Warm, golden, and loaded with halloumi and fresh herbs - this is bread for real life.

 

No yeast, no kneading, but rich with eggs, premium cheese, and bold Mediterranean flavors that make it feel anything but simple.

Inspired by traditional Cypriot cheese bread, this is the kind of recipe that becomes a staple in your kitchen - sliced warm for breakfast, packed into lunchboxes, or served alongside wine when friends drop by.

Join Babette (published author, international bread judge) in her dedicated bread studio for an evening devoted to this protein-rich, flavor-packed loaf.

 

You'll master the classic halloumi and mint combination, then explore how to adapt the dough with olives, jalapeños, or seasonal herbs.

 

While your loaves bake and fill the studio with the scent of melting cheese and fresh mint, enjoy coffee, tea, and savory snacks.

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What You'll Learn

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• How to make rich, no-yeast bread with eggs and premium cheese

• The classic halloumi and mint pairing

• Adapting the base recipe with bold add-ins and seasonal variations

• Techniques for achieving the perfect golden crust and moist interior

 

This is approachable baking that doesn't cut corners on ingredients or flavor. You'll leave with two freshly baked loaves and a versatile recipe worth making again and again.

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Skill level: Beginner
Duration: 2.5 hours
Date: Wednesday, February 4th, 6:30 PM
What to bring: Apron, container for your breads, notepad and pen
Price:  $70 per person | $60 per additional person

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Includes: Coffee, tea, savory snacks, premium ingredients (halloumi, fresh herbs, eggs), two savory cheese breads

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