Bygone Basics Cooking School

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Introduction: Our focus is on heirloom foods and cooking/baking from whole foods and without preservatives, using as much of our own produce and locally sourced ingredients as possible. We have consistently "Wowed" our customers with exceptional foods, classes, and experiences for 7 years. We don't just enjoy, but we love our work. Seeing guests in our cooking courses laugh and bond while engaging in learning new skills is just awesome. Hearing from a customer who bought a pie and was just wowed by it never gets old! Showing techniques to someone who wants to eat healthier but doesn't quite know how is a joy.

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3 employees

15 years in business

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Reviews

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Sharmeen Q.

Jan 21, 2016

Pie making! What a memorable experience, and the best homemade pies we've ever tasted! John and Valerie are such warm, lovely hosts and made us feel right at home from the moment we walked in for class. From pie making, to taking photographs, great conversations and laughter, to the tour of their historic home, our hands on their fascinating antique items, to meeting the chickens who layed our pie eggs, to snowshoeing in their back trails with our puppy..heaven is for real! Especially here! Can't wait to come again!

Jade D.

Jan 25, 2016

I have attended several classes and even went to the sessions on Heritage Food Day. While my favorite class, by far, was soap making (I felt like I was working in a lab!-Science is cool!); I use what I learned in the Pie Making Class much more (especially near holidays). I like the fact that she tells you, and can show you, how people a long time ago did things (like putting wax on top of jars whereas we use canning lids). Some of her classes come with snacks. I have developed an severe desire for her Summer Salsa. It is so delicious!

Credentials

License

License Type: Food Industries (MI)

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
It varies from $35 to $70 based on desired experience. I also sell goods. Those prices range from $4 to $25.
What is your typical process for working with a new customer?
The customer contacts me and we discuss what they want to experience. Then we schedule it, or they engage in an already scheduled session. Then, they have FUN and good FOOD.
What education and/or training do you have that relates to your work?
I am a trained Chef. I have been engaged in these skills for 40 years. I am certified by the USDA via the Better Process Controls School at Michigan State University. I have been instructing cooking and other artisan skills (such as soap making and canning) since early 2009.