Learn to master the techniques behind making bread at home
Learn to master the techniques behind making bread at home.
Menu: Whole Wheat Bread, Brioche Buns and Focaccia
This class is not gluten free.
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
Learn the traditional way of making yeast breads, using wholesome organic flours and experience kneading and shaping bread, rolls and buns
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In this class, you will learn how to make a traditional quick bread called bannock, topped with rose hip butter, and served with Saskatoon berries and wild mint.
Learn to master the techniques behind making bread at home.
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