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
Class Description
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
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 an apron and three large containers or bags to take your bread home
What’s Included:
Tea & Coffee on arrival
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!
Additional drinks available at our well stocked bar
Skill Level: All Abilities
Baker
Marc Mole, French restaurateur with extensive experience in cuisines from around the world. Marc loves to share his knowledge of culinary skills, passing on the foundations of technical cooking and bread making.