BREAD CAMP IN CHILLIWACK, BC
Five-day intensive artisan bread course in Chilliwack, BC, Canada
Hands-on production of a wide range of breads, including sourdough and yeasted loaves, focaccia, challah, brioche, pretzels, bagels, and pizza
A practical, experience-based approach to dough development, shaping, and baking, with clear explanations that translate to both home and professional settings
Working with heirloom and ancient grains such as spelt, einkorn, khorasan, Marquis, Red Fife, and rye
Baking with freshly milled flour, milled in-house at Rise Baking Lab
Exploring specialty breads and methods, including porridge breads, soakers, scalds, and sprouted grains
MASTER SOURDOUGH AND YEASTED ARTISAN BREAD
By the end of the week, you will leave with:
Greater confidence working with a wide range of doughs, from naturally leavened sourdoughs to yeasted and enriched breads
A clearer, more intuitive understanding of how dough behaves—from mixing through baking—so you can make better decisions in real time
Hands-on experience with multiple bread styles and methods that you can adapt to your own kitchen, bakery, or future business
The ability to assess and adjust your process based on flour, hydration, fermentation, and environment rather than relying strictly on recipes
Practical skills you can immediately apply, whether you’re baking at home, scaling up production, or preparing to open a bakery or micro-bakery
A solid foundation to continue developing your own breads with consistency and intention
What to Expect at Bread Camp
Bread Camp is a hands-on, immersive week of baking focused on building confidence and range rather than racing through a fixed syllabus. Each camp evolves slightly based on the group, the ingredients, and the direction of the learning, but students can expect to work with a broad mix of doughs, bread styles, and techniques. Bread Camp takes place in Chilliwack, British Columbia, Canada — about 90 minutes from Vancouver (YVR). Many students travel from across Canada and internationally to join us.
Bread Styles You May Work With
This list shows possible bread styles and techniques that participants may explore during camp; specific breads vary each session.
Sourdough Breads
High-hydration country sourdough (including rye and whole wheat variations)
Ancient grain einkorn sourdough
Freshly milled whole-grain sourdough
100% rye Vollkornbrot
Scalded buckwheat sourdough
Artisan pizza
Yeasted, Poolish, and Mixed-Method Breads
Baguettes using poolish and levain
Ciabatta and focaccia (high-hydration doughs)
Challah using levain and poolish, including decorative braiding techniques
Brioche and enriched doughs (cinnamon buns, cardamom knots, Mexican concha, donuts)
Multigrain sandwich loaves
Montreal-style bagels
Soft German pretzels
Pizza (yeasted and mixed methods)
Techniques and Topics Covered
Throughout the week, instruction is woven into the baking itself rather than separated into lectures. Topics may include:
Working with freshly milled flour (milled in-house at the Lab)
Using heirloom and ancient grains
Scalds, soakers, and porridge breads
Creating, maintaining, and baking with a sourdough starter
Approaching higher-hydration doughs in a way that remains manageable and consistent
Adjusting and creating formulas using baker’s math
Flour selection and dough behavior
Mixing and handling techniques across different dough styles
Learning Environment
Bread Camp is intentionally interactive. There is plenty of time each day for questions, discussion, and troubleshooting, both during baking and between mixes. The goal is not just to make bread, but to understand how and why things work so you can apply the learning long after the week ends.
What Students Are Saying About Bread Camp
“What an incredible experience learning new techniques from Mark and Luis! The best instructors I’ve ever come across and both so patient with our many questions!
Look this place up if you're looking to learn how to bake like the pros!” Sue P.
I just completed the 5 day Rising Lab Bread Camp. What an amazing, informative and fun experience! It was a small class -just 9 people - and we made just about every kind of bread you can think of. Mark and Luis are deeply experienced, and they willingly shared all that with us. As an added bonus, they made the whole thing a great deal of fun. The pizza extravaganza on Thursday night was a blast. If you want to take your bread baking to the next level, this course is well worth your time. Thank you Mark and Luis!! Bruce S.
A Life-Changing 5-Day Bread Journey at Rise Bread Lab:
If you’re even slightly passionate about bread—or just curious about the magic behind a perfect loaf—run, don’t walk, to sign up for the 5-day course at Rise Bread Lab with Mark and Luis. This wasn’t just a class—it was an immersive, hands-on, wildly inspiring bread journey that completely transformed the way I think about baking.
Mark and Luis are a dream team. Their combined knowledge is outstanding, but what really sets them apart is how down-to-earth, approachable, and encouraging they are. They don’t just teach you how to follow a recipe—they teach you how to think like a baker. From the science of fermentation to shaping dough, every session was packed with insights that made me feel more confident.
The structure of the course was perfect: each day built on the last. We tackled everything from sourdough starters and naturally leavened breads to enriched doughs, whole grains, and even a deep dive into hydration and scoring techniques. I left with a solid foundation, a folder full of notes and formulas, and some of the best bread I’ve ever tasted.
