Our resident baker will demonstrate the mixing of doughs and the theory behind slow cold fermentation and a myriad of shaping techniques. This is a fully hands-on masterclass with limited spaces available and you get to take home your own sour dough!
Date | Tue 18 May
Time | 6pm - 8.30pm
Cost | $149
What you'll learn | The tips and tricks of breadmaking. What’s included | Bubbles & nibbles What to bring | Enclosed shoes