Artisan breads

Artisan breads
Start Date

Apr 23


2 classes

April 23 & April 30 / 7pm - 10pm



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With this course of 2 classes you will learn the techniques to make those traditional preparations that we all enjoy, from the ingredients and their differences, to the techniques of fermentation and kneading to obtain soft, fluffy and tasty breads. In the first class we will be making a classic focaccia, Parmesan bread and the classic Venezuelan ham bread. In the second class you will be learning how to make cottage dill rolls, Pan de bono and brioche bread.

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