Bread Baking with E5 Bakehouse in April 2020

Saturday 18th April - Saturday 25th April 2020

It's always a special joy to work with people like those good folk at the E5 Hackney Bakehouse.  They're just good guys, plain and simple.  They know what they want in terms of quality, and pursue their objectives with graft, panache  and vision, yet without ever having to compromise on their rock-solid beliefs in tradition and sustainability.   In a conveyor-belt world of insipid, identikit baking it's refreshing to see such success,  proof, perhaps, if this isn't straining the metaphor, that you can have your cake and eat it. 

And  this really is  such a deeply satisfying  course.   Ben, the owner/founder of the Bakehouse, is a generous, talented teacher whose enthusiasm for his subject is matched by his deep knowledge and he has passed on this skill and enthusiasm to his fellow bakers and teachers so you'll come away with a real understanding of the whole baking process, as well as the techniques required to reproduce the processes at home. On the first day you'll begin with an initiation into the mysteries of sourdough, and how to nurture the precious leaven.  The following  sessions will be full on kneading and baking, learning how best to prepare the Hackney Wild, as well as ciabatta, bagels and rye bread.  And not to forget  the most heavenly pizza dough, which we cook outside in an olive-wood oven.

It goes without saying that throughout the week there is a lot of on-going Quality Control, for few amongst us have the discipline or desire to resist the aroma of fresh-baked bread.  However, any  calory gain  is more than offset by the number of walks we have planned, and each day we encourage participants to join us on rambles across the hillsides, as long or as short as you require.  Some of these will involve foraging, for the arrival of Spring brings masses of edible leaves and herbs which our local cooks will identify and prepare for your dinner, and also fruit picking, for the trees will be full of oranges, and if we're lucky and it rains at the right time, the fields will be full of wild asparagus. 

Please contact us if you need more details, or talk direct to the staff at the Bakehouse.

The cost for the week is 1075 euros.  Single supplement 200 euros.   This includes all transfers (group airport tranfsers arranged) , full board and tuition costs.

 

Please contact us for group transfer times and recommended flights.
A deposit of 200 euros is needed to confirm your place which can be paid by bank transfer or by sending card details. 
Cancellation Policy:

Deposits: All deposits are non-refundable and non-transferable.
Full Payments: For places paid in full and then cancelled the following applies:

  1. More than 2 months before the start of the course: 100% refund less the deposit.
  2. 4 to 8 weeks before the start of the workshop: 50% refund less the deposit.
  3. Up to 4 weeks before the start of the workshop: No refund will be given.

 

 

  

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