Date | July 25, 2025
Time | 6:00PM - 9:00PM Central
Cost | $75
Location | Franklin TN - Details Sent Upon Confirmation
Instructor | Maureen Diaz, God’s Good Table and School of Traditional Skills
Space is limited to 15
Reserve your seat before the workshop fills up
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What to Expect
This three hour workshop will elevate your skills to confidently make your own beautiful breads from starter to completed loaves with tips and tricks and many ways to create nutritious products, including waffles, cakes, tortillas using ages-old techniques. Guests enjoy thorough demonstration and hands-on teaching, Q&A, database of recipes, class syllabus and access to supplies and a starter of their own to begin creating at home.
*This event includes beverages and shared organic meal featuring the products showcased in the class.
Instructor
Learn from experienced baker and instructor, Maureen Diaz. Maureen, wife and mother of 9 amazing people, spent years homesteading and raising her family’s food while studying and practicing regenerative farming, nutrition, and non-toxic healing modalities. In 2021 Maureen co-founded God’s Good Table alongside her eldest daughter, Erin. Their goal as always remains this: to help others in the building and recovery of good health for individuals and families, while educating others in simple, regenerative practices for small-scale growing of foods, the preservation and preparation of these foods, and using food as medicine. Maureen joins us from the mountaintops of Virginia, where together the family enjoys gardening, hiking, kayaking, and welcoming people from near and far to their table.
Organizer
Jessica Bell is the co-founder of global sustainable, non-toxic foodware brand, reVessel. She has been a fierce advocate for human and planetary health, passionate foodie and investigator into sources of injury to human health and healing modalities for over a decade. She served the last three years as Chapter Leader for Children’s Health Defense TN to foster education, advocacy and community in the state. Jessica has taught both children and adult culinary classes and delivered a number of lectures on wellness in a toxic world, building healthy soil and its connection to nutrient-dense food, food to fuel family’s health and entrepreneurship. She considers herself a Nutrivore, seeking ways to create the most nutrient-dense foods to support optimal wellness and heal common illnesses after breaking free from her own chronic disease diagnoses using food as a primary driver. She owns and runs a small regenerative farm in College Grove, TN with her husband and two children. Learn more about Jessica at reVessel.com.