Rise Baking Lab
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Baking | Teaching | Consulting
What’s inside? I didn’t set out to make a - this was supposed to be a brownie inside but we had extra cookie dough and no brownies. I still don’t think cookie and croissant really belong together but this one turned out very cute.
11/19/2025
If you’ve ever wanted to dive deep into whole grains, fresh milling, and the stories behind the flours we work with, this is the class.
For three days we’ll explore the flavour, terroir, and character of grains grown here in the PNW, mill fresh flour together, bake hands-on with new methods, and dig into the cultural, ecological, and practical roles of grain in our work.
Together, we (Graison Gill, Mark Hart, and Luis Cabral) are bringing three perspectives and one shared passion for great grain, great bread, and honest conversations about the craft and the business of baking.
Join us January 15–17, 2026 in Chilliwack, BC (about 1.5 hours from Vancouver). Visit RiseBakingLab.com for more info or send one of us a DM. See you in January!
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8456 Harvard Place Unit B
Chilliwack, BC
V2P7Z5
