This 2-day hands-on course will focus on maximizing the flavors and textures of artisan bread using only natural, local ingredients. The student will explore through lecture, demonstration, and hands-on practice the critical steps of making bread using practical, tested methods and a variety of recipes including sour dough and rye. The student will learn how to select the basic ingredients, mix, shape, score and bake bread using local ingredients and South African made equipment.

This is a first in South African baking and should not be missed by anyone who is seriously interested in the health and gastronomic qualities of naturally made bread.

There will be only 10 spaces available on a first come first serve basis. Only full payment will secure this unique limited opportunity.

Course includes:
Includes over 30 years of experience of an international bread master recipes, ingredients, tools for the workshop, equipment for the workshop, a station for each participant, and signed copy of Jeffrey Hamelman's Book— Bread: A Baker’s Book of Techniques and Recipes ……  a GASTRONOMICA 2006 limited edition apron and chefs hat, Lunch and Refreshments each day, Certificate of attendance confirming dedication to your profession.

Students must bring:
Chefs jackets, calculator, pen and pad

For further information contact Jacqui McGeehan 082 770 6620