Terra House

08/25/2026

08/20/2026

Join us on Sept 15th for a Mozzarella Making Class!

At this class, participants will learn to make fresh Mozzarella cheese with Organic Milk! This is a relatively simple processes that can easily be done at home! Guests will get to enjoy what we make in class with our house bread and olive oil and will also take home their own 6 oz ball of cheese. This class is approximately 2 hours long and is appropriate for ages 14+

Call to register 716-418-6836
Learn more and register online at

https://www.terrahouseakron.com/service-page/fresh-mozzarella-cheese-making?referral=service_list_widget&location=14190749-3181-4338-8dca-d65c8cd8738f

08/19/2026

The food in Roma was wonderful! Want to learn how to make it? Join us for our pasta making class September 26th at 4 pm and for our Gnocchi making class October 10th at 3:30!
Stay tuned for more Italy adventures!!
Register for classes by phone 716-418-6836 or online:
www.terrahouseakron.com/book-online

08/14/2026

🇮🇹 A Taste of Italy is coming to Terra House this September! 🇮🇹

Join us in the kitchen for one of our hands-on Italian favorites:

🧀 Mozzarella Class
September 15 • 6:30 PM

🤍 Cannoli Class
September 26 • 1:00 PM

🍝 Pasta Class
September 26 • 4:00 PM

Come learn, create, and enjoy some delicious Italian traditions with us! Classes are hands-on and space is limited.

📞 Register by phone: 716-418-6836
💻 Register online: www.terrahouseakron.com/book-online

Registration required.

08/13/2026

SOURDOUGH ISN’T JUST BREAD. 🍞

What makes authentic sourdough different?

Wild yeast. Beneficial bacteria. And time.

Unlike breads made with commercial baker’s yeast, traditional sourdough is naturally leavened with a living starter—a culture of wild yeasts and lactic acid bacteria that originate from the flour and surrounding environment.

And then we give those microorganisms something modern bread production often doesn’t: time.

During a long fermentation, the wild yeast and bacteria slowly transform the dough—developing sourdough’s characteristic flavor and texture while also changing how some of its nutrients and carbohydrates are digested.

✨ Fermentation helps break down naturally occurring phytates, which can improve the availability of minerals such as iron, zinc and magnesium.

✨ Traditional sourdough fermentation may result in a more gradual blood-sugar response compared with some conventionally produced breads.

✨ The fermentation process begins breaking down certain proteins and fermentable carbohydrates in the flour, which may make sourdough easier for some people to digest.

But perhaps the biggest difference is simply how it’s made.

No commercial yeast. No rushing the process.

Just flour, water, salt, our living sourdough starter—and plenty of time.

Naturally leavened. Long fermented. Made from scratch.

That’s Terra House sourdough.

Our Wednesday Market offers loaves of sourdough bread sourdough rolls, pastries, cinnamon rolls, crackers, and more!!

08/13/2026

Come relax, recenter, refocus, realign this fall with our restorative wellness classes in the Garden Room with Pure Self Energy Balancing. No experience necessary! Come as you are ❤️

08/13/2026

Check out what’s scheduled!

https://www.terrahouseakron.com/event-list

08/12/2026

Stuffed breads ready to go in the oven!