Join us for a wonderful calss focusing on the unrivalled breads of France. This calss can be taken by beginners but is best suited to more experienced bakers comfortable working with yeast dough and keen to expand into more advanced shaping.
We will kick off with a Fougasse, the classic Provencal leaf-shaped bread and a rustic Pain Campagnard with raisins and walnuts which we will later enjoy with some cheese and honey. We then move onto a classic wheat-stalk shaped Pain d'Epi - celebrated both for its appearance and for being the 'crustiest bread there is', a wonderful Pain au Fromage using delicious Savoyard Comte and as our piece de la resistance, a magnificient glazed Apricot Couronne. The class starts with fresh bread, tea and coffee and includes a light lunch with fresh bread and cheese.