Our first June Cohort is now full. July and August each have less than 5 seats remaining.

June 27–29 
July 18–20
August 29–31

Proof Intensive

This is not a baking class.
It's three days inside a real bakery with the people who built it.

Apply Now

Three days inside Proof Bread with Jon Przybyl and Amanda Abou-Eid. You will bake, shape, and learn the business of baking alongside the team that built one of the most recognized artisan bakeries in the country — from a garage in Mesa to five locations and a flour mill of our own. Twenty bakers per cohort. Three weekends this summer.

Application required. We will read each application carefully to make sure this experience is the right fit for you.
We’re looking for people who are serious about growing their baking businesses and learning from Jon and Amanda, as well as from each other.

Submit Your Application

Why is learning from Proof Bread valuable?

All Natural Leavening at Scale

Every product Proof has ever made is naturally leavened. No commercial yeast, ever. You will learn what that means in practice.

Freshly Milled Flour

Proof mills its own flour from heritage grains grown with Arizona farmers. You will bake with it from day one.

Real Production Environment

This is not a teaching kitchen, and we won’t just be talking about baking. You will work inside an operating $6M bakery alongside the people who run it every day.

A Cohort That Continues

Your group stays connected after the weekend through a shared WhatsApp group and two follow-up calls at one and three months.

What to expect:

Day 0. Friday: Arrive & Get Grounded

Ease into the weekend, meet the group, and get a feel for what’s ahead. This is a slow evening to help you settle in, connect with founders and attendees, and start building relationships before the deeper sessions begin.

Day 1. Saturday: Spend a day in the bakery with Jon and Amanda

This is not just an observation. You’ll step into the work with us and see a hands-on process of making sourdough bread at scale.

You’ll experience:

  • A 5 a.m. bread mix with Jon, learning how our naturally leavened bread process starts from the very beginning.

  • Hands-on bread shaping with Amanda and the production team.

  • A step-by-step explanation of how sourdough croissants are mixed, prepared, and laminated.

  • Visit a busy local Farmer’s Market to see how we set up and learn how to make a market a predictable revenue driver.

  • Founder-led discussions on scaling, decision-making, and operational strategy.

  • Honest conversations about leadership, culture, and growth challenges.

Day 2. Sunday: Work Inside the System

You’ll step into Proof’s daily operations as an “apprentice” for the day, with a focus on what actually drives sales inside a working bakery. This day is designed for bakery owners and operators who want to see how product, production, customer experience, team coordination, and sales connect in real time.

You can choose 2 focuses for a day: Mixing · Milling · Lamination · Shaping · Baking · Oven Maintenance · Cafe & Coffee · Value-Add & Food Service · Product R&D

In the afternoon, the full group will gather for a Lebanese lunch prepared by Amanda.

Fill out the application!

Possible focus areas include:

  • Real-time bakery operations across Proof locations, with a focus on how daily execution supports sales.

  • Cafe operations, including customer flow, merchandising, hospitality, and front-of-house systems.

  • Full-scale back-of-house production that supports multiple locations.

  • Behind-the-scenes R&D and how new products move from idea to execution.

  • Sourdough production at scale while maintaining quality.

You’ll learn with side-by-side time with the Proof team to observe, ask questions, and learn in real time.

Day 3. Monday: Reflect, Share, & Leave with Clarity

You’ll bake the croissants and loaves you mixed on Saturday, to experience a complete look at how long-fermented production moves from prep to finished product at scale.

Then we’ll step back from the daily rush and focus on your own bakery. Through a business plan worksheet and group discussion, you’ll clarify what is working, what is in the way, and what your next practical steps should be.

You’ll leave with a clearer understanding of production flow, labor structure, menu systems, and what it takes to run an artisan bakery at scale.

The formal program closes at noon, with an optional afternoon trip to the Salt River for anyone who wants to join.

Apply today!

