3-day Bread Master Class

Learn to Bake French Bread in a 3-day Bread Master Class in Paris

While we offer a 3-hour bread making class where you will learn the techniques for making baguettes and other delicious French bread, great bread is not made in a day. This 3-day master class will deepen your appreciation of breadmaking and make you a master-in-training because, of course, practice makes perfect.

Learn to make bread the old-fashioned way by hand and by machine. Shape, proof, & bake 2-3 different kinds of bread every morning. Bring good, healthy bread back into your life.

500.00€

Classes taught in English

Class Duration: 3 half-days (lunch included each day)
Price per person: 500€

In order for us to provide this program, we require a minimum of at least 2 people. We will review your request and confirm your booking once 2 participants have booked. No payment is required till the dates are confirmed. Once we have 2 participants, subsequent participants can book directly. The course is limited to 6 participants max. Please email us if you would like to book for more participants.

Note: Accommodations are not included. For information on where you can stay, we can provide a list of suggestions of where to stay in Paris if you wish.

Highlights

  • Learn essential bread-making terminology
  • Learn to make your own starter & keep it alive
  • Learn bread-making techniques using either a starter or fresh yeast
  • Learn to make simple and more complex bread recipes
  • Hands-on baking experience
  • Tasting of bread, including a light lunch
  • Take home your own bread creations
  • Small group sizes (maximum of 6 students)
  • All levels welcome
  • Learn from an experienced French chef in English in a convivial and friendly atmosphere

Privatize a Bread Masterclass

Want to privatize the class for your family or group? Private class price: 1800€ for up to 3 people (additional charges for groups above 3 people). Please inquire for larger groups. Email us about a private bread masterclass.


We will learn how to start a starter, how to keep a starter alive, and how to use a starter. We will also use fresh yeast for certain types of bread including but not limited to, hamburger buns and brioche. We will also create flavored bread using seeds and cereals, cacao, figs, walnuts . . .  
Each participant will take home the bread he or she has made. We will provide a list of equipment with the addresses where to purchase them and a few useful tools like an excel file to calculate hydrometry of the dough.

At the end of each day, we’ll finish the class with a bread tasting & discuss the bread we’ve produced with a glass of wine, cheese and a light late lunch.

See some of the results from our first masterclass, here.

Our 2020 dates in Paris:

April 17,18,19 (Friday through Sunday)

May 19, 20, 21 (Tuesday through Thursday)

June 26, 27, 28 (Friday through Sunday)

October 24, 25, 26 (Friday through Sunday)

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