Bread of one form or another has been central to just about every culture since man first started to cultivate crops and settle, regarded as the “Staff of Life” it is the most basic of foods and comes in a vast variety of expressions, yet many really good and competent cooks are intimidated by yeast leaved dough’s for no good reason.
This very popular, hands on class aims to demystify the process and show just how simple and natural bread making can be. Learn to use sour dough cultures, make a variety of flat breads, pumpernickel, quick crusty ciabatta and even buttery brioche and flaky croissants from scratch.
10am – 4pm both days (12 hours total)
$ 375 per person (min-max 4 persons required to run this class) – Click here to book