But what really made this course unforgettable was the vibe. The lab itself is great and very well-equipped. The atmosphere was collaborative and fun, with fellow students who were just as excited to learn and share. And every day ended with that magical moment of slicing into our freshly baked loaves, still warm from the oven. Pure joy.
Mark and Luis, thank you for your generosity, your expertise, and your infectious love for the craft. This course was nothing short of extraordinary. I came to Rise Bread Lab hoping to improve my baking, and I left with much more. Highly, highly recommended.” Letizia A
“I recently attended a baking camp here, and it was an absolutely amazing experience! We learned how to bake a variety of different breads, from classic loaves to more intricate shapes and techniques. What really stood out was how open and generous the instructors were with their knowledge—no gatekeeping or “secret” methods, just genuine sharing and teaching.
The atmosphere was relaxed, fun, and super educational. Everyone was welcoming and supportive, creating a space where we could learn without pressure. They truly went above and beyond to make it an enjoyable experience, and to top it all off, we ended the camp with a fun and delicious pizza party!
Highly recommend this camp to anyone interested in baking, whether you’re a beginner or a simply someone trying to improve and fine tune their bread baking skills.” Colleen M.
“I can't say enough good things about Rise Baking Lab and the owners, Mark & Luis. Prepare to learn a tonne of applicable content with lots of practice. The week long bread camp was a great mix of structured instruction and free-styling experimentation. Mark and Luis are knowledgeable, friendly and generous with explanations/tips/feedback/recipes etc. The lab is very well stocked and has a great vibe :-)!!” RC
SIGN UP for Bread Camp.
Located in the beautiful Fraser Valley, amidst breathtaking landscapes, Rise Baking Lab provides unparalleled opportunities for learning the art and science of bread-making, guided by our experienced bakers Luis and Mark. While you are here, we encourage you to take advantage of Chilliwack’s natural beauty, including world-class fishing, mountain biking, and hiking.
Join us for a memorable week of learning and baking, set against the backdrop of Chilliwack's stunning landscapes. Reserve your spot now! For more information on registration, accommodations, and travel, please visit our website or contact us directly.
Bread Camp FAQs
Who is Bread Camp for?
Bread Camp is designed for serious home bakers, aspiring bakery or micro-bakery owners, and professionals already working in the baking industry. While prior baking experience is helpful, the course is structured to support students at a range of levels through hands-on learning and guided practice.
Is Bread Camp suitable if I’m thinking about opening a bakery or micro-bakery?
Yes. Many participants attend Bread Camp while planning or preparing to open a bakery or micro-bakery. While the course is primarily focused on baking and technique, it provides a strong technical foundation and practical context that can be helpful when considering next steps.
Can I ask questions about bakery operations or production during Bread Camp?
Yes. Although Bread Camp is not a formal business or operations course, there is time throughout the week to discuss practical aspects of bakery production, workflow, scaling, and real-world considerations of running a bakery or micro-bakery. These conversations happen organically during the camp and are informed by our experience working in and consulting for professional bakeries.
What is the schedule like during the week?
Bread Camp runs over five full days, typically from approximately 9:00 am to 3:00 pm each day. The schedule includes hands-on baking, discussion, and time for questions. Exact daily timing may vary slightly depending on the flow of the week.
Do you make every recipe listed on the page?
No. The recipes listed are examples of breads and styles that may be covered. Each Bread Camp varies slightly depending on the group, ingredients, and direction of learning, but students can expect exposure to a wide range of naturally leavened and yeasted breads.
Is Bread Camp hands-on or demonstration-based?
Bread Camp is fully hands-on. Students mix, shape, and bake throughout the week while working in small groups with close instructor guidance.
Do I need to bring any equipment or ingredients?
No. All ingredients and equipment are provided. We recommend wearing comfortable clothing and closed-toe shoes suitable for a working bakery environment.
Where is Rise Baking Lab located?
Rise Baking Lab is located in Chilliwack, British Columbia, Canada, in the Fraser Valley—approximately 90 minutes from Vancouver.
How do I get there if I’m traveling from out of town?
Most students fly into Vancouver International Airport (YVR) or Abbotsford International Airport (YXX). Chilliwack is also accessible by car from Vancouver or Seattle. Detailed directions are provided after registration.
Can I attend Bread Camp without a car?
Yes. Some students attend without a car and rely on rideshares, taxis, or a combination of transit and walking. Choosing accommodations close to the bakery can make this easier, and we’re happy to answer questions in advance.
Are accommodations included?
No. Accommodations are not included. There are several hotels and short-term rental options in Chilliwack and the surrounding area. We provide general recommendations, but booking is the responsibility of the student.
Do students travel from outside Canada to attend Bread Camp?
Yes. Bread Camp regularly attracts students from across Canada and internationally. The course is taught in English.
What should I expect to take away from the week?
Students leave with greater confidence, broader experience across many bread styles, and a clearer understanding of how to approach baking decisions in both home and professional settings.