SAVOR RETREAT -
SAVOR RETREAT -
3-Day Food Immersion in Bread, Cooking, and Gathering
Chagrin Falls, Ohio | April 24–26
SAVOR is a small, intimate weekend in my home kitchen for people who love real food, beautiful ingredients, and the quiet satisfaction of making things by hand.
Over 3 slow days, we’ll bake sourdough, make fresh pasta, cook together, learn how to work with fermentation, share generous meals, and spend time at the table — not rushing, not performing, just doing good work and enjoying it.
This is a food immersion…
A chance to step out of your normal rhythm, spend time in a working kitchen, and remember what it feels like to cook and bake with your hands, your senses, and your full attention.
You’ll leave with your own loaf of naturally leavened sourdough bread, your own healthy starter, and — more importantly — the confidence and understanding to do this again at home.
SAVOR is Not a Typical Cooking Class or Baking Workshop.
It’s a small, hands-on immersion — limited to just a few guests — where you’ll spend real time in a real kitchen, learning, cooking, baking, and eating together.
This weekend is about:
Slowing down
Learning by doing
Understanding the why, not just the steps
And leaving with both skills and confidence
You don’t need to be an expert.
You just need to love good food and be curious.
What the Weekend Holds
A glimpse into the moments, meals, and making that define Savor.
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Over the weekend, we’ll:
Bake naturally leavened sourdough bread from start to finish
Make fresh pasta by hand
Learn how to feed, maintain, and use a sourdough starter (including discard)
Make a simple sourdough discard cookie dough with variations
Cook and share beautiful, home-cooked meals together
Spend time in the kind of kitchen where conversation and craft happen at the same pace
You’ll leave with:
Your own sourdough loaf
Your own starter
A much deeper understanding of fermentation, dough, timing, and process
And the confidence to bring this into your own kitchen and your own life
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All meals are included and will be:
Seasonal. Home-cooked. Comforting. A little bit special.
Some meals we’ll cook together. Some will be waiting for you. There will be good coffee, thoughtful mocktails, and wine with dinner.
Saturday evening will include a relaxed, cozy firelight gathering with special drinks and dessert.
We won’t publish a rigid menu — part of Savor is cooking in response to the season and the moment — but you can expect to eat very, very well.
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Savor is intentionally unhurried.
There is time built into the weekend for:
Dough to rest
People to rest
Conversation
And a slow Saturday afternoon to walk into town, read, or simply sit with a cup of coffee
Nothing is rushed. Nothing is crammed. This weekend is about doing things properly — and enjoying the doing.
You’ll arrive Friday afternoon and depart Sunday mid-to-late afternoon.
Is this You?
WHO SAVOR IS FOR:
You love real food and beautiful ingredients
You’ve been curious about sourdough and want to truly understand it
You enjoy learning in small, thoughtful, hands-on environments
You’re craving something more intimate, more human, and more meaningful than a typical class
You want to leave feeling capable, inspired, and confident in your own kitchen
Lodging… Plus, Locals Welcome
Savor takes place in my home and is limited to a very small group, space is extremely limited.
IN-HOME
Two bedrooms are available (shared beds, private baths)
LOCALS
Additional spots available for local guests who prefer to sleep at home
Location:
Chagrin Falls, Ohio (Exact address will be provided at booking.)
Dates & Timing:
Friday, April 24th (start time: late afternoon) through Sunday, April 26th (end time: late afternoon)
Pricing & Registration
Early Registration Gift:
As a thank-you to my Bread Crumbs community and early supporters,
I’m offering a $150 early registration gift for the first few spots reserved.
Once those spots are filled, regular pricing applies.
Book Now
Meet Your Guide
Christy Whitney is the founder of The Little Bread Box and a lifelong guide in the art and practice of real nourishment.
While she’s best known locally for her sourdough baking, Christy has spent more than a decade working at the intersection of food, health, and human transformation. She holds a Master’s degree in Health, Nutrition & Detoxification and is a certified Eating Psychology Coach.
Before moving to Chagrin Falls, Christy ran a Cleanse Spa, Yoga Studio, and Gourmet Health Café in Portland, OR, where she guided thousands of clients through individual programs & group workshops. Savor brings together all of her worlds: teaching, cooking, hosting, and creating spaces where people can slow down, learn deeply, and gather around food.
Frequently Asked Questions
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Frequently Asked Questions *
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Savor is intentionally very small and intimate.
There will be no more than 8 guests total, making this a truly hands-on, personal experience.
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Not at all.
Savor is designed for:
Curious beginners
And home cooks or bakers who want to deepen their skills
You don’t need to be an expert — just interested in good food and learning by doing.
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Your registration includes:
All instruction and hands-on sessions
All meals, snacks, drinks, wine, and mocktails
All ingredients and materials
Your own sourdough loaf to take home
Your own sourdough starter
A fully immersive, small-group experience in my home kitchen
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Savor takes place in my home in Chagrin Falls, Ohio.
The exact address will be shared after you register.
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Two bedrooms are available in my home (shared beds, private baths)
Additional spots are available for local guests who prefer to sleep at home
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After you register, you’ll receive a welcome email with a simple packing list.
In general, you’ll just need:
Comfortable clothes
Comfortable shoes
An apron (if you have a favorite)
A notebook (if you like taking notes)
Everything else is provided.
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Payment is due in full at booking; however, if you’d truly love to attend and need to arrange payments, please reach out to me and we can discuss options.
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Because Savor is a very small, in-home event with limited seats, the following policy applies:
If you cancel more than 30 days before the event start date, you will receive a 50% refund of your registration fee.
If you cancel within 30 days of the event start date, your registration fee is non-refundable.
For the April 24, 2026 retreat, this means:
Cancellations received on or before March 25, 2026 are eligible for a 50% refund.
Cancellations received after March 25, 2026 are non-refundable.
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Yes.
If you are unable to attend, you may:
Transfer your spot to another person (with my approval), or
Transfer your registration to a future Savor date, if space is available.
Upcoming Savor dates:April 24–27, 2026
July 24–26, 2026
October 23–25, 2026
Transfers must be arranged in advance and are subject to availability.
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I’ll do my best to accommodate reasonable dietary restrictions if you let me know in advance after booking. Please email me so we can discuss.
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Savor is best described as a small, hands-on food immersion.
We’ll be cooking, baking, learning, eating, and spending time together in a real, working kitchen — not sitting in a classroom.
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Just email me — I’m happy to answer anything you’re wondering about.
A final note.
If you’ve been craving a slower kind of learning, a warmer kind of gathering, and a weekend centered around real food and real craft, I would truly love to welcome you to my table.
Savor is small. It’s personal. And once it’s full, it’s full.