When it comes to making bread, there’s only four simple ingredients! Flour, water, salt and yeast. That’s right - it’s that simple!
DurationWhen it comes to making bread, there’s only four simple ingredients! Flour, water, salt and yeast. That’s right - it’s that simple!
The aim of this class is to show you just how easy it is to make bread - We will teach you the basic steps of breadmaking in a fun and inclusive environment, and you will go home with an extended recipe book and your own freshly baked bread!
Most of our classes are held on Sundays from 8am to 12pm at Vic’s Bakehouse, 4B Settlers Cres, Ferrymead. It is the only time during the week the bakehouse is free of bakers.
At the end of the class you can take home all of the delicious creations you have baked! Our workshops are all hands-on and are suitable for all levels of baking experience. Vic’s bagels and coffee will be supplied for breakfast!
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.
Join us for our community breadmaking course, French Artisan Bread Making in conjunction with Ma Boulangerie, Queenstown.
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