Diane Parker is a passionate baking and pastry instructor with a strong foundation in both classical training and hands-on industry experience. She completed the Baking and Pastry program at The McCloskey Culinary Institute at Clark College in Vancouver, Washington, and further expanded her culinary knowledge through the Rouxbe Culinary Program. Diane went on to teach baking, pastry, and culinary classes at Sur La Table in Portland, Oregon, where she developed a reputation for making techniques approachable, engaging, and practical for home cooks. Following the store’s closure during the COVID-19 pandemic, she co-founded a cottage baking business focused on fresh, same-day bread delivery—an experience that deepened her expertise in artisan baking and small-scale food entrepreneurship. She continues to stay connected to the business and regularly contributes when back in Washington. Dedicated to lifelong learning, Diane actively pursues advanced sourdough education through respected programs and institutions in the baking world. While in Dayton, Diane has enjoyed volunteering at the DLM Culinary Center, where she shares her knowledge and stays current with evolving culinary trends. Her teaching style emphasizes confidence-building, technique, and the joy of creating high-quality baked goods from scratch.
Location: DLM Washington Square
Join us for this demonstration class with Diane Parker. Diane will take us on an in-depth journey to explore the culinary staple that is sourdough bread. We'll explore a brief history, some of the health benefits, and many applications of a sourdough starter. Learn to grow and maintain your own sourdough culture at home, the different types of starters, and the many ways this starter can be applied to some of your favorite foods including breads, cookies, and pancakes. You'll enjoy a Sourdough Grilled Cheese Sandwich, as well as Sourdough Bread Pudding.
This class is full
We will let you know about open seats or new timeslots for this class.
Location: DLM Washington Square
Build confidence in bread baking with Diane Parker in this hands-on class covering both yeast and sourdough techniques. Shape, proof, and bake Country Wheat Sandwich Bread, mix and finish Rosemary and Roasted Garlic Focaccia, and explore the fundamentals of Sourdough—from starting and feeding a starter to fermentation, shaping, and baking. You’ll learn how to recognize proper proofing, develop structure, and handle dough with ease. Participants will take home shaped sourdough to finish proofing and bake. A comprehensive class for home bakers ready to elevate their skills.
12 Seats Left
Location: DLM Washington Square
Location: DLM Mason
Join us for this demonstration class with Diane Parker. Diane will take us on an in-depth journey to explore the culinary staple that is sourdough bread. We'll explore a brief history, some of the health benefits, and many applications of a sourdough starter. Learn to grow and maintain your own sourdough culture at home, the different types of starters, and the many ways this starter can be applied to some of your favorite foods including breads, cookies, and pancakes. You'll enjoy a Sourdough Grilled Cheese Sandwich, as well as Sourdough Bread Pudding.
16 Seats Left
Location: NEW - DLM Mason
Culinary Center Class Cancellation & Registration Policy
Culinary Center class registrations may be cancelled up to 7 days prior to the scheduled class date to receive a full refund, with proper notification. Cancellations made with notification after the 7-day deadline are eligible for credit toward future culinary class registrations if notification is given prior to the day of a class. If you are unable to attend any class, you are welcome to send a substitute in your place. To give proper notifications for a cancellation or notice of a substitution, please contact the culinary center location where your class is taking place. Any no-call, no-show participants forfeit refunds or class credits. The DLM Culinary Center reserves the right to cancel a class, when necessary, due to inclement weather, emergencies, or insufficient enrollment, and may also substitute instructors or food items when required. In the event that a class is cancelled, registered students will receive a full refund or credit, as applicable.
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