Introduction to Artisan Bread

Artisan Bread Workshop: The Foundations

This is where your bread journey begins - and where it should begin.

If you want to bake real bread at home, this is your proper starting point. Not sourdough. Not specialty techniques. This. The fundamentals matter, and skipping them means struggling later.

You'll learn what real bread is - flour, water, salt, and time. The ingredients, the techniques, and the simple process that's nourished humanity for thousands of years.

Master this, and everything else opens up: preferments, sourdough, the whole bread-making vista.

But this isn't theory. You'll spend most of your time hands-on, mixing, shaping, and baking your first country loaf : bread you'll actually want to eat.

This is where your bread journey begins. You'll learn the fundamentals of real bread -the ingredients, techniques, and the simple proces

The Experience:

Work alongside Babette (published author, international bread judge) in her dedicated bread studio for an afternoon devoted to getting it right from the start.

Tea and coffee flow throughout, and midway through we pause for a proper lunch - thoughtfully curated charcuterie with fine cheeses, accompanied by your choice of red or white wine.

You'll leave with two loaves: one freshly baked to enjoy immediately, and a second prepared dough to bake in your own kitchen, extending the learning beyond the workshop.

This is the foundation everything else builds on. Start here, and the rest becomes possible.

What You'll Learn:

The essential ingredients and techniques of artisan bread
How to mix, shape, and bake a classic country loaf
Why traditional bread differs from industrial bread (and why it matters)
The confidence to continue baking at home and the path forward

Skill level: beginner

Duration: 5 hours

Materials needed: Apron, container to take home your dough/bread, notepad and pen.

Price: $115

Includes: Tea, coffee, wine, curated charcuterie lunch, all ingredients, two artisan loaves