Classes are held for a maximum of 8 bakers allowing plenty of opportunity for discussion, hands on experience and questions. The day starts in the kitchen at 9.30am – with views up over the vineyard to the peak of the Sugarloaf Mountain. We’ll drink coffee and discuss the science that transforms a few simple ingredients into beautiful breads.
10am Roll up your sleeves and start mixing, kneading,
shaping and baking. I usually choose three different doughs to make four or five types of bread and you’ll have the option of working alone or in pairs. Late morning coffee and the first taste of your freshly baked bread.
2pm lunch
4.30pm aim to finish
Armed with your bag of bread, recipe cards, knowledge and experience you will leave The school as a baker (no longer a mere follower of recipes) – with the confidence to bake at home. The day finishes at 4.30pm. All ingredients, equipment, recipes and refreshments are included. Just bring a smile to give Rachael when you arrive!
