A neighborhood bread circle begins in Portland.
Our studio
A calmer way to learn the craft of baking.
Sirius Crumb Atelier began as a shared kitchen table where bakers compared dough notes, tasted warm loaves, and discovered that good instruction leaves room for observation.
From first mix to confident table
The first structured home-baking workbooks are published.
Pastry and fermentation lessons join the studio library.
A small teaching team helps bakers practice with intention.
Our mission
We make bakery knowledge approachable, precise, and generous. Our courses teach decisions rather than shortcuts, so students can adapt to their ingredients, ovens, schedules, and seasons.
Three principles
- Observe: notice texture, aroma, temperature, and time.
- Practice: repeat one useful action until it feels familiar.
- Share: make food that welcomes people to the table.
Meet the teaching team
Mara Lind
Bread and fermentation
Mara teaches dough awareness and whole-grain methods with a patient, practical voice.
Elliot Park
Pastry and lamination
Elliot brings a precise pastry background and a love of clear kitchen systems.
Nora Jensen
Student experience
Nora makes lessons welcoming, accessible, and easy to fit into real routines.