Making Artisan dough’s from scratch we take you through 5 different regions of Italy and celebrate the many different types of bread each offer. In this class we make slow leaven breads from scratch. Learn the art of mixing flour and yeast to make your own pre-ferments for that sour dough flavour. We will make long artisan loaves as well as small panini, pizza and focaccia

Ciabatta
Mini Panini for all occasions
Pizza Napoletana
Pizza Fritta
Panzerotti
Focaccia Pugliese
Semolina Loaf

Please bring a large container to take home your breads