Covering a variety of technical and practical information over a 3 hour session, you will be making spelt honey boules, Scandi rye bread with sunflower and treacle, and focaccia with rosemary. You will also be learning how to shape doughs correctly to create free form loaves, and also gain familiarity with next level recipes using alternative grains. 
 
Working in my kitchen by the beach, this is an informal class and all levels of experience welcome. Equipment and ingredients are provided along with recipes (and brownies with hot drinks!) and you will take home everything made in class. Private parties also available on request.