They say you should never stop learning and growing, whether it is upgrading your skill at work or picking up new knowledge for a hobby. When Brasserie Bread invited me to attend their Home Baker workshop, I was thrilled I’d soon be able to add baking good bread to my list of skills.

Brasserie Bread - Home