Introduction to Bread - Real Bread - Greystones Wicklow

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 . This is a standing class of 3 hours with adhoc breaks.

ON TIME

Our courses start at 6 pm sharp and we would greatly appreciate if everyone is on time.

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. Classes are non transferrable if you are not able to attend within 14 days.