June 27–29 · July 18–20 · August 29–31 | $1,997

Proof Intensive

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What to Expect

Three days inside Proof Bread with Jon Przybyl and Amanda Abou-Eid. You will bake, shape, and learn 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.

All Natural Leavening

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. 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.

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

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.

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

Craft & Foundation

We start at 5am with mixing. Country sourdough and croissant dough, freshly milled flour, and the full arc of the process. A field trip to the Uptown Farmers Market during bulk fermentation. Shaping with Amanda in the afternoon. A workshop on building a bakery that works without you. Dinner together. Evening reflection circles.

Mixing

5:00am 

Farmers Market

7:30am

Shaping & Lamination

10:00am

Bakery Management Workshops

3:00pm

Dinner

5:00pm

Reflection

6:00pm

Day Two - Sunday

Inside the Operation

Sunday you are part of the team. Each participant chooses a focus track and spends the day working alongside the Proof specialist who leads that function.

Available tracks: Mixing · Milling · Lamination · Shaping · Baking · Oven Maintenance · Cafe & Coffee · Value-Add & Food Service

Amanda prepares a Lebanese lunch for the full group in the afternoon.

Track Work

6:00am

Wrap Up

2:00pm

Lunch

3:00pm

Day Three - Monday

Integration

The croissants you mixed on Saturday are ready to bake. After the final bake, each participant completes a business plan worksheet and presents to their group. You leave with a clearer picture of where you are going and what is in the way. The formal program closes at noon. Those who want to join us head to the Salt River.

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

Final Bake

5:00am

Worksheet

7:00am

Presentations

8:00am

Close

12:00pm

Salt River Paddle Boarding

3:00pm (optional)

  • "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 at the link below. Jon and Amanda read every one personally.

  • You'll hear back within 48 hours. If accepted, a payment link follows.

  • Payment of $1,997 is due within 48 hours of acceptance.

  • 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

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