A warm rise, taught well.
Well enough to rise on your own.
Eight weeks, one hour a week, live. You bake in your own kitchen while I coach you through it, one small step at a time.
Five places. Full series, paid up front.
Saturdays at 2pm Eastern · October 3rd to November 21st
Sweets & Sweet Breads, start to finish
Eight weeks of real baking, no sourdough starter required. Cookies, brownies, quick breads and cakes, and you finish having baked something from scratch, on your own.
The week-by-week, what's included, and the questions people ask before they book.
Not a video course. A real class.
There are videos too. You arrive already knowing the steps, so the hour is coaching rather than a lecture.
Watch, before class
Two short videos each week. The first is the why behind the technique. The second walks every numbered step, and you can pause it as many times as you need. A picture recipe card comes with them.
Bake together, live
One hour, five people, everyone in their own kitchen. I coach in real time and slow down wherever anyone needs it.
Eat together
Cookies and pancakes come out fast enough to taste on the call. Quick breads and cakes need longer in the oven than an hour allows, so those weeks you share a photo once it has cooled. Nobody bakes alone either way.
Patient teaching, for anyone learning to bake
These are baking classes taught with methods from applied behavior analysis. They aren't therapy, and they aren't a clinical service. Here's exactly what the method means in a kitchen.
A skills check first
A short 1:1 before week one. It's a baseline, so the class is paced for the people actually in it rather than for an average of everyone.
Visual supports
Picture recipe cards and step-by-step guides. A photograph of what right looks like beats four sentences describing it, and you can come back to it instead of hearing it once.
Steps small enough to get right
There's a name for this and it's a task analysis. No recipe arrives as one intimidating block. My own pancake recipe is eight steps when I write it for myself and thirteen when I teach it, each one small enough to finish on its own, because a step you can finish is a step you'll do again.
The near miss counts
Called shaping. The first wobbly flip gets recognized, not only the clean one three weeks later, because waiting for perfect means there's nothing to build on.
The reward is built in
Most teaching has to invent a reason to keep going. Baking never does. It comes out warm and you eat it, and that does more than any encouragement from me.
You get it right the first time
Most teaching lets you try, watches you fail, then corrects you. I work the other way around, which is called errorless learning. Week one you get more help than you need so the first attempt works, and then it comes away a step at a time until you're doing it alone.
What actually happens, in order
Here's exactly what lands in your inbox, and when.
Straight away
A receipt, a welcome email, and a link to book your 1:1. Nothing else to do yet.
Before week one
We talk about what you've baked, what you want out of it, and anything I should know. It's a $150 session and it's included.
Two days before
That week’s two videos, the recipe card and the shopping list, so you can watch and shop without rushing.
Every week
One live hour together. I ask everyone to have their camera on and pointed at the counter, because I can only coach what I can see. I record it for my own review and nobody else ever sees it, not even the rest of your class.
- Full refund up to seven days before the first session, no reason needed
- You keep every recipe card and every teaching video
- If the cohort doesn't fill, you get the choice of a smaller group or your money back
Come and bake pancakes with me first!
Saturday September 19th and Saturday September 26th, both at 2pm Eastern. One live session, no charge, no catch. Same small group, same real coaching, and you leave having made my pancakes from scratch.
- 45 to 60 minutes, fully live
- Small group, everyone baking at the same time
- You bake the pancakes start to finish
- We eat together at the end
Hi, I’m Camille.
Baking has been part of my life since I was a kid, but sourdough is what really got its hooks in me. I got into it wanting to eat bread and actually enjoy it, while making it a little healthier for me and my son. Somewhere in there, keeping a starter alive and watching a loaf come together over a whole day became my favorite part of baking.
I'm a behavior analyst by training, and the founder of Well-Being Behavior, where I build teaching tools for families. Well-Risen came out of one idea: break a skill into small steps, notice real progress, and meet someone exactly where they are.
That isn't a clinical trick. It's just good teaching, and it works whether you've never touched a mixing bowl or you bake every weekend.
See the founding cohortThe things people ask first
Do I need any experience?
No. The class is built so that a complete beginner and someone who already bakes can sit in the same session and both get something out of it, because the support is matched to the person rather than the group.
Is this therapy, or an ABA service?
No. These are baking classes taught with methods I use professionally as a behavior analyst. They aren't therapy, they don't replace or supplement therapy, and I don't promise any outcome beyond baking.
What I do promise is that you'll bake a recipe you've never seen, on your own, in week eight.
Can my child take it?
Not this one. The founding cohorts are adults, 18 and over. I'm teaching through a camera and there's a hot oven in every kitchen on the call, and I would rather get that right than rush it.
A family class where a grown-up and a child bake side by side is written and it's coming, with its own safety rules and its own insurance behind it before anybody pays for it. It's on the what's coming page, and putting your name down there's how you hear first.
What happens after the eight weeks?
Three more series are written and waiting for dates: a family class for a grown-up and a child, an intensive sourdough series, and a longer one on enriched dough and pastry.
None of them have dates yet. They're all on the what's coming page, and the five people in this cohort hear first either way.
Questions about the series itself, like equipment, cameras, times, refunds and what happens if you miss a week, are answered on the series page.
Five people go first.
The founding cohort starts Saturday, October 3rd and it caps at five. After that the series runs at $408.
Take a place · $249