Summer Flat Breads
Quebec summers are too short to spend them standing over a hot oven.
But that doesn't mean you stop baking. It means you bake differently.
Long before sourdough, long before the country loaf, there was flatbread. The oldest bread on earth. A piece of dough, a hot surface, and minutes later, something extraordinary.
Cultures across the Mediterranean, the Middle East, India, and beyond have known this forever. In Turkey, in Lebanon, in Greece, in Iran flatbread is not a compromise. It is the bread. Baked on a stone, a griddle, an open flame. Fast, honest, and alive with possibility.
This summer, we're bringing that tradition to the Quebec table.
The Experience
Join Babette in her bread studio for three relaxed, hands-on hours learning the art of flatbread. A simple, versatile Middle Eastern-inspired dough that you'll make from scratch and dress with the best of what summer has to offer.
You'll learn the technique, then discover how small, meaningful variations in spicing, topping, and method can take the same dough in completely different directions.
Then we eat... fresh flatbreads straight from the heat, topped with vibrant summer ingredients. Fresh cheese, cherry tomatoes, honey, herbs, nuts. A cold glass of wine. The kind of lunch that feels exactly right in July.
You'll leave with the recipe, the technique, and a bread you'll make all summer long.
Fast. Fresh. Ancient. Yours.
What You'll Learn
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The tradition and culture of flatbread across the Mediterranean and Middle East
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A simple, versatile flatbread dough — leavened and unleavened methods explained
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Stovetop and oven techniques for the perfect result at home
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How to build meaningful, delicious variations from one foundation
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Fresh summer toppings that turn flatbread into a meal
Skill level: Beginner
Duration: 3 hours
Price: $100
Includes: Coffee, tea, wine, fresh summer flatbread lunch with seasonal toppings, all ingredients, recipe guide and your own delicious flatbread to take home.
What to bring: Apron, notepad and pen
Summer Flat Breads
