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Instructors

Amy James

Grand Marais, MN
North House Folk School photo of instructor, Amy James

Amy taught herself to bake using a free Fleischmann Yeast booklet back in 1972. She has been a teacher for almost as long, in settings from traditional school classrooms to wilderness, with students from preschoolers through seniors, and covering topics from life science to sea kayaking. Combining her passions for teaching and baking, with a little science and history thrown in for good measure, Amy leads bread baking courses for new to intermediate bakers.

Current Courses Offered by Amy James

Teaser image for Artisan Breads Immersion

Artisan Breads Immersion

Lace up your baking shoes and get ready for an artisan breads baking marathon. This…
Tue, Nov 12th, 2024  –  Thu, Nov 14th, 2024
Day 1: 4-8pm; Days 2-3: 8am-4pm
Instructors: Amy James, Rob Caruson
Teaser image for Craft Exploration Camp for Adults

Craft Exploration Camp for Adults

If there’s one thing that all North House students have in common, it’s curiosity: how…
Mon, Aug 5th, 2024  –  Fri, Aug 9th, 2024
9am-3pm
Teaser image for Craft Exploration Camp for Families

Craft Exploration Camp for Families

Make this year's North Shore vacation unforgettable: join us for our first ever family craft…
Mon, Aug 5th, 2024  –  Fri, Aug 9th, 2024
9am-3pm
Teaser image for Flavorful Rye Breads

Flavorful Rye Breads

Explore the many flavors of rye breads using seeds, spices, and fruit to make traditional breads…
Fri, Nov 15th, 2024  –  Sun, Nov 17th, 2024
Day 1: 4-8pm; Days 2-3: 8am-4pm
Teaser image for Wild Yeast: The Art and Science of Sourdough Bread

Wild Yeast: The Art and Science of Sourdough Bread

People were baking bread using wild yeast and bacteria cultures long before they understood the…
Thu, Oct 24th, 2024  –  Sun, Oct 27th, 2024
Day 1: 4-8pm; Days 2-4: 9am-5pm
Instructors: Amy James, Caleb Mattison

Past Courses Offered by Amy James

Ancient Grains: Baker's Workshop

Artisan Breads I

Artisan Breads II

Artisan Breads Immersion

Baking with Ancient and Alternative Grains

Introduction to Sprouted Grain Flour

Whole Grain Bakery

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