Your Great Grandmother Didn't Buy Bread.
She made it on the counter. With three ingredients. And it fed her family for pennies.
Somewhere along the way, we forgot how to do this. Now we pay $12 for a loaf of sourdough that costs almost nothing to make. And we wonder why grocery bills keep climbing while our energy keeps dropping.
Pantry of Plenty is a return to the kitchen skills that actually work.
527+ students
Next cohort begins January 5, 2026
Only 7 spots remaining
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98% Satisfaction Rate
As Seen In
You Already Know Something Is Off
You feel it every time you check out at the grocery store. Every time you scan an ingredient list you can't pronounce. The system is expensive — and you're paying for it twice. Once at the register. Again with your health.
$9–$12 for a sourdough loaf that requires flour, water, salt, and a bit of patience
$6–$8 for a jar of sauerkraut that your great-grandmother made for nearly nothing — and that actually had live cultures in it
$40/month on probiotics and "gut health" supplements when real fermented foods do the job better and cost a fraction
$5 for a bag of granola loaded with seed oils — when soaking and toasting your own oats takes 20 minutes
The hidden costs — fatigue, inflammation, digestive issues — that show up later because the food isn't actually feeding you
Deep down, you know this isn't how it's supposed to work. You just haven't been shown another way.
The Ancient WayThere Is Another Way.
And It's Older Than Any of Us.
Before grocery stores. Before convenience foods. Before "wellness" became a $4 trillion industry... Families fed themselves.
Not with complicated techniques or expensive equipment. With simple skills passed down through generations:
- •Bread risen slowly on the counter.
- •Grains soaked to unlock their nutrition.
- •Vegetables fermented in jars — alive with beneficial cultures.
- •Pantries stocked not with packages, but with real food.
"This is the way your great-grandparents lived. Pantry of Plenty is your path back."
This is not a Course. It's a Kitchen Transformation.
Pantry of Plenty is an 8-week guided experience that teaches you the foundational food skills behind a truly nourishing home. You won't just learn recipes. You'll learn a way of living that:
Cuts your grocery bill by making staples yourself instead of buying them
Improves your family's health with nutrient-dense, traditionally prepared foods
Reduces waste by using what you have and preserving what you grow or buy
Gives you confidence in the kitchen — real confidence, not just following instructions
Creates calm because tomorrow's meals are already in motion
From consumer to creator. From dependent to capable. From stressed to steady.
Next cohort begins January 5, 2026
I've Started and Quit So Many 'Healthy Living' Courses. This One Actually Stuck.
Before Pantry of Plenty, I had three unread cookbooks on my shelf and a Pinterest board with 200+ pins I'd never made. I kept thinking I'd 'get to it' but never did.
What made this different? Molly doesn't overwhelm you. Week one was just sourdough starter. That's it. By week three, I had fresh bread on my counter, sauerkraut fermenting, and I'd already saved $47 on groceries that month just from stopping my weekly bakery runs.
The biggest shift? I'm not stressed about dinner anymore. My pantry actually works now. And my kids are eating vegetables they used to refuse—turns out fermented carrots taste way better than raw ones.
This isn't another course I started and abandoned. This is the kitchen I've been trying to build for years.
SK
Sarah K.
MOTHER OF 3, LOS GATOS, CA
Here's Life on the Other Side
A Pantry That Works Like a Store
No more emergency runs. Your shelves are stocked with real, ready-to-use staples — ferments, soaked grains, preserved vegetables — so you can cook nourishing meals without stress.
Food Prepared Ahead
There's sourdough rising. Beans soaking. Fermented vegetables adding life to every meal. Tomorrow's food is already in motion before you even think about it.
Staples Made Once, Used Many Times
One sourdough starter becomes bread, pancakes, pizza. One afternoon of fermenting gives you weeks of sides. This is where time and money stretch further.
The Pantry of Plenty Curriculum
8 modules of hands-on instruction covering the foundations of nutrient-dense, traditional cooking.
Module 1: Welcome to Your Pantry
Setting up your kitchen for success — mindset, tools, and the rhythm of traditional cooking.
Module 2: Foundations
Understanding why these methods matter — the science and wisdom behind traditional preparation.
Module 3: Traditional Prep
Soaking, sprouting, and fermenting — unlocking nutrition and digestibility.
Module 4: Stocks & Bases
Building depth of flavor from scratch — vegetable stocks, rich broths, and foundational liquids.
Module 5: Sourdough Fundamentals
From starter to loaf — bread the way it was meant to be made.
Module 6: Fermentation
Sauerkraut, pickles, kimchi, and beyond — gut health without the supplement aisle.
Module 7: Building Your Pantry
Stocking, organizing, and maintaining a pantry that sustains your family year-round.
Module 8: Hands-On Workshops
Putting it all together — real meals using everything you've learned.
With Chef Molly
This isn't a watch-and-forget video library. You'll learn with me, in real time.
Weekly Livestream Cooking Class
Cook alongside me as I walk you through techniques, answer questions on the spot, and troubleshoot in real time.
Weekly Q&A Session
Bring your questions — about recipes, ingredients, technique, or how to adapt this to your life.
Weekly Cooking Demo (10–15 min)
Short, focused demonstrations on specific skills — perfect for fitting learning into a busy week.
Signed Copy Included!
The Essential Canning Cookbook
My HarperCollins-published cookbook, shipped directly to your door.
75+ recipes for water bath and pressure canning, organized by season. Step-by-step instructions, safety guidelines, and troubleshooting tips from nearly two decades of professional cooking.
"Few canning cookbooks strike such a perfect balance of bold flavors, clear instructions and need-to-know safety precautions."
April Dodd
Associate Director of Education, Christopher Kimball's Milk Street
Retails for $24.99 — Included with your enrollment.
3 Months Inside the Sovereign Kitchen Society
You won't do this alone. The Sovereign Kitchen Society is our private community (off social media) where women learning these skills support each other.
- Ask questions between sessions
- Share wins, troubleshoot failures
- Get encouragement when the sourdough flops
- Connect with others who are building the same kind of kitchen you are
This is where the transformation sticks — because you're surrounded by people doing it with you.
I Burned Boxed Mac & Cheese Last Year. Now I'm Making My Own Bread.
I'll be honest—I was terrified to join. I'm the person who once set off the smoke alarm making toast. My husband did most of our cooking because I just... didn't trust myself in the kitchen.
But Molly teaches like she's standing right next to you. She doesn't assume you know anything. When my first sourdough loaf came out flat, I posted in the community expecting to feel stupid. Instead, Molly herself responded with exactly what went wrong and how to fix it.
Three months later? I'm the one making Sunday dinner. From scratch. My mother-in-law asked for my fermented pickle recipe last week—I almost cried.
The best part isn't just the food. It's that I finally feel capable. Like I can actually do this. If you think you're 'not a cook,' I promise—you are. You just haven't had Molly teaching you yet.
JM
Jennifer M.
FIRST-TIME HOMEMAKER, WALNUT CREEK, CA
Your Guide on This Path
I'm Molly Bravo — chef, cookbook author, and founder of Wylder Space.
I've spent nearly 20 years in professional kitchens — from private chef work to catering weddings and corporate events for companies like Google. I've cooked plated dinners for 120+ guests, built a zero-waste kitchen, and run a farm-to-table catering company in the Santa Cruz Mountains.
But the work I'm most proud of started in March 2020. When the world shut down, I did what my grandmothers would have done: I called local farms, stocked up on jars, and started preserving food for my family.
I'm not miles ahead of you on this path. I'm just a step or two ahead — and I'm reaching back to help you walk it too.
As Seen In
What Students Are Saying
"The only course I actually finished — and still use every single week."
KM
Kendall M.
Student
"I went from frozen dinners to fermenting vegetables in 8 weeks. If I can do this, anyone can."
JF
Jenna F.
Student
"Paid for itself in 6 weeks. I'm saving $150/month on groceries I'm now making myself."
AW
Ashley W.
Student
Lifetime Access • One-Time Payment
Your Investment
That's less than two months of buying overpriced bread, ferments, and "gut health" products.
Next cohort begins January 5, 2026
Secure 128-bit SSL Encrypted Payment.
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What You're Getting:
I Made Back My $197 Investment in Six Weeks. And I'm Still Using Everything I Learned.
I almost didn't sign up because $197 felt like a lot. But then I added up what I was spending: → $12/week on bakery sourdough = $48/month → $8/week on kombucha and fermented foods = $32/month → $40/month on probiotic supplements → Random 'emergency' grocery runs = another $60+/month I was spending $180/month on things I'm now making myself for maybe $30.
But here's what really sold me: I'm still using this six months later. Most courses I buy sit unwatched. This one changed how my kitchen operates. I have a sourdough starter that's been alive for half a year. I have jars of ferments in my fridge at all times. My grocery bills are consistently lower.
And the cookbook? I've used it so much the spine is cracked and there are splatters on half the pages. That's how you know it's worth it.
This isn't an expense. It's an investment that pays you back every single week.
RT
Rebecca T.
BUDGET-CONSCIOUS MOM, SEBASTOPOL, CA
✓This Is For You If...
You Can't Unsee the Cracks Anymore.
- Relying on expensive, packaged food is a dead end
- Health shouldn't require endless purchasing
- Basic food skills equal freedom
- The kitchen is meant to anchor a household — not stress it
✗This Might Not Be For You If...
- You're looking for quick fixes or overnight transformations
- You want someone to do the work for you
- You're not willing to spend time in your kitchen
- You're happy with the current food system and how it's serving your family
This is real work. Simple, but real. If you're not ready to show up, this isn't your moment. But if you are? The kitchen you've been craving is waiting.