hosted by Eat & Mess
Taking inspiration from Scandinavian baking, you will be learning how to make three delicious breads using spelt, rye and wholemeal flours. Over three hours you will make Nordic spelt focaccia with dried fruit and nuts, grain and seed rolls and rye crispbreads. Using a range of techniques that you can recreate at home, you will be a convert to the Scandi style of breadmaking!
Our classes are very informal but well structured, taught in small groups for maximum experience. There will be lots of hands on baking, overseen and demonstrated by the teacher. At the end of the class you will take home everything made entirely by yourself, in addition to recipes from the day.
Private and bespoke classes are all available too by request.