Virtual Gluten-Free Baking Workshop

Since 1790, King Arthur Baking has helped generations of bakers turn simple ingredients into something extraordinary. The employee-owned company, based in Vermont, is the oldest flour company in the United States and a founding Certified B Corporation committed to using business as a force for good. Alongside its trusted ingredients, King Arthur Baking has built a vibrant community of home bakers through its extensive recipe library, Baking School, and educational programs designed to share the craft and joy of baking. From beginner-friendly guidance to advanced techniques, their mission is simple: help people bake better bread, pastries, and treats while building confidence and connection in the kitchen. These classes continue that tradition, bringing the expertise of King Arthur?s bakers and educators directly to home kitchens everywhere.

Amber Eisler (Sourdough Baking Workshop)
Amber Eisler is a devoted bread baker, pastry enthusiast, and passionate teacher. As Director of Baking Education at King Arthur Baking, she oversees the company?s Baking Schools in Vermont, Washington State, and online. A graduate of the Culinary Institute of America and a Certified Artisan Baker through the Bread Bakers Guild of America, Amber loves helping students gain confidence with bread baking and discover the satisfaction of mastering classic techniques.

Kye Ameden (Brunch Baking Workshop)
Kye Ameden discovered her love of baking early while working alongside her chef uncle and learning the value of precision in the kitchen. Today she is King Arthur Baking?s Recipe Editor, caring for the company?s collection of more than 2,000 recipes and helping develop its annual Recipe of the Year. Kye brings curiosity, creativity, and a deep appreciation for home baking to every lesson she shares.

Jessica Meyers (Gluten-Free Baking Workshop)
Jessica Meyers has been a King Arthur Baking employee-owner since 2001 and a Baking School instructor for more than two decades. After beginning her career on the Baker?s Hotline, she went on to teach a wide range of classes with a special focus on bread. Her dedication to gluten-free baking grew from a personal connection to celiac disease, inspiring her to develop techniques for flavorful, satisfying gluten-free loaves.