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Intensive four-day course in bread making and patisserie.
Acquire great new skills with the expert guidance of award-winning baker and author Emmanuel Hadjiandreou.
Learn how to bake in domestic and professional ovens with recipes that use both sourdoughs and commercial yeasts. This is a hands-on course that concentrates on the importance of ingredients and on fermentation methods. Products covered will be:
No prior baking experience is necessary; just enthusiasm and a desire to make real bread.
This course includes light refreshments and lunch. All ingredients, equipment and recipes are provided by the School.
"One of the best courses I have ever attended. Emmanuel was truly excellent and inspirational."
"Well demonstrated, clear instruction; gave me confidence to carry out the instructions and try out various recipes at home. Fantastic and thoroughly enjoyed the whole course. I feel inspired."
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