Workshops, classes and programs by
Roe Sie and visiting instructors.

King’s Roost is one of the best spaces in Los Angeles to learn homesteading skills, from cooking to craft.

See our current classes

Chef Mary’s Cinnamon Rolls/Twist Bread Workshop

taught by: Chef Mary Moran
cost: $100
In this 3 hr class, held at our Los Angeles space, Chef Mary uses organic king’s roost flours to take you through making cinnamon rolls and cinnamon twist bread. You’ll go home with either a dozen cinnamon rolls or one cinnamon twist bread.

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Cold Process Soapmaking

taught by: Roe Sie
cost: $150
Learn how to mix and use lye safely, add essential oils or fragrances you choose, and demystify terminology like trace, superfatting, gel phase, acceleration and more. You’ll go home with the soap you mix in class, along with a soap mold to use for your future projects. 

See next Soap Making class

Semolina Pasta Making

taught by: Chef Mary Moran
cost: $110
Make delicious homemade pasta with semolina flour, then enjoy it with rich bolognese or classic tomato sauce. This hands-on, fun cooking experience is perfect for family meals—yum! Take home fresh uncooked pasta

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Whole Grain Buttermilk Biscuits Workshop

taught by: Chef Mary Moran
cost: $100
In this 3 hr class, held at our Los Angeles space, Chef Mary guides students step by step through the art of making tender, flaky biscuits from scratch. Students take home a dozen biscuits.

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Current Classes

Learning to bake bread together could be your next teambuilding workshop

Accommodates up to 40 participants
Starting price at our Los Angeles storefront: $10,000
Starting price at your location: $15,000+travel

Roe has taught his ground-breaking class in churches, cooking schools, corporate offices and even private homes, but we can also customize a class at our shop for your organization.

  • Every participant mills flour and goes home with both the dough to bake later as well as their own starter. This class always stimulates an energetic discussion on the modern food system and milling your own sourdough bread flour is just one way to upgrade our overall approach to healthier eating.
  • Discussion section on the health benefits of whole grain milling relative to the ultra-processed flour available in stores and used in most commercial bread products.
  • The history of wheat, modern wheat processing and the benefits of natural fermentation and it’s impact on flavor, health and digestibility of the gluten in modern breads.
inquire about teambuilding workshops

King’s Roost is home to cooking classes for kids and adults, private classes and parties.

Chef Mary Moran, owner of The Silverlake Kitchen teaches weekly after school cooking classes for kids and hosts private parties as well as holiday cooking camps.

Chef Nina Zippay, owner of Radical Cooks, teaches private classes of all sorts with a focus on vegan and sustainable cooking.