BMK Summer Camps 2026
BMK Kids Camps are built to give kids the chance to simply be kids. Summers here are spent running through the woods, playing with goats and chickens, and diving into hands-on learning. They get to stretch their creativity and pick up new skills — cooking, art, bushcraft, leadership, and plenty more.
We work year-round to make this space as magical as possible. Kids have racing zip lines, a fairytale treehouse, slack lines, hammocks, climbing walls, a ninja course, trails, swings, a stage, an archery range, baby goats, chickens, and more waiting for them.
If you want to see more photos and updates, follow me on Instagram or Facebook. I am also on LinkedIn and sometimes on TikTok
And to see the full photo albums from each camp session, join the BMK Camp FB group.
****Applications are closed for 2026. *****
To participate in 2027, sign up for one of the camps for older kids/teens to continue to grow the essential skills needed to be a camp helper and leader.
NEW THIS YEAR!
Free BMK Camp Helper
Leadership Program
Built from over a decade of working with teen helpers, these leadership programs reflect the standard that has always existed at BMK. The bar is high, the expectations are real, and the teens who step into this work leave with skills, confidence, and a belief in themselves that gives them an edge well beyond camp.
These programs are for grades 7th-12th who want to lead in camp across the summer—learning by doing, helping others, and growing through real responsibility.
2026 SUMMER CAMPS
Waitlists are available for all camps after they are sold out- you will find the sign up on the camp page after the description.
NEW AUGUST CAMP! Ultimate Donut Camp for ages 6 and up is August 3-4th, 9am -12pm.
Below are the remaining camps with openings:
Ages 12 and up
Friday, July 17th | 9:00am–4:00pm
Becky’s Mindful Kitchen
4139 Crosheck Rd. NE, Solon, IA 52333
Camp Overview
This camp gives them a choice in what they create and how they want to approach the day.
They can take a junior entrepreneur approach and build their own line. That might be a Sephora-inspired beauty line with hair, skincare, or makeup products. It might be a product line with candles, soaps, face masks, or bath soaks. Or it might be a jewelry line with earrings, necklaces, and bracelets.
They can also come with no interest in entrepreneurship and still get just as much out of it.
Because this is also about understanding what they are buying every day and having the ability to make it themselves instead of overpaying for it.
We walk through ingredients in a way that makes sense. What actually does something. What shows up in such small amounts it barely matters. Where the cost of a product is coming from and where it is not.
They will start to see quickly when they are paying for quality and when they are paying for branding and marketing.
And then they make their own.
Products they will use. Pieces they will wear. Things they can give as gifts that feel intentional.
More importantly, they leave knowing how to make them again. That gives them control over something they interact with every day.
Jewelry will be taught by Paige from CharliDean Designs using the same types of materials and techniques she uses in her own work. The goal is to create pieces they will actually want to wear or give.
This camp takes focus and patience. That is why it is 12+. Keeping the group at the right level allows us to slow down, explain what matters, and give them the space to do it well instead of rushing through it.
***THE INFORMATION IN BLUE BELOW IS THE SAME FOR EACH CAMP- PLEASE READ AT LEAST ONCE. ***
Camp Overview
Ages 6 and up
Monday& Tuesday
August 3rd and 4th
9am-12pm
NOTE THIS CAMP ENDS AT 12pm NOT 1pm
This camp is priced lower to reflect the earlier end time. Ending at 12pm helps with August heat and allows me to offer a lower price as I know budgets are tight for everyone right now.
Becky’s Mindful Kitchen: 4139 Crosheck Rd. NE, Solon, IA 52333
This is a 2-day, hands-on donut camp where kids don’t just decorate donuts, they learn how to actually make them from scratch and then turn them into something creative, fun, and completely their own.
On Monday, campers will mix, shape, and prepare their donut dough.
Tuesday starts early behind the scenes. Donuts will be fried before campers arrive to beat the heat and let the fryer smell clear out. If you know, you know.
