AlchemyOfBread9.jpg
AlchemyOfBread1.jpg
AlchemyOfBread11.jpg
AlchemyOfBread10.jpg
AlchemyOfBread8.jpg
AlchemyOfBread3.jpg
AlchemyOfBread7.jpg
AlchemyOfBread4.jpg
AlchemyOfBread6.jpg
AlchemyOfBread5.jpg
AlchemyOfBread2.jpg
AlchemyOfBread9.jpg
AlchemyOfBread1.jpg
AlchemyOfBread11.jpg
AlchemyOfBread10.jpg
AlchemyOfBread8.jpg
AlchemyOfBread3.jpg
AlchemyOfBread7.jpg
AlchemyOfBread4.jpg
AlchemyOfBread6.jpg
AlchemyOfBread5.jpg
AlchemyOfBread2.jpg

The Alchemy of Bread

$208.00

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 simple rustic 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.

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.

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 simple rustic 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.

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.

ESSENTIAL INFO

If you purchase a ticket for this course, all the information on this page will be emailed to you with your ticket.

👥 Suitable for: Ages 18 and up

📍 Venue: Bellingen High School (mobility aid accessible)

📈 Level: Suitable for all skill levels

⏰ Schedule: Thu–Fri, 9am – 4pm (2 Full-Days)

🏷️ Extra costs: This course has a cost of $80 for materials

⚠️ Extra info: This course is not adjustable to be gluten free. Please contact us to discuss any other dietary requirements prior to the course.

🚗 Check your venue: If you are booking multiple courses, we are unable to provide transport between venues.

Required skills & experience

  • No experience required

Supplies that will be provided by your tutor

Cost of $80 includes:

  • Printed recipe booklet

  • Sourdough starter in jar

  • Dough scraper

  • Bread lame

  • Dough whisk

  • Ingredients and materials for the course (excluding focaccia toppings)

NOTE: Supply costs will be collected by the tutor before Camp Creative.

Supplies that you need to bring to 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 (the tutor will have some available to use for the duration of the course)

Learning outcomes

  • Gain understanding of the key principles of bread making, including fermentation, gluten development, hydration, and proofing.

  • Explore practical techniques for mixing, shaping, scoring, and baking different styles of bread.

  • Prepare and bake a variety of styles of breads, including focaccia, flatbreads, and enriched dough.

COURSE PLAN

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

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.

“The Alchemy of Bread , 2 day course was fantastic. The instructor was very knowledgeable, friendly and organised. The course was well paced and allowed plenty of hands on experience.”
— Happy Camper Review
“Great tutor, easy going, well paced and delicious bread at the end of it all.”
— Happy Camper Review

BUY TICKETS