From : March 23 2017 07:00
To : March 24 2017 14:00
This fun yet thorough workshop emphasizes the benefits of slow fermentation, wholegrain ingredients, and process consciousness.
An advanced understanding of bread-making's core principles are covered while apprenticing in a fully functional artisan bake-house. Step by step explanations of all one needs to know is learnt with a glass of wine in hand, while novices and experienced bakers are catered for equally.
2016 Workshop dates(Thursday and Friday):
- 29, 30 September
- 27, 28 October
- 24, 25 November
And/or every last Thursday and Friday of the month, unless otherwise specified.
There is limited space per workshop, and the rate is R1800. A minimum 50% non-refundable deposit is required 14 days in advance.