You’ll experience:

  • Final bake of the sourdough croissants mixed earlier in the weekend

  • Guided business plan worksheet to help clarify your next steps

  • Group discussion with peer feedback, founder insight, and practical takeaways

  • Reflection on production flow, labor structure, menu systems, and scaling challenges

  • A clearer picture of where your bakery is going and what may be holding it back

  • Optional relaxed sendoff with the group at the Salt River after the formal program ends

Scholarship

We offer one full scholarship and one partial scholarship per cohort. Proof started with $15,000 and a garage. If that is where you are, apply and tell us honestly. The scholarship application is part of the general application

Apply today!

Jon Przybyl and Amanda Abou-Eid

Jon bought a struggling garage bakery for $15,000 in 2017 with no baking experience. He moved it into his garage in Mesa, mixed dough by hand, and figured it out alongside Amanda, who left her own career to build it with him. Nobody taught them how to do this.

Proof now operates five locations across the Phoenix Valley with 100 employees, its own stone flour mill, and a croissant program producing over 10,000 naturally leavened croissants by hand every week. One of Jon's early videos has been viewed six million times. The businesses and bakers it inspired are too many to count.

This weekend is what they have to give.

What we grow, we mill. What we mill, we bake. What we bake, we teach.

Proof has been partnering with Arizona farmers to grow heritage grains since before most people knew what Rouge de Bordeaux was. The flour you bake with this weekend came from a field like this one.

In partnership with

Simply Bread

Simply Bread wants to partner with you as you grow your bakery.

These intensives are designed to help you grow as a baker. We're here to help you grow the business behind it. Sit down with our team for a full consultation, and we'll build a package and pricing tailored to where your bakery is now and where you're taking it next.

Equipment

Ovens, pans, slicers, and accessories matched to your output and space.

Baking support

Hands-on help dialing in process and recipes as you scale.

Expansion consulting

Guidance on new locations, markets, and production capacity.

Design

Brand, storefront, and packaging help to make your bakery yours.

Tailored to you — with discounts starting at $500. No two partnerships look alike. Tell us what you need, and we'll build the package and the savings around it.

  • "I would by no means consider myself a beginner — I've been baking yeasted breads for nearly 30 years. But learning from Jon and Amanda made me realize what I had been missing all that time. It deepened my understanding of sourdough leavening, prompted me to learn more, and gave me a desire to share this tradition in my own corner of the world. The transparency with which Jon and Amanda share their successes, failures, and frustrations — both in the business and personally — is refreshing and unlike anything else I've found."

    Glen Roadknight

  • "We operated as a cottage bakery in the DFW area for years, sharing our sourdough with the community. We knew there was potential but struggled to fully capitalize on it. Learning from Jon and Amanda changed that. It helped me organize my ideas, identify real opportunities, and build the confidence to scale. When we started we were doing one market a week with a limited selection. A few months later we expanded to three markets every weekend and introduced pastries that quickly became a customer favorite. Eight months later we are finalizing our first commercial space. My only regret is not starting sooner."

    Radu — GrainRoot Breads, DFW

  • "We've bought many courses. No other one comes close to being helpful on the business side of things for self-taught, self-funded bakers. It put us at ease knowing that Proof had gone through practically identical challenges and found ways through them. The recipes are tried and true — their quality and compatibility with real business operations is evident. It's truly essential for anyone building a bakery from the ground up."

    Eduardo Muñoz — Hex Bakery, Mexico

  • "Before I started learning from Jon and Amanda, I thought I had to just bake great loaves and hope they'd sell. What I learned was how to tell my story in a way that connects. When I started sharing my story and leaning into who I am, people responded. That shift helped me build a loyal following of customers who care just as much about the story behind the bread as the bread itself."

    Brad Ferda — Harvest Trail Cottage Bakery, Rural Ohio

How It Works:

  • Fill out a short application here. Jon and Amanda read every one personally.

  • You'll hear back within 72 hours. If accepted, a payment link follows.

  • The June experience is offered at an introductory price of $1997. Beginning in July the course will be at its regular price of $2499.

    Payment is due 48 hours after acceptance through a provided payment link.

  • Hotel recommendations, what to bring, what to expect, and access to the cohort WhatsApp group.

  • Arrive in Phoenix Friday evening. Saturday starts at 5am.

Apply for Proof Intensive

Apply Now