Last month I attended a food blogger gathering called The Fresh Air Retreat, and this is my recap of the weekend in Austin, Texas.
The Fresh Air Retreat is organized by Liz Della Croce of The Lemon Bowl and Lauren Grier of The Curious Plate. Their goal is to bring food bloggers together for three days of conversation about the business of food blogging and to create space for learning and connection. As someone who spends a lot of time working independently, I was honored to be invited and excited for the chance to trade ideas and experiences with other creators.
The Austin edition was hosted in a beautiful rental home close to downtown. Every detail felt carefully planned. Executive Chef Trimell Hawkins lived with us for the weekend and prepared elaborate five-course meals that I’m still thinking about. His creativity, thoughtful storytelling, and dedication to each dish made our meals a highlight of the retreat.
Amanda Kamppinen documented the weekend with photography; the images in this post are her work and captured the spirit of the retreat beautifully.
Several brands joined our sessions in Austin. I knew some of them already, but the retreat offered deeper insight into their histories, missions, and what makes each company unique.
Dave’s Killer Bread was one of the brands that felt familiar to me—my family buys their bread regularly. They provided bread for our breakfasts (I’m partial to the cinnamon raisin) and hosted a playful 90’s themed workout. Beyond the fun, I appreciated learning about the brand’s origins: Dave spent 15 years in prison and later helped grow his family’s bakery. Dave’s Killer Bread is a Second Chance Employer, committed to hiring based on merit rather than a person’s criminal history. That commitment to giving motivated people an opportunity resonated with me.
Envy Apples caught my attention for practical reasons: their flesh resists browning longer than many other varieties. These apples are the result of natural plant-breeding—crossing Braeburn and Royal Gala—and the slower browning makes them ideal for school lunches, sliced snacks, and fresh salads that stay visually appealing longer.
We also enjoyed a rum tasting from Flor de Caña. Luis Baez led the session and guided us through an espresso martini demonstration. I appreciated learning that Flor de Caña is carbon neutral and fair-trade certified, family-owned since 1890, and produces rum without added sugar or artificial ingredients. The tasting convinced me to explore their rums further—especially if you’re looking for a brand focused on sustainability.
Zwilling joined us for a knife skills class led by Executive Chef Bernard Janssen. I’m already a fan of Zwilling knives and Staub cookware, so this felt like a treat. The session taught me practical techniques and inspired me to expand my knife collection—specifically, to add a fillet knife. I’d always assumed it was only useful for fish, but its flexibility makes it perfect for tasks like removing tomato skin or peeling citrus.
Our final night included one of the most memorable meals I’ve ever had. We began with champagne at a Teardrop Trailer at the Four Seasons, then walked a few steps to Ciclo for dinner. Dining outdoors under a perfect sky, I enjoyed a standout filet and a parade of appetizers and desserts. If you find yourself in Austin, Ciclo is an experience I highly recommend—this meal was truly exceptional.
I left the retreat full of inspiration, both culinary and professional. The food alone provided recipe ideas I can’t wait to test, but the most valuable takeaways were about the behind-the-scenes work that keeps a food business running: recipe research, search engine optimization, writing, social media management, contractor coordination, website development and support, photography, video creation, accounting, and more. Those operational pieces are often invisible to readers, but they drive visibility and success just as much as the recipes themselves.
Coming home, I carried a head full of new ideas and a refreshed sense of direction. I’ve already started making changes to my SEO approach and planning website updates for the spring. I’m also reevaluating how I use Pinterest and other traffic channels. These adjustments feel energizing, and I’m excited to share improvements with readers, recipe testers, and supporters soon.
This week in Austin was exactly the recharge I needed. It combined learning, great food, and deep conversation with peers—leaving me grateful for the experience and excited for the next chapter of the blog.
