads using both sourdough leaven as well as commercial yeast, and fully yeasted breads. You will make sourdough bread, semolina sourdough bread, sourdough bagel, focaccia, ciabatta, grissini as well as breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.

Five-day Course in Lyman, Maine, USA, October 2019

28th October 2019 - 1st November 2019
Places Available

You will be making 100% sourdough loaves, breads using both sourdough leaven as well as commercial yeast, and fully yeasted breads. You will make sourdough bread, semolina sourdough bread, sourdough bagel, focaccia, ciabatta, grissini as well as breads with spice, seeds, fruit & nut, olive oil, tomatoes, grapes, chocolate and absolutely plain.

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