Next class: Summer 2017, taught by Anna Mays and Heike Meyer
Level: All levels
Costs: $95 per Person - coffee, tea and tasting lunch included
Humankind's oldest, simplest and most remarkably varied form of bread, flatbreads have been a staple of diets around the world for over 6,000 years. Taught by baker-anthropologist team Heike Meyer and Anna Mays, this class will cover the history, culture and baking techniques of different flatbreads, including unleavened, sourdough, ancient grain and non-grain breads.
We will then get our hands into some dough and make a variety of classic naturally leavened flatbreads as well as lesser known flatbreads, like a Mediterranean chickpea-based bread known as Farinata in Italy and Socca in France, and then bake them in the wood-fired oven. Students will take home a handout with recipes and instructions how to make these flatbreads at home.
Discover the varieties of Flatbreads of the World with us and leave inspired and ready to bake!
The class includes a tasting lunch where we will sample the breads with traditional and seasonal toppings and there will be pleanty of time for Q&A.
Please email us if you have any questions
Please be aware of our cancellation policy:
- Full Payment is due upon registering for a class. We understand that there will be circumstances whereby you will need to cancel your course or change the date. Given two weeks or more notice we are happy to offer a full refund.
- If we need to postpone or cancel a class either a full refund will be given, or you can use your payment as a credit towards any future class.
- If you need to cancel last minute - two weeks or less of the class date - a full refund will be offered if we can refill your booking. Otherwise a 50% refund will be issued.