Join me at Cookbookbake and learn how to make this wonderfully versatile buttery enriched dough. You will learn how to make the dough, rest it and then make it into lots of lovely bakes that you can make at home. - you will take home lots of lovely baked brioche & recipes - suitable for vegetarians - allergens: wheat gluten, dairy, eggs, sulphur dioxide (dried fruit), nuts - all ingredients are natural The workshop is: - suitable for beginners and intermediate skill levels - max 8 participants - half day, 3.5 - 4 hours - not suitable for substitutions or alterations as this can fundamentally alter the outcome of the bakes The workshop is a combination of hands on cookery and demonstrations. Coffee and light snacks will be provided by Sugardough. This course is not aimed at children. The course is however suitable for older children that are interested in baking and can work independently. We suggest that children should be at least 14 years old as the class is physical and r...
About your Mentor
About your Mentor
I started my career as an apprentice pastry chef over 25 years ago in Melbourne. I opened Sugardough in Hove in 2009 and also have a bakery and café on Market Street in the heart of Brighton’s Lanes. I have always remained true to the ethos of using traditional baking techniques and top-quality natural ingredients - plus plenty of time, care and passion - to deliver the very best handmade cakes, sourdough bread, pastries and savouries. I love teaching and think it is important to pass on skills.
Strengths to develop
Public Liability Insurance
First Aid Training
First Aid Kit
Coronavirus Safety Policy
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• No refunds are given except in the case of a cancellation by the Mentor.