Join us for our Nordic Baking class taught exclusively by Richard Bertinet.
With a climate suited to a range of cereals but particularly rye, the Nordic region has a wealth of baking history and a mind-blowing range of breads and treats to discover. Richard will teach you the skills to make Saffron buns, a Swedish rye and caraway bread, sourdough knäckebröd crackers as well as a festival bread created by our friends at Skaertoft Mill in Denmark and, to finish, prune and cardamon doughnuts. There will be plenty of hands on time to practice what you are learning.
At the end of the baking you will all sit down to enjoy a late lunch with a well-deserved glass of wine and a chance to ask Richard any questions.
The day starts at 10am and will finish around 3.30 to 4pm. Please bring a bag and a large biscuit tin or Tupperware container with you so that you can take home some of your delicious creations.
