When Master Baker Harald Mauch opened Harald’s Bread World in Napier, he brought a 100-year long, four-generation family history in European baking to Hawke’s Bay.
DurationWhen Master Baker Harald Mauch opened Harald’s Bread World in Napier, he brought a 100-year long, four-generation family history in European baking to Hawke’s Bay.
Using traditional European recipes making a wide range of different sourdoughs and Danishes. Harald’s emphasis is on health; all products are made from natural ingredients.
This three evening artisan bread course will have you baking like Harald in no time. You will produce sourdough baguettes, Danish pastries, potato bread, focaccia bread and a variety of buns.
Enjoy a grazing platter on the first night and light snacks in the following nights.
The Eastern Institute of Technology Limited (EIT) offers you over 150 qualifications from certificate and diploma, to degree and postgraduate level at campuses in Hawke’s Bay, Tairāwhiti (Gisborne) and Auckland.
Or learn at one of our Regional Learning Centres situated in Hastings, Maraenui, Ruatoria, Tokomaru Bay, Waipukurau and Wairoa.
EIT Hawke’s Bay is one of New Zealand’s most attractive campuses with superb architecture and shaded outdoor areas for study on warm days. EIT Tairāwhiti’s two campuses are located in the heart of Gisborne, near the Taruheru River, and you can’t get more central than EIT Auckland’s location on Queen Street!
When you choose to study at EIT you’ll get the kind of experiences that will help you gain the knowledge and skills to get ahead, whether you want to break into your chosen career or change direction in life.
Experience being part of a vibrant learning community in one of New Zealand’s top tertiary institutes. Gain invaluable experience using our facilities and state-of-the-art technology, and get practical experience so that you’re ready for the working world.
You’ll be taught by lecturers who are respected academics and industry professionals. EIT’s degree and postgraduate programmes are underpinned by lecturer research activity, directly linking to their teaching.
Join us for our community breadmaking course, French Artisan Bread Making in conjunction with Ma Boulangerie, Queenstown.
Please note that this will mainly be a demonstration with some student participation. You will take home some samples, taste a variety of breads, and take home your own sourdough starter as well as the knowledge of how to produce your own bread at home.
Farmhouse Kitchen cooking school is a family-run venture, and we all look forward to welcoming you to experience hands-on cooking classes in our new custom-built kitchen.
In this class you’ll learn how to make this delicious and nutritious sourdough bread with my help. I will guide you through the entire bread-making process, from mixing and streching the dough to shaping, scoring and baking the bread.
Making your own bread is one of life’s pleasures. To know what has gone into it, and to have mixed and shaped it by hand is key.
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