Juliana is an avid gourmet cook and baker. She was teaching and hosting cooking classes for many years in Montreal, Quebec, Canada. Her small business: "CooK GlobaL, EaT LocaL" provided lessons to groups of home cooks who wished to learn about the plethora of ingredients and spices of ethnic cuisine from small family markets in Montreal. 

Juliana picked up the art of traditional artisanal bread in Melbourne, Australia. Her 'masa madre' or sourdough levain has become a 'wild seed' starter of many different types of sourdough loaves in all the kitchens she has inhabited and baked in all over the world. 

You can learn to bake sourdough bread whilst in-residence. Classes are offered on-line as well as with in-house residents as a small group of avid bakers wanting to know where to start to make bread-making a communal practice (social distancing rules in place and classes will take place outside in her second outdoor kitchen).  

Please let Juliana know in advance if you are interested in learning more about a sourdough class before you visit the residency.