
BREAD BOOSTER
Description
For all passionate bakers, this class is for you! Join us in this workshop to revisit and practice your baking skills. With the Chef’s guidance and assistance, you will be able to perfect your technique every step of the way while working with several doughs: baguette tradition, baguette courante, pain complet and pain de campagne. This is your chance to boost your kneading, shaping and scoring skills and learn to integrate different types of pre-ferment to your dough. The baking world can be so intricate, prepare your questions as our chef will be ready to answer all inquiries and provide you with his best tips to take you one step closer to your desired results.
We highly recommend taking Bread Science 101 before booking this class, as this is a practical workshop and some theoretical notions are essential to grasp before digging deeper in the baking world.
Time
8:30 AM to 2:30 PM.
Location
Registration fees
$140
Course fees include
Breakfast and lunch, a recipe sheet, a 2.5 kg bag of Farine de Tradition, a bakelab tote bag, and all the breads you make.
For more information, contact us on +961 3 114 380 between 8:00 AM to 4:00 PM or email us at hello@bakalianbakelab.com.
Payment is required to secure your seat in our classes. We accept all credit cards through our website. For cash payments, you need to pay 48 hours after booking your spot otherwise it will be canceled.
Due to limited seating, we request that you cancel one week before a scheduled class. This gives us the opportunity to fill the class. If you have to cancel your class and you notify us a week before, we can postpone your seat for up to 3 months. However, if you do not cancel prior to 1 week, you will lose the payment and your spot for the class.
We’re happy to schedule private classes around our existing schedule. We require a minimum of 5 students for a private class. To schedule a class and for more information, please contact us.
– Maintain a safe distance from others
– Wear a mask at all times
– Clean your hands often.