Mara Ellison
Fermentation instructor
Mara teaches sourdough through timing, temperature, and sensory cues.
About the institute
A thoughtful place to learn the craft.
Proof, Measure, Craft.
Our story
Elara Forge began as a small teaching table where bakers compared crumb, crust, and timing notes with unusual care. The institute grew from that habit of generous observation into a structured library of courses for people who want dependable technique without unnecessary mystique.
Our mission
We make serious baking knowledge approachable, practical, and respectful of each learner’s kitchen, schedule, and starting point.
What guides us
- Observation: notice what dough is telling you before changing it.
- Clarity: explain the reason behind each step.
- Respect: honor ingredients, cultures, and different kitchens.
- Practice: make room for useful repetition.
The teaching team
Jon Bellamy
Pastry instructor
Jon focuses on lamination, custards, and elegant production systems.
Nia Okafor
Bread science editor
Nia turns technical notes into clear lessons that stay useful after class.