The Alchemy of Bread
IMPORTANT TO NOTE:
For ages 18 to adult - Suitable for ALL skill levels
Venue is BELLINGEN HIGH SCHOOL (mobility aid accessible)
Course runs for 2 FULL-DAYS - Thursday to Friday 9am until 4pm
This course has an extra materials cost of $65
Need an NDIS invoice? Call Nicole on 0419 379 146 during business hours BEFORE booking.
A hands-on course designed to help explore the art and science of bread making.
Learn how to make a range of breads from scratch, including a rustic sourdough loaf, pillowy focaccias, crisp flatbreads, and sweet, spiced cinnamon scrolls.
While this course is ideal for beginners, it will also appeal to home bakers who want to deepen their understanding of the science behind fermentation, gluten, dough development and the joy of baking.
Keen on this two-day course? You could pair it with a three-day course to fill up your week! Check out the other options here.
IMPORTANT TO NOTE:
For ages 18 to adult - Suitable for ALL skill levels
Venue is BELLINGEN HIGH SCHOOL (mobility aid accessible)
Course runs for 2 FULL-DAYS - Thursday to Friday 9am until 4pm
This course has an extra materials cost of $65
Need an NDIS invoice? Call Nicole on 0419 379 146 during business hours BEFORE booking.
A hands-on course designed to help explore the art and science of bread making.
Learn how to make a range of breads from scratch, including a rustic sourdough loaf, pillowy focaccias, crisp flatbreads, and sweet, spiced cinnamon scrolls.
While this course is ideal for beginners, it will also appeal to home bakers who want to deepen their understanding of the science behind fermentation, gluten, dough development and the joy of baking.
Keen on this two-day course? You could pair it with a three-day course to fill up your week! Check out the other options here.
IMPORTANT TO NOTE:
For ages 18 to adult - Suitable for ALL skill levels
Venue is BELLINGEN HIGH SCHOOL (mobility aid accessible)
Course runs for 2 FULL-DAYS - Thursday to Friday 9am until 4pm
This course has an extra materials cost of $65
Need an NDIS invoice? Call Nicole on 0419 379 146 during business hours BEFORE booking.
A hands-on course designed to help explore the art and science of bread making.
Learn how to make a range of breads from scratch, including a rustic sourdough loaf, pillowy focaccias, crisp flatbreads, and sweet, spiced cinnamon scrolls.
While this course is ideal for beginners, it will also appeal to home bakers who want to deepen their understanding of the science behind fermentation, gluten, dough development and the joy of baking.
Keen on this two-day course? You could pair it with a three-day course to fill up your week! Check out the other options here.
BUY TICKETS
YOUR COURSE TUTOR
TAMARIN RYAN FRATER
I grew up surrounded by good food, and developed a love for cooking from a young age.
As a teenager, I became known for baking cakes, I loved the precision and joy they brought people. During my university years I began to explore the savoury side of cooking, embracing a more curious and scientific approach to food and flavour. It was bread, however, that brought everything together.
Bread offers the perfect balance: the structure and discipline I loved in baking, with the intuition and playfulness of savoury cuisines. It's a process that’s both deeply meditative and endlessly fascinating; part ritual, part science, and always full of small, beautiful surprises.
I bake as a way to slow down, connect, nourish the people around me, and to share joy.
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This immersive course invites you into the world where science meets magic, and flour, water, and salt transform, through time, touch, and fermentation, into nourishing, beautiful bread.
We’ll explore not only how to make bread, but also why it behaves the way it does. Expect two days full of flour-dusted hands, delicious aromas, and warm, lively conversation.
We’ll wrap up the course by gathering around the table to share and enjoy what we’ve made together and discuss what we’ve learnt and celebrate the joy of baking.
This course is not adjustable to be gluten free, please contact us to discuss any other dietary accommodations prior to the course.
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Please bring the following on your first day of class:
Apron
3 cotton tea towels
Paper bags/ containers for taking home baked goods
Some toppings for focaccia that suit your personal taste
Optional- If you have a dutch oven/ Cast iron pot with lid please bring one with you, though I will have some available to use for the duration of the course.
This class has an extra materials cost of $65, which is payable directly to the tutor.
Once you book your ticket, the tutor will be in touch to arrange payment.
Cost includes:
Printed recipe booklet
Sourdough starter in jar
Dough scraper
Bread lame
Dough whisk
Ingredients and materials for the course (excluding focaccia toppings)
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Suitable for everyone.
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NOTE: THIS IS A PLAN ONLY AND SUBJECT TO CHANGE
DAY ONE
Introduction to breadmaking: sourdough starter, gluten development, hydration, and mixing techniques
Hands-on practice: begin your own sourdough loaf, enriched dough, and flatbread
Learn shaping and proofing methods for different dough types
Prepare doughs for overnight cold proofing
Cook and share flatbreads together
Wrap-up discussion and Q&A
DAY TWO
Score and bake your sourdough loaves
Prepare focaccia dough for a quick ferment
Fill, shape, and proof cinnamon scrolls
Top focaccia
Final Baking
Enjoy a shared meal, discussion, and celebration
Package up baked goods to take home
Wrap-up discussion and Q&A
