There is something immensely satisfying about making your own bread and that baking aroma sure is divine.
DurationThere is something immensely satisfying about making your own bread and that baking aroma sure is divine. This is a must attend workshop for everyone about to sell their house - the smell of baking bread is sure to get an offer on the table.
The products we will cover are Focaccia, Brioche dough, Pizza dough, Breadsticks and sourdough. You will ferment, mix, knead, knock back, prove and bake for about 3-4 hours. There will be bread to take home after the class.
Sitting inside the iconic brick Auckland Gas Building across from Victoria Park, Main Course has set the standard for cooking events since 2003. Our wonderful space is light-filled and funky, blending the original exposed brickwork with state-of-the-art polished stainless steel benches and the very latest Bosch equipment.
We also understand that everyone is here to have fun, so while the techniques and lessons are based around many years of kitchen experience, we make sure that even the most amateur cook feels comfortable.
When you walk away, we guarantee you’ll have the skills to create a wicked dish or two at Main Course and will never be afraid of cooking for your Mother-in-law or catering your own party again!
You can find us at 20 Beaumont Street. There is parking directly outside the building and there is a carpark right next door in the Victory Convention Centre.
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.
Join us for our community breadmaking course, French Artisan Bread Making in conjunction with Ma Boulangerie, Queenstown.
Traditional New Zealand and European Style food, prepared with beauty and simplicity. Learn how to master, savour and enjoy remarkable meals.
Work with Chef Tim Tracey to learn how to make your own sourdough and brioche in Dough Bakery’s HQ Kitchen. You’ll learn how to make your own sourdough starter, a loaf of seeded sourdough and an apple crumble brioche, all for you to take home afterwards.
During this four-hour class you will be taught to master the iconic croissant, the pain au chocolat, the snail-shaped pain au raisin and much more!
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