Pie Ranch presents Breathe, Bloom, & Be: a mindful day of yoga, spaciousness, and farm-to-table dining. Reserve your spot today!

This one day yoga retreat is an invitation to reconnect with our inner selves and cultivate a more compassionate relationship with our bodies, minds, our communities and the land. We'll gather on the farm with warm beverages and begin the day with an active morning vinyasa class, exploring a full body mindful flow – a dynamic yet accessible practice that builds strength, flexibility, and awareness. With a slow start and a non-rushing mindset, we'll prepare the body and mind for deeper transitions and new possibilities. Brunch is a farm-to-table vegetarian meal straight from the fields prepared by Pie Ranch's very own Chef Linh Vong.

After brunch, we'll join for a pie baking lesson with seasonal fruits! If you'd rather take time to rest, reflect, or connect, please feel free to practice intentional downtime before the afternoon class. We'll close the day with an afternoon gentle, restorative practice, designed to encourage deep listening, release tension, and nourish the nervous system. This practice will include a thoughtfully guided, deeply grounding asana flow, where we'll integrate somatic practices, self-inquiry, and breath mantras to help us tune into our body’s wisdom. This session invites you to unwind and integrate the day's movement with breath, stillness, and deep relaxation.

Disha Gupta is a RYT 500 yoga teacher based in Berkeley, California. Her journey with yoga began in 2008 at a yoga ashram near her home in Jaipur, India. Over the years, her practice and teaching have evolved into what she calls “mindful flows”—a blend of movement, breath, and presence. Guided by the yoga sutra “sthira-sukham asanam”, she encourages students to find balance between effort and ease. Her classes invite moments of compassionate self-inquiry, mindfulness, and deep body awareness