This will be a hands-on 3-hour class. In this class, Wesley and Sarah Ervin of Sundog Bread will show you how to bake a traditional sourdough loaf and a sourdough focaccia. Sourdough bread will be served with tasty condiments.

All participants will leave with their own shaped dough to bake the following day, instructions about how to bake off that loaf, a sourdough starter, instructions about how to maintain the starter. Sundog Bread also will provide recipes.

Please note: Participants must bring their own 8” wide mixing bowl, a kitchen towel for covering the bowl, an apron, and a small cooler.


About the Chefs

Wesley and Sarah Ervin moved from North Carolina to the Big Island in 2017, and began Sundog Bread that year in Holualoa. Wesley began cooking professionally 8 years ago and learned to bake sourdough in Chicago at a wood-fired production bakery. Sundog Bread offers their products every Monday and Thursday in Holualoa Village from 2 to 5 p.m. Their breads also are available through preorder online.


Please note: This class will be limited to 10 participants. Please refrain from purchasing a ticket and participating in this class if you have had any symptoms of Covid-19, have been in contact with anyone with such symptoms, or have been in close contact within the last 10 days with someone who traveled to another island or the mainland.

How can I contact the organizer with any questions? You can email us at kitchen@thespoonshopkona.com or call 808-887-7666