Bygone Basics Culinary Schools
These are not “cookie cutter” cooking classes. A visit to Bygone Basics is an experience, a hands-on adventure into history through heirloom culinary and lifestyle activities. This is not an observation session where you sit around watching someone else demonstrate. Re-live an era when things were simpler, foods were natural, saving pennies was important, and people knew what was on their plate.
Discover the simple pleasures of earlier American kitchens and rural farm life. In a historic 141 year old manse, Chef Valerie Hanson, Kitchenaire, opens the door of the Bygone Basics Culinary Schools to you, for the lost (almost) culinary arts of “putting food by” and the home artisan skills of pressure and water bath canning, fermenting, baking and cooking from whole foods, cheese-making, sourdough bread artistry, jam/jelly making, candle and soap making. We invite you to make memories, eat great food and gain skills you really can use!
Bygone Basics General Store
Our Values: Pure. Simple. Natural. Delicious. The results: High quality, healthy Farm-to-Table goodness! (Not to mention melt your knees yummy!)
Not only are we a culinary school for cooking classes, but we are a specialized bakery as well! Non-shelf stable goods are made-to-order and stable items (soaps, jams, etc.) are available year around, supplies are limited. Foods and products made at Bygone Basics are made using heirloom recipes. Local ingredients are used whenever possible, including our own free range eggs & produce, local farm produce, honey and dairy products.
Please allow at least a 24-hour notice between ordering and picking up your goods. We can ship some items.