LEARN THE ART OF ARTISANAL BREAD BAKING

Ready-made brown bread may be on the list of zero-rated food items but there’s not much that can beat the thrill — or the evocative smells — of the kitchen filled with the aroma of freshly made home-baked bread. The bread enthusiast who’d like to take bread making a step further can learn the art of making artisan breads. Think hand-crafted rustic breads packed full of flavour and made using sourdoughs crafted into different shapes, using a range of flours.

Learning the art is a commitment to quality — and you’ll never want to eat an ordinary loaf again. To master baking your own artisanal breads it’s best to learn from an expert. The chefs at Pick n Pay Good Food Studio in Sandton will share the secrets of sourdough bread-making at a two-day masterclass. On the menu are the basics of artisanal bread-baking and the course includes making a caraway sourdough loaf, olive and fig bread, grissini parmigiano, beautiful melt-in-the-mouth croissant made with real butter and a seed and flaxseed bread. Who knows, you could soon set up a stall selling your own artisanal bread and bakes.

Dates

A two-day course, Thursday and Friday 12 & 13 April, 9am-1pm.

Cost

R980 per person less 20% discount for Sunday Times readers quoting STFood4

Bookings

Telephone 011 998 3310 or goodfoodstudio@pnp.co.za