This course has already started and is unavailable to book, contact us for more details

Grain to Table

4-week hands-on course • $200 total • Ages 12+

EndedOct 7, 2026 - Oct 28, 2026

200 US dollars

Fort Myers

Service Description

GRAIN TO TABLE: FROM WHEAT BERRY TO FRESH-BAKED FOOD A four-week, hands-on milling and baking course for students ages 12 and up. Students will explore the science and history of wheat, mill whole grains into fresh flour, and build practical kitchen confidence through demonstrations, experiments, and baking projects. SESSION DETAILS Location: 18249 Oriole Rd, Fort Myers, FL 33967 Wednesdays: October 7, 14, 21 & 28, 2026 Time: 10:00–11:30 AM Ages: 12+ Tuition: $200 per student for the complete four-week course—not $200 per week. All ingredients and supplies are included. Format: Drop-off class; parents are welcome to stay. WHAT STUDENTS WILL DO • Identify wheat berries and understand why grain type matters • Mill whole grains into fresh flour • Compare hard and soft wheat for different recipes • Practice measuring, mixing, kneading, fermentation, and baking basics • Prepare fresh-milled foods • Sprout and grow a wheat berry for a science experiment • Practice kitchen safety and cleanup WEEKLY HIGHLIGHTS Week 1 — Meet the Wheat Berry Week 2 — Milling and Flour Basics Week 3 — Dough, Gluten, and Baking Science Week 4 — From Grain to a Finished Bake SKILLS GAINED Choosing wheat for a recipe, safely operating a grain mill, working with fresh-milled flour, mixing and kneading dough, baking fundamentals, food safety, and kitchen confidence. Regular attendance is encouraged because skills build from week to week. STEP UP FOR STUDENTS Step Up For Students scholarship funds are accepted for Grain to Table. Families may reserve funds through their EMA account. TUITION & CANCELLATION POLICY No refunds are available for cancellations made within 7 days of the first class or after the course begins. Refunds or credits are not provided for missed classes. If Proverbs & Pancakes must cancel a class and cannot reschedule it, families will receive a refund for the affected class. FOOD ALLERGY NOTICE Wheat and gluten are present. Other common allergens may include dairy and eggs. Parents or guardians must disclose all food allergies and dietary restrictions before registration. Reasonable precautions will be taken, but an allergen-free environment cannot be guaranteed.

Cancellation Policy

Because class size is limited and supplies are purchased in advance, cancellations must be made more than 7 days before the first class to receive a full refund. All cancellations made within 7 days of the first class are final and non-refundable. No refunds or credits will be issued for any reason, including missed classes, once the 7-day cutoff has passed or the four-week course has begun. If Proverbs & Pancakes cancels a class, we will make every effort to reschedule it. If the class cannot be rescheduled, families will receive a refund for the affected class. Grain to Table is a hands-on cooking and baking class where students will work with wheat/gluten and other common food ingredients and allergens, which may include dairy and eggs. Parents or guardians are responsible for notifying us of any food allergies or dietary restrictions before registering. While reasonable precautions will be taken, we cannot guarantee an allergen-free environment. By registering for Grain to Table, you acknowledge and agree to these class policies.

Contact Details

239-822-2748

proverbsandpancakes@gmail.com

18249 Oriole Road, Fort Myers, FL, USA

Meet Your Instructor

Hi, I’m Nicole!

I’m a wife, homeschool mom, and co-founder of Proverbs & Pancakes. Much of what inspired Proverbs & Pancakes began right in our own kitchen with a desire to slow down, be more intentional about the food we prepare, and bring our family back around the table.

Fresh-milled grains have become a special part of that journey, and I love sharing what I’ve learned with others.

In Grain to Table, I’ll walk alongside students as they discover where flour really comes from, learn to mill wheat berries themselves, explore the science behind wheat and baking, and turn freshly milled grain into food they can be proud to make.

My hope is that students leave with more than a few new recipes. I want them to gain practical kitchen skills, confidence to make things from scratch, and a greater appreciation for the food God has provided us.

I can’t wait to welcome your student into our kitchen!