Come to Vic’s Bakehouse for 4 hours of in-depth exploration into the fundamentals of Italian bread-making! Breads taught will include Focaccia, Olive Focaccia, Ciabatta and tomato bread.
DurationCome to Vic’s Bakehouse for 4 hours of in-depth exploration into the fundamentals of Italian bread-making! Breads taught will include Focaccia, Olive Focaccia, Ciabatta and tomato 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!
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.
This sourdough bread class is brilliant for both beginners and experienced bakers alike. During this course we will bake many different kinds of bread as well learn the science behind making, kneading, scoring and using different sourdough starters.
There is something immensely satisfying about making your own bread and that baking aroma sure is divine.
This 6 hour workshop provides the rare opportunity to learn the art of making specialty breads with a Le Cordon Bleu Master Chef.
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.
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