For the French, “le pain” transcends mere sustenance; it is a cherished cultural heritage, an embodiment of tradition, and a testament to the artistry of baking. French bread is interwoven into the tapestry of daily life, a symbol of expression and a cornerstone of their culture.

We are thrilled to be working with Marc Mole for this class, he has a wealth of experience in French cuisines and bread making – you’ll leave armed with the knowledge and expertise to bake more at home

Starting with a coffee, we will demonstrate and you will make an enriched dough – this will prove and become a brioche style bun – Tangzhong burger bun.

Your main dough will prove over lunch time and during the afternoon session, you will use this to make a traditional loaf and bagels.  If there is time, Steph will demo something lovely to accompany your bake!

Examples of what you will learn:

• Pain De Campagne – using a Sourdough starter, it’s a rustic, hearty bread made with whole wheat flour.
• Fougasse – flatbread-style with distinctive slashes meant to evoke an ear of wheat, with olives, anchovies, cheese or garlic.
• French Brioche – An enriched dough. Soft, lightly sweet, rich bread that works in sweet and savoury dishes alike

Save the planet! – bring three large containers to take your bread home

What’s Included:

• Tea & Coffee on arrival and refreshments throughout the day.
• Light lunch – you will eat the bread that you make.
• You will take home your creations, please bring suitable containers and means to take them home!
• Copies of the workshop notes will be emailed to you after the class.
• The added bonus is the washing up is all done for you!

Skill Level: All Abilities