Join us for our community breadmaking course, French Artisan Bread Making in conjunction with Ma Boulangerie, Queenstown.
DurationJoin us for our community breadmaking course, French Artisan Bread Making in conjunction with Ma Boulangerie, Queenstown. This four day course will teach you the basic skills needed to make fresh artisan breads at home.
Learn the basics of making a range of Breads- Ciabatta, Fougasses, Pain au Lait, Foccacia, Brioche, Spelt and Grain Breads.
This hands on practical class will teach you the basic skills needed to make fresh artisan breads at home.
Southern Institute of Technology (SIT) provides quality tertiary education and training across a wide range of subjects and qualifications. From certificates to postgraduate studies, we offer NZQA programmes for students to learn at a level and pathway that suits them.
We are home to the Zero Fees Scheme and are the only tertiary provider in New Zealand to offer a no tuition cost education to domestic NZ students for study at all levels.
We offer SIT programmes at campuses in Invercargill, Christchurch, Queenstown, Gore, and online through SIT2LRN Distance Learning.
We also have specialised faculties in music and rural education - MAINZ – Music and Audio Institute of New Zealand (Auckland & Christchurch) and Telford in Balclutha, South Otago.
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.
We teach a simple but versatile sourdough recipe that can be used for loaves, bread rolls, baguette, pizza and more.
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.
Taking bread to the next level, we’ll look at more elaborate or subtle recipes, like combining yeast dough with layers of butter to make stunning pastries, and different sorts of yeast starters. Nothing we can’t handle, of course.
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.
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