Hands-on bread making with authentic Italian and French flours for diverse bread varieties
Expert-led instruction on dough preparation, kneading, shaping, and baking techniques
Traditional wood-fired or rofco oven for optimal bread texture and flavor
Includes a homemade two-course lunch and refreshments throughout the day
All materials and equipment provided, with bread and recipes delivered at the end
Summarized by Shop
This workshop is designed for people who have never baked bread before, those that have dabbled a bit with varying degrees of success and for regular bread makers that would like to learn more about the skills, techniques and science involved in bread making.
We make an Italian focaccia using authentic Italian 00 flour, a French baguette
Workshop Duration
6 hours (10am–4:30pm)
Included Bread Types
Italian focaccia, French baguette, seeded or walnut organic white loaf, spelt rolls