Once campers arrive, it’s all about design, decorating, and creativity. They’ll glaze, top, fill, and build their own donut creations, taste along the way, and of course enjoy plenty of donut holes.
For those who want to participate, there will also be a blindfolded donut decorating challenge where one partner gives instructions while the other tries to recreate the design without seeing it. It is exactly as fun as it sounds.
As always here, competitions are optional and grounded in fun, laughter, and kindness.
Campers will be grouped by age to make sure everyone is both supported and challenged. Older campers will work in small groups with more independence in the kitchen, while younger campers will be paired with Junior and Advanced Leadership Program helpers. This allows for a wider age range while still giving older kids the space to build confidence and push their baking skills.
Between time in the kitchen, campers will spend time outside in the timber, treehouse and with goats and chickens.
The information below in blue is the same for each camp- but please read at least once!
Becky’s Mindful Kitchen
4139 Crosheck Rd. NE, Solon, IA 52333
Date: Saturday, August 8
Time: 10:00am–3:00pm
Cost: $275 per participant
Ages: Advanced bakers (recommended ages 12 and up)
Limited to 6 contestants
Camp Overview
BMK’s Great British Baking Competition is back after a seven year hiatus!
This is not a camp. It is a competition-style baking experience inspired by The Great British Bake Off, designed for confident, independent bakers who are ready to work under pressure, manage their own timelines, and execute with intention.
To make this experience possible, Becky’s Mindful Kitchen is closed for the day. The kitchen, equipment, and entire property are dedicated solely to this event so the focus can remain on process, precision, and performance.
The Competition Structure
Contestants will complete two challenges: a Technical Challenge and a Signature Bake. Both are judged, with the overall winner determined by performance across the full day.
Technical Challenge
The competition begins with a paired technical challenge. Contestants will be randomly paired (unless they request a specific partner in advance).
The technical challenge is revealed at the start of the day
All ingredients and equipment are provided
Instructions are intentionally minimal
The focus is on technique, communication, and execution under time constraints
This challenge is designed to level the field and assess foundational skills. It is not about decoration or creativity, but about how well contestants can read instructions, problem-solve, and work calmly with a partner.
The technical challenge will be baked, judged, and cleared before moving on to the signature portion of the competition.
Signature Bake
Contestants will then complete an individual signature bake, which must be planned, practiced, and perfected in advance.
Signature Bake Requirements
The signature bake can be any form of dessert but must meet ALL of the following criteria:
Free-standing
The dessert must stand on its own and not rely on a pan, mold, or container for structure at presentation.At least two intentional layers
Layers must serve a purpose (structure, flavor, or texture). Decorative-only layers will not score well.At least two textures
Textures should enhance flavor and eating experience, not exist for novelty.Two distinct flavors
Flavors should be clearly identifiable and complementary. Unexpected, successful, pairings will be awarded extra points.Seasonal focus
The dessert should feel appropriate for a summer menu. Think lighter, brighter, and balanced—not heavy or winter-forward.
Note from Becky: If you’re unsure whether a layer, texture, or flavor is intentional, test it. Make or taste the dessert with and without that element. If removing it makes the dessert noticeably worse, it belongs. If you don’t miss it, it isn’t serving a purpose.
Contestants are responsible for bringing all ingredients and supplies needed to recreate their signature bake. Ingredients may be pre-measured, and elements may be pre-prepped (such as chopping or portioning), but the bake itself must be completed on site.
The final dessert must be fully baked, finished, plated, and the station cleaned by judging time.
Judging Criteria
Judges will evaluate based on:
Technical execution
Structure and stability
Flavor balance.
Texture and layering
Time management
Overall appearance and finish.
This competition rewards preparation, intention, and execution, not excess or overcomplication.
The Day’s Flow
While this is a focused competition, there is built-in downtime during baking periods.
