4 hours of hands on tutelage by Rebecca Sutton, an experienced artisan baker and ex owner of Mudgee Sourdough and The Itty Bitty Bread Shop. Learn the skill of making a good brioche dough and utilise the same recipe to make different products.
Each person will make brioche doughnuts (x5), buns (x4), scrolls (x 4) and loaf (x 1 - to take home and bake).
Included also is a light lunch and refreshments.
$240 pp
(BYO apron, loaf tin, esky and ice bricks, containers to take baked goods home)
