Date: Thursday, March 23
Time: 09.30 – 13.30
Presenter: Karen Spink
Do you love freshly made bread, but don't always find the time to stand kneading, resting, punching back then resting again before finally getting on with the baking? An ancient art, bread making in all forms is found in most countries of the world. Learn how to bake the simplest scones and Irish soda breads to healthy seeded as well as the more labour intensive enriched breads. Not for the gluten intolerant!!!
Karen is a keen cook who sometimes ventures into catering with the business Kaz Cooks. Taking a break for now, she still enjoys presenting classes at Workshop Week
What to bring: Apron, containers for left overs
Who can attend: Adults
Workshop Fee: Members CHF 20, Non-members CHF 30
Materials Fee: CHF 35.00
Cancellation Deadline*: March 21
*If you cancel your registration at any time you will be charged a processing fee of CHF 5.00.