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Beginners Bread Making


Next Available: Sun, 03 Mar 8:00AM
6.0 hours
Book Now (http://weteachme.com/l/2xmELBor)

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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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 since 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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Cancellation & Refund Policy

Dear valued Customer,

We strictly have a no Refund Police. 

Regards

Convent Bakery

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111 Reviews
5 stars
94
4 stars
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3 stars
4
2 stars
2
1 star
1
Janet

04 February 2019 • Beginners Bread Making

Can't recommend this class highly enough. It was well organised from start to finish and very informative. Our baker was a terrific instructor and so supportive of our efforts. Had a huge amount of fun and came away with a tasty selection of breads to share with the family.

Jason

30 January 2019 • Beginners Bread Making

Very good. Chris, the baker, was great. I would highly recommend this course for anyone wishing to learn some baking basics.

Annette

29 January 2019 • Beginners Bread Making

Chris bread maker good at explaining and assisting learners. Course should be streamlined ed as not enough time allocated to actual bread making i.e. white bread took longer to cook and sourdough required additional time and meant that learners had to stay back until 2.30 pm . Questions learners required answers to were rushed over and students told to look at UTube to see how sourdough bread was made !. This is unacceptable . A better approach overall would be to drop scone making and concentrate on providing quality information on breadmaking i.e sourdough starter .

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