You will each make your own focaccia from scratch then using our ready-made dough, shape and bake your doughnuts before you coat them in a deliciously sweet and warming cinnamon sugar coating.
DurationWe’ll take you through the ingredients, skills & techniques and the basic science behind the craft of bread making, all in our mini workshop! You will each make your own focaccia from scratch then using our ready-made dough, shape and bake your doughnuts before you coat them in a deliciously sweet and warming cinnamon sugar coating.
Will you be able to eat yours without licking your lips?! 2 1/4 hours. Suitable for 6 years upwards (adult assistance with kneading and shaping may be required).
The menu:
Rosemary and sea salt focaccia – Cinnamon sugar doughnuts
The Christmas Menu: Rosemary and Sea Salt Christmas Tree Focaccia – Spiced sugar doughnuts
Workshop Length: 2 1/4 hours.
Level/ Suitable for:
Perfect for beginners who are new to bread making, or those with some experience but want to hone their skills and understanding of the process.
Skills/ techniques/ content covered:
Basic science behind bread making, the ingredients, stages of bread making, suggestions for adapting recipes.
Age suitability:
6 years upwards.
We provide a relaxed, well-equipped cooking environment with small class sizes and offer affordable workshops and courses for adults and children.
The Flour and Spoon sourdough baking class is an excellent chance to learn the secrets of sourdough success!
This two-day course will give you the opportunity to learn all about wild yeast and sourdough bread-making, guided by internationally renowned baker and author of How to Make Bread Emmanuel Hadjiandreou.
In this class you will explore some of the vastly different types of bread you can make with either bakers' yeast or that pot of bicarb in your cupboard.
Join Richard Bertinet for his classic hands on 5 day baking class. Begin the week with An Introduction to Breadmaking on Monday followed by French Breads, Italian Breads, Dark & Sweet and Slowdoughs & Sourdoughs on the following days.
No baking experience is necessary; just plenty of enthusiasm & a willingness to work along side other food lovers to make real bread.
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