Bread baking begins at Food at 52

At the beginning of the month, our very own Stuart launched his first baking class with us. Here's Natasha's account of her experience taking part.

I joined an intimate evening of getting our sleeves rolled up, knuckles deep in kneading dough and creating a veritable array of loafs and buns that would look good in any bakery window.

We learned how to plait white bread dough into intricate patterns, bake soft and flavoursome rosemary focaccia, infuse aromatic cardamom into sweet raisin buns, and create Indian paratha in a blink.

The accompanying home made goodies to go with our creations went down a storm. We appreciated the bolster of much needed energy after all that hard work “working” the dough. John had made his chicken liver, cognac and orange pate and the dal from our Southern Indian course. Along with our free flowing wine, there was also hummus, smoked salmon and cream cheese to dunk and test our breads out with.

The sweet buns were finished with some espresso and nicely completed an enjoyable evening with new and familiar faces.

If you are interested in taking a baking class with us, please get in touch. 

Natasha x

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