Sherwood Bread Lab at IPEC

Learn to Bake Bread with Confidence at 5,000 Feet

We built the Sherwood Bread Lab at IPEC for everyone who has ever said,

“I love bread, but I’m not sure where to start.”

This is where you’ll finally understand your dough: how it feels, how it ferments, and how to make it work in Albuquerque’s high-altitude climate. No fancy words, no pressure - just real learning and hands-on practice.

What Is the Bread Lab?

The Sherwood Bread Lab is the educational home of Sherwood Bread n Coffee, created by Chef Igor Dernov.
It’s located inside the Indian Pueblo Entrepreneur Complex (IPEC), a space that supports local makers and small food businesses in Albuquerque.

At our outdoor brick-oven location, people experience the joy of baking together.
Here at IPEC, we focus on the learning side: smaller groups, step-by-step guidance, and building confidence to bake bread on your own.

What We Do

The Bread Lab at IPEC offers small, practical bread baking workshops in Albuquerque designed for home bakers who want to get better with every loaf.

You’ll find:

  • Bread baking classes in Albuquerque – learn sourdough, baguettes, flatbreads, and more while practicing mixing, shaping, and baking.
  • High-altitude bread baking tips – how to adjust recipes for Albuquerque’s 5,000-foot elevation
  • Hands-on bread workshops – understand dough by touch, not just by recipe

  • Bread clinics and community meetups – bring your loaf, share results, and get feedback

Our goal is simple:
Help you become confident baking great bread at home.

Signature Workshop

Sourdough at 5,000 Feet: Two-Day Class

A full weekend experience that takes you through the entire sourdough process.

  • Day 1: Mix, fold, and shape your dough.
  • Day 2: Bake, score, and share your bread at our group tasting.

You’ll learn how to adjust hydration, proofing, and oven spring so your sourdough finally works perfectly at home.

Who It’s For

  • Home bakers who want to understand sourdough
  • Beginners who want to start baking bread from scratch
  • Locals who struggle with high-altitude baking
  • Anyone who wants to improve their technique with hands-on help

No experience is needed - just curiosity and a love for fresh bread.

Why Albuquerque Bakers Love It

At 5,000 feet, dough ferments faster, dries out quicker, and needs different timing.
We teach you how to:

  • Adjust water for dry air
  • Control proofing in every season
  • Get better crust and oven spring
  • Use simple methods that work in any kitchen

Students often say:

“This class made sourdough finally make sense.”

Visit Us

Sherwood Bread Lab at IPEC
Indian Pueblo Entrepreneur Complex
2401 12th Street NW, Albuquerque, NM

  • Classes by reservation only
  • Free parking available
  • Coffee & Light Snacks always included

Start Your Bread Journey

Learn, practice, and bake with confidence right here in Albuquerque.
When you understand your dough, every loaf gets better.

Sherwood Bread Lab at IPEC — where confidence begins at 5,000 feet.