2025 Dates: March 14,15,16 (in Seville, Spain) ; November 14, 15,16 (in Seville, Spain)

2026 Dates: February 28, March 1, & 2 (in Seville, Spain); November 15,16,17 (in Paris, France)

A 3-day master class for anyone and everyone who wants to bring good bread back into their diets.
Learn about the theory of bread-making (yes, it's just as important) and practical hands-on bread production.
 

The purpose of this master class is to learn how to make bread the old-fashioned way, using both hand and machine, with ancient wheat flour. We will make 2 or 3 kinds of bread every morning. We will learn different cooking techniques, different flavoring, and different timing and their consequences on bread-making.
 

We will learn how to start a starter, how to keep a starter alive, and how to use a starter. We will also use fresh yeast for certain types of bread, including but not limited to hamburger buns and brioche. We will also create flavored bread using seeds and cereals, cacao, figs, walnuts . . .  Each participant will take home the bread he or she has made.
 

At the end of each day, we'll finish the class with a bread tasting & discuss the bread we've produced with a glass of wine, cheese, and a light late lunch.

• Learn essential bread-making terminology
•  Learn to make your own starter & keep it alive
• Learn bread-making techniques using either a starter or fresh yeast
• Learn to make simple and more complex bread recipes. 
• Hands-on baking experience, Tasting of bread, including a light lunch
• Take home your own bread creations 
• Small group sizes (maximum of 7 students)
• All levels welcome
• Learn from an experienced French chef
• Taught in English in
• Convivial and stress-free

This workshop is offered in Seville, Spain, Paris, France and online. The online version of this class is 300 euros for 3 days with a minimum of 4 participants—possibility to offer it in a 2-day intensive session. Please inquire for further details.

The class begins at 9:00 am 

We will start where all good bread should begin, with our starters. 

Today we will begin our starter and prepare a poolish for baguette. As we will not yet have a good starter and we still want delicious bread, we will work on quick bread recipes. 

Light Lunch 1:00 pm Day ends at 2 pm 

Class begins at 9:00 am

We will shape the baguette & brioche dough. Prepare & bake sourdough bread in cocotte Bake Sandwich Bread & Potato Rolls 

Light Lunch - Pan Bagnat 1:00 pm 

The class begins at 9:00 am

Shape and bake baguette & brioche
Focaccia
Final presentation & Q&A over a light lunch of focaccia with cherry tomatoes and olives, cheese, wine, charcuterie, & baguette!