North House Folk School

With a broad professional background in food science and food microbiology, Rob’s greatest joy teaching is helping his baking students find the intersection of art and science. He is involved with several “farm to oven” artisanal grain organizations including the “Maine Grain Alliance”. He enjoys travelling and is lucky enough to have a wood-fired pizza and bread oven near his cabin on the North Shore. Rob has been an avid bread maker for many years and credits North House with further kindling his love of all things dough – especially sourdough!