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Sourdough and Artisan Breads (FULL DAY COURSE)

Home bakers and bread lovers, we have designed this class especially for you! For one day, immerse yourself in a detailed class of starters, flour introduction, and step-by-step sourdough fermentation. Try your hand at decorative scoring and shaping artisanal breads. Come curious, come hungry, and come excited; sourdough has never been this easy! No prior experience is required, all skill levels are warmly welcomed.

About the Class

In this class, you will learn:

  • How to bake Sourdough from scratch
  • How to bake traditional Baguette and Ciabatta from scratch
  • Shaping and folding techniques
  • Scoring and Sourdough decorative scoring
  • How to grow and maintain your own starter from scratch
  • Different types of flour and their uses

Students get to bring home:

  • 1 Sourdough (500g)
  • 3 Baguettes (25-30cm long)
  • 12 Rosemary Ciabatta (6x6cm)
  • Rye starter in an air-tight glass jar
  • FAQ booklet on Sourdough, Starters, and Flour

Course Details:

  • Time: 9.30am – 6.30pm. (2-hour lunch break included)
  • Duration: 9 hours
  • Type: Full Hands-on
  • Recommended age: 21 Years Old and above
  • Equipment, ingredients, and packaging will all be provided.

*Students will be working INDIVIDUALLY for Sourdough, and in PAIRS for Baguette and Ciabatta