TOP 10 BAKING CLASSES IN DURBAN, SOUTH AFRICA - PAGE 3

The Ancient Grains Workshop gives us a chance to experience the breads our ancestors were eating, this workshop pulls the heritage flours from the past and gives them a long overdue revival.

In this half day workshop, we translate everything we know about baking bread to a gluten-free setting. You’ll create a versatile everyday gluten free loaf, tasty buckwheat cheese straws and our renowned amaretti, all free of gluten-containing ingredients.

When it comes to festive baking, it doesn’t get much more Christmassy than mince pies. In this half day workshop you’ll use our very own traditional mincemeat recipe to create some of the most more-ish mince pies you’ve ever tasted.

You’ll learn how to laminate an enriched dough to create croissants, pain au raisins and pain au chocolats. In addition, you’ll create a crisp and flaky sweet pastry and use it to create fruit, custard and frangipane tarts.

Put the cheer into your holiday baking with these fun and festive treats. You’ll be creating a flavorful apple & cinnamon frosty and your own scrumptious Christmas crown, perfect for gifts or for your own holiday table!

During this workshop you’ll prepare your very own rough puff pastry to make herbed pork sausage rolls, cheese twists and an absolute classic party treat, vol au vents.

In this half day workshop, you’ll create your very own yule log (or bûche de noël as the French say). You’ll bake the sponge, roll it, mix your icing and decorate it, to finally emerge with this decadent alternative to Christmas pudding.

Hygge is a Scandinavian word used to acknowledge a feeling or moment that is cosy or content, which we think perfectly sums up the feelings inspired by the bakes on this workshop.

In this follow up to our Middle Eastern Flatbread Workshop we’re taking a look at these yummy breads from all over the world. Try your hand at soft flour tortillas, thin and airy chapattis and hardy roasted rye flatbreads that will elevate your dinners to the next level.

You’ll create your own starter and then use ours to produce a brown levain and 100% rye and we’ll show you the process of a no knead sourdough.