In this class you’ll bake four completely different breads from a single dough – pitta pockets, paper thin Armenian lavash, Turkish lahmacun (for lunch) and a light and pillowy Iranian barbari. Plus a sweet spiced Greek tsoureki that makes perfect toast.
|Dates||Tuesday May 28th|
|Times||9.30 – 3.30pm|
|Costs||£160 per person|
|Class Length||6 hour class starting at 9.30am|
|Class Size||Maximum 8 Bakers|
|Suitable for||Beginners / intermediates / advanced|
All ingredients, aprons and equipment
Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
What to expect:
Whether you’ve never baked bread in your life, you have a vague memory of baking at school or you’re pretty good at baking bread but want to master specific techniques or learn more about the science of baking bread. With a maximum of 8 bakers in each class there’s plenty of opportunity for discussion and personal hands-on tuition.
You will bake:
Paper thin Armenian lavosh
Soft, light Iranian barbari
Greek Tsoureki (spiced Easter bread)
9.30am Coffee and a chat about your baking experience and what you’d like out of the day.
1.30pm Lunch in the sun room with a glass of wine and the first taste of your own bread.
4.30pm Aim to finish. Times vary depending on experience, conversation and the weather.
The classes include a wide range of ingredients including wheat, rye, dairy, eggs, nuts, sesame sulphites and soya so whilst we make every effort to avoid cross-contamination, this cannot be guaranteed.
Please inform us if you are vegetarian. If you are vegan, please contact Rachael to discuss the possibility of bringing your own substitutions for eggs, butter and milk.
Note: If the classes are showing as sold out or if you need two spaces but there is only one space left, please contact Rachael to be added to the waiting list or to see if we can squeeze you in.