Introduction to Bread - Real Bread - Dublin

I’m a trained chef and naturally leavened bread enthusiast with a background in working in a number of bakeries before setting up my own company Bread 41. I have worked in Ballymaloe Cookery school were I learnt a true how to treat ingredients with the utmost respect. After Ballymaloe I was involved in setting up the Firehouse bakery and became its head baker. I have travelled the world from San Francisco to Ballycastle perfecting my skills in between and have had the fortune of working with some amazing bakers and I wish to share the skills I have learnt to help you make real bread.

I’ll teach you how to make an homemade bread from scratch using a variety of methods.

Everyone is encouraged to have a laugh, while everyone gets "hands-on” bread making experience at a relaxed pace, and our team are always on hand to insure that our customers every need is catered to. After a quick introduction it’s down to business. We start by weighing our ingredients and making a variety of breads. We teach you how to make and sustain a sourdough starter, along with teaching you how to knead and make a variety of breads in different shapes and sizes. The primary objective is to help you build confidence in all aspects of real bread making.

Courses have between 12-14 people and suitable for all abilities .

ON TIME

Our courses start at 6 pm sharp. Because our bakery is located in an industrial premises people who arrive after 6pm will not be able to access the premises and will forfeit their course at their own expense.

SPECIFICS

The class costs includes recipes, a light welcome spread to start. And plenty of bread of course!

Bring a bag with you for carting the breads you make home with you!

CANCELLATION

Bookings cancelled within 29 days of the start of a course are non-refundable and non-transferable.

Host or Publisher Bread Nation