Contestants may head outside to spend time with the animals or in timber and take breaks as needed
Lunch is not provided; contestants should bring their own lunch. Snacks will be available.
This is an independent experience—participants should be comfortable managing their own work and time
Participation & Awards
Each contestant will receive a welcome basket, including a competition apron, upon arrival.
At the conclusion of the competition, the overall winner will receive a commemorative award or plaque recognizing their performance.
Pre-Competition Support
Each contestant may schedule one phone or FaceTime check-in with Becky during the spring or summer while preparing their signature bake.
This call is intended to:
Talk through structure and scope
Ensure the bake is appropriate for the competition format
This is not recipe development or coaching step-by-step—it is strategic feedback to make sure contestants are heading in the right direction.
A Note on Readiness
This competition is best suited for those who:
Are fully independent in the kitchen
Can follow timelines without constant guidance
Are comfortable making decisions under pressure
Love watching TV cooking competitions and want to feel part of one.
Because of the limited size and advanced expectations, space is intentionally capped at six participants.
Parents & Observers
Parents are welcome to remain on-site during the competition. A workshop room will be available for quiet work, and there is space on the property to spend time in the timber as well.
Parents are also welcome to leave and return for judging at the end of the day. If you plan to stay on-site for any portion of the competition, please let me know in advance so I can plan accordingly.
To maintain a focused competition environment, parents may observe but should plan to give contestants space to work independently during baking and judging.
Competition Registration & Refund Policy
This event is a limited-seat baking competition that requires advance preparation by both participants and Becky’s Mindful Kitchen.
Because of the planning, preparation, and pre-event support involved, registrations are non-refundable.
If a participant is unable to attend, and you find a replacement, their spot may be transferred to another qualified baker with prior approval. Any financial arrangements must be handled directly between families; Becky’s Mindful Kitchen does not manage transfers or refunds.
Becky’s Mindful Kitchen reserves the right to approve or decline transfer participants to ensure the level and integrity of the competition. New participants will have to sign the waiver before attending.
If a waitlist exists, Becky will help find a replacement participant. If a replacement participant is confirmed, a partial refund, minus a non-refundable administrative fee. The goal is always to provide a refund and be as accommodating as possible.
***Not all of the info below applies to this competition but please glance through it.
2026 BMK Camp Scholarship
DIRECTIONS AND PARKING
Becky’s Mindful Kitchen is located at 4139 Crosheck Rd NE, Solon, IA
You will turn right onto Crosheck which is 1 mile after turning onto Anchorage Rd. Then take your FIRST left at the big red barn and go down the drive to the white house.
The house at the top of the hill is our awesome neighbor and I ask that you do not block their driveway or park in the apron. The play structure is also on their property and is off limits and please do not walk on their lawn.
Zero parking allowed on the street.
There is a sign that says 'Drop Here and circle drive' that is where you will find me or a helper waiting. PLEASE DO NOT cut in line, or swing around to drop off by parking in front of the house. I promise I keep things moving quickly.
If you want to park or plan on staying for an event, circle around and pull up to the "Park Here" sign facing up the drive on the righthand side.
There is room for two cars to pass each other on the driveway.
Pick up: IF you plan on coming early, OR getting out to talk to me, or visit the property, PLEASE park at the top of the drive as close to the “parking starts here” sign as possible. If you park at the bottom of the hill it can create a traffic jam.
Parents: Please don’t assume there is someone in the car ahead of you facing up the drive- some of you are so kind and just patiently wait for them to get moving, the problem is when there is no in the drivers seat to do the moving. Remember there is room for two cars as long as people do not park in middle of the driveway (yes it has happened… more than once) so you should be able to scoot around cars parked along the drive.
So let’s all just be kind, common sense driven adults and if you see that cars are backing up, let’s all just take a moment to make sure there isn’t an easy solution such as pausing to create a gap, getting out to check if there is a car that is able to move/direct another driver around a parked one. Teamwork is the name of the game.
