Live in-person cooking classes
Are you interested in hosting a live class of a Well Proofed recipe? Either for your own group, or for members of the greater GF community? Are you in the triangle area of North Carolina?
Host a class
About
We Need You
Well Proofed has been created around a couple simple ideas.
- The design of this site should focus on the best way to inspire and teach.
- Collaboration with a community fosters better ideas.
These are not revolutionary concepts. But when you make them the priority, you end up with a website that feels radical.
Stuffing a website full of ads and pop-ups is not the best way to inspire and teach. So you will not find those here.
A really long chain of comments at the bottom of a recipe is not the best way to meaningfully collaborate. So we have a community forum and live chat.
There isn’t a playbook for building this kind of a recipe site, so I don’t have all of the answers yet. But I am excited to find them, and I hope that you will join me on that journey.
Opportunities
Can we work together?
Working with small restaurants
Do you run a restaurant and are looking to expand your GF menu? Maybe there is room for us to work together? Both in terms of teaching Well Proofed recipes as well as meeting the needs of small restaurants to provide mix kits in commerical sizes.
Get in touchCollaborating with the greater community
Do you have an audience you’d like to share Well Proofed recipes or philosophies with? Maybe there is a project we can collaborate on? Get in touch and let me know if you have ideas.
Let's collaborateKind Words
What our community is saying
“Thank you for a great dinner the WHOLE family could enjoy!”– Jose G., Beta Taster
My working career has been spent in the tech world. But I am also my mother’s son. Which for me meant growing up in a house with excellent home cooking. And also a lot of conversations centered around the food we were eating. A meal wasn’t simply good or bad. Why was it so good? Or what was it lacking? I was learning to think critically about food and flavor without even realizing it.
Baking gluten-free is something that came to me later in life. First, to respect my aunt with celiac. And later, as an activity that I could share with good friends who settled near me in Raleigh. Having great food on the table that everyone can participate in has always been very important to me.
In recent years I’ve started to really develop my understanding of what makes gluten-free work (or not!). And I’ve started to see problems with how some recipes are approached or how certain ingredients are talked about and understood.
Eventually I found myself wanting a way to share what I’ve learned. I considered a few avenues, the most ambitious being opening up a pizza shop for my Detroit-style deep dish (maybe someday?). But right now I am most excited to engage with other bakers and grow a nerdy little community that is working together toward the common goal of great food, accessible to everyone.
Matt Keys
Baker, Founder of Well Proofed