Hands-on baking classes at SingleThread alums' celebrated Healdsburg bakery.
By Reservation Only
Visit WebsiteThe seasonal Croissant Class — hands-on lamination work with pastry chef Lisal Moran inside Quail and Condor, the SingleThread-alumni bakery the SF Chronicle named to its Top Bakeries Bay Area 2024. Take home the croissants you laminated yourself.
Parker Hill Provisions runs hands-on baking classes inside Quail and Condor — the celebrated Healdsburg bakery founded by SingleThread alumni Melissa Yanc and Sean McGaughey, named to the SF Chronicle's Top Bakeries of the Bay Area in 2024. Pastry chef Lisal Moran teaches the classes; she trained at the Culinary Institute of America in Hyde Park and has worked the Bay Area pastry scene for over a decade. The class topics rotate seasonally and include croissants, filled pastas, holiday baking, and the Buche de Noel for December. The shorthand explanation: this is the bakery the local pastry chefs eat at, and the classes are taught by the same person whose work earns the Chronicle ranking.
The Healdsburg location matters editorially — the class happens inside the Quail and Condor working bakery, students roll dough on the same marble counters that produce the bakery's daily output, and the takeaway is the bread or pastry you made yourself. Class size caps at sixteen, hands-on, with the kitchen open between sessions for students to watch the bakery's morning production through the pass. Pricing runs $120-135 per class, three to four hours, and most classes book a few weeks ahead. The SingleThread alumni provenance is the trust signal — the bakery's founders learned from one of the country's top kitchens, and the classes carry that pedigree into the home kitchens of every student who takes one.
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Parker Hill Provisions runs hands-on baking classes inside Quail and Condor — the celebrated Healdsburg bakery founded by SingleThread alumni Melissa Yanc and Sean McGaughey, named to the SF Chronicle's Top Bakeries of the Bay Area in 2024. Pastry chef Lisal Moran teaches the classes; she trained at the Culinary Institute of America in Hyde Park and has worked the Bay Area pastry scene for over a decade. The class topics rotate seasonally and include croissants, filled pastas, holiday baking, and the Buche de Noel for December. The shorthand explanation: this is the bakery the local pastry chefs eat at, and the classes are taught by the same person whose work earns the Chronicle ranking.
The Healdsburg location matters editorially — the class happens inside the Quail and Condor working bakery, students roll dough on the same marble counters that produce the bakery's daily output, and the takeaway is the bread or pastry you made yourself. Class size caps at sixteen, hands-on, with the kitchen open between sessions for students to watch the bakery's morning production through the pass. Pricing runs $120-135 per class, three to four hours, and most classes book a few weeks ahead. The SingleThread alumni provenance is the trust signal — the bakery's founders learned from one of the country's top kitchens, and the classes carry that pedigree into the home kitchens of every student who takes one.
The seasonal Croissant Class — hands-on lamination work with pastry chef Lisal Moran inside Quail and Condor, the SingleThread-alumni bakery the SF Chronicle named to its Top Bakeries Bay Area 2024. Take home the croissants you laminated yourself.
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