Knead artisanal ciabatta and sourdough with French master baker Lionel Vatinet, who teaches three-hour classes at his bakery and café La Farm ($75; call 919-657-0657 to register). Get there early to pick up weekend-only varieties like cinnamon raisin pecan or the white chocolate mini-baguette, which tend to sell out by 11 a.m.
Make your own lunch at Chop Shop, a monthly five-hour cooking class and meal ($200) taught by chef Jim Anile in his kitchen at Durham restaurant Revolution. For a less time-consuming lesson, shop the South Estes Farmers’ Market and create seasonal dishes with instructor Marilyn Markel at Chapel Hill gourmet shop, restaurant, and cooking school A Southern Season ($45; July 31).
Pick your own blueberries and blackberries at Herndon Hills Farm (7110 Massey Chapel Rd.; 919-544-3313; $2.75/pound). Berry season runs through July and ten varieties of grapes ripen in late August. Arrive at opening time (7 a.m.) on Saturdays; the blackberry bushes tend to be picked over by 9 a.m.