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North House Folk School
North House Folk School


North House's programs take place year-round exploring themes from timber framing to basketry, boat building to fiber arts, woodcarving to northern ecology. We welcome your questions and inquiries anytime!

Currently Scheduled

Ancient Grains: Baker's Workshop

Artisan Breads II
New! Artisan Breads II (1 1/2 days)
Amy James

Artisan Cheesemaking


Exploring Fermented Foods

Foraging for Spring Wild Edibles

Handmade Pasta

Innovating with Wild Rice: New Ways of Cooking & Baking

Introduction to Sprouted Grain Flour

Meat Preservation: The Basics and Beyond

Ovencrafting: Building and Baking In The Wood-Fired Brick Oven

Sampling Scandinavian Flatbreads

Sausages for the Summer Grill

Skyr: Making Icelandic Yogurt

Not Currently Scheduled / Past Offerings

All Fired Up: Cooking with Fire

All Ground Up: Sausage Making

Apple Cider Press: Build Your Own

Artisan Breads I

Artisan Breads Immersion

Artisan Breads Service Learning: Baking for the Chowder Experience


Braunschweiger: Love Your Liver in the Wurst Way




Can-it-Yourself: Introduction to Canning

Celebrating Spring's Bounty in the Kitchen

Charcuterie: An Introduction

Chocolate Truffles: Make Your Own


Cooking as Craft & Science

Cooking Creatively from a Well-Stocked Pantry

Cooking from the New Scenic Café Cookbook for the Holidays

Cooking from your Cupboard or Stump the Chef

Cooking with Chiles


Cooking with the Seasons: Autumn Harvest

Cooking with the Seasons: Fish Cookery




Creating the Perfect Match: Canapés & Beer Tasting

Creative Condiments



Earthen Oven Building and Baking (Preserving the Past)




Family Baker's Workshop

Flatbreads from the Wood-Fired Hearth


Getting Pickled: The Fine Art of Canning Dill Pickles

Grafting & Growing Your Own Apple Orchard

Grains Glorious Grains!

Green Medicines


Holiday Pies

Home Cheesemaking: Intro to Fresh Cheeses

Homemade Scandinavian Gifts from the Kitchen

Hot Diggity Dog: Make Your Own Hot Dogs!

In a Jam and a Pickle: Stocking Up!

In A Pickle: Classics, Dillies, and Sweets


Jams, Jellies & More: Making the Most of Berries


Mother Sauces to Move Your Kitchen Forward

New Scandinavian Cuisine

Northwoods Cuisine: A Wild Culinary & Ecological Experience

Oatcakes & Porridge: Traditional Scottish Cuisine with Norman Kennedy




Ovencrafting: Building in the Round, Italian-Style

Pickling, Curing & Preserving for the Northern Chef

Pies: Become a Fearless Baker

Pizza Peels: Carve Your Own

Pork Butchery for Home Use: Nose to Tail

Reinventing Rhubarb: Savory and Sweet


Rustic Breads for the Brick Oven

Rustic Pastries for the Brick Oven

Salumi: Traditional Dry Curing Methods

Savory Singles Baker's Workshop: Tasty Alternatives to Loaf Breads

Scandinavian Holiday Baking: Making Lefse

Scandinavian Snack Breads: AM Session

Scandinavian Snack Breads: PM Session

Sensible Eating: Chickens For Your Space

Sensory Dining: 5 Minus 1

Slow Food Sensations

Small Breads: Pretzel Rolls, English Muffins, Bagels & Pull-Aparts

Smokin' Sausage


Solstice Cooking: Celebrating our Longest Days

Sourdough Breads


Summer's Harvest on the Harbor

Swedish Holiday Baking

Swedish Potato Sausage Making


Time for Fika! Swedish Baking for Families

Time for Fika! Swedish Snacks for Winter

Traditional Harvest of Wild Rice

Unplugged X Mini Course: Wood-Fired Artisan Bread Baking I

Unplugged X Mini Course: Wood-Fired Artisan Bread Baking II

Up in Smoke: Meats, Sausages and More


What's on the Menu?

Whole Foods Made Simple

Whole Grain Bakery

Wild Rice Winnowing Tray: Craft Your Own


Winemaking at Home: An Introduction

Winter Bread Baking Sampler

Wood-Fired Baking: Unplugged Mini Course: AM session

Wood-Fired Baking: Unplugged Mini Course: PM session


Wood-Fired Bread Baking: Wooden Boat Show Mini Course - AM Session

Wood-Fired Bread Baking: Wooden Boat Show Mini Course - PM Session

Wooden Boat Show Mini Course: Wood-Fired Artisan Bread Baking AM

Wooden Boat Show Mini Course: Wood-Fired Artisan Bread Baking PM

Foods Calendar