4.65

60

Beginners Bread Making


Next Available: 30 Sep 8:00AM
6.0 hours

Description

The warm complex aroma of a freshly baked load of bread can be an utterly tantalizing experience. Bread making and baking in general should be simple - and most importantly, fun.

Our bread making workshops will encourage you to have fun at home experimenting with bread. We'll talk you through the bread baking process, explaining each step along the way. You will be able to replicate this at home for the enjoyment of friends and family.

Workshops include:

  • Welcome cup of Fairtrade organic coffee or tea
  • Convent Bakery embroidered apron made from 100% Fairtrade cotton
  • Woodfired scones for morning tea, which you make, eat and take home
  • Lunchtime walk around historic Convent buildings, grounds and artist studios
  • Pizza for lunch, which you make, eat and take home
  • All recipes and baking methods
  • 1 kilo of organic flour to take home
  • Basic authentic sourdough bread techniques, which you will use on the day to mix and bake your own bread and rolls to take home

All workshops are hosted by one of our fully qualified bakers or pastry chefs.

Private bookings are available with a minimum of 8 people any day of the week.

Note: A "no show" fee will apply if the customer wish to rebook the class 

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Class Schedule

What you will learn
  • How to have fun at home experimenting with bread
  • Discover the bread baking process with each step explained
  • How to replicate the process at home for the enjoyment of friends and family
What you will get
  • Welcome cup of Fairtrade organic coffee or tea
  • Woodfired scones for morning tea, which you make, eat and take home
  • Lunchtime walk around historic Convent buildings, grounds and artist studios
  • Pizza for lunch, which you make, eat and take home
  • All recipes and baking methods
  • 1 kilo of organic flour to take home
  • Basic authentic sourdough bread techniques, which you will use on the day to mix and bake your own bread and rolls to take home
  • Convent Bakery embroidered apron made from 100% Fairtrade Cotton

What to bring
  • Notebook
  • Writing materials
  • A camera to document your experience
  • A carry bag to bring home all the delicious products you create during the day
What to wear

Comfortable clothes with closed shoes


Logo

Convent Bakery

Vendor sincce 2012

The Abbortsford Convent is an extraordinary place and is becoming an important arts, educational and cultural precinct in Melbourne. It is an invaluable resource for the arts community for training and education, an incubator for creativity and the sharing of ideas, and a place for community participation and enjoyment.

The 11 magnificent buildings and gardens are spread over 6.8 hectares in a sweeping bend in the Yarra river and are surrounded by the Collingwood Children's Farm and Yarra Bend Park.

Nestled within the walls of the Convent Annexe or Kitchen Wing are two magnificent wood fired masonry ovens built in 1901, which were once used by the Sisters of the Good Shepherd to bake all food once served at the Convent.

It is in these amazing ovens that the Convent Bakery, through the hands of its Artisan Bakers, produces a unique variety of old-fashioned wood fired bread.

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Cancelation & Refund Policy

Dear valued Customer,

We strickly have a no refund police. If one weeks notice is given you will be able to swap into a nother class. 

Regards

Convent Bakery

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60 Reviews
4.65
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ivor

16 September 2017 • Beginners Bread Making

We had a fun day learning how to bake. Arnaud the instructor was also excellent. I would highly recommend this course.

David

15 September 2017 • Beginners Bread Making

I really enjoyed the course and learned a lot. It covered a good range from scones (easy) to sourdough (not so easy) and not only covered how to make the dough but how to make your loaves look pretty too. The only thing I would improve would be to have a bigger gap between morning tea and lunch.

Harmandeep

06 September 2017 • Beginners Bread Making

Enjoyed the class. Chris was absolutely brilliant and took us through the paces at a comfortable pace so we can follow without stressing. The notes given for taking home need improvement as most of, if not all, will forget a step or an ingredient there, what we were given need formatting more information step-by-step as we went through the class and some instruction photos will go a long distance. The b'fast and lunch that we made were finger lickin' good. Recommended.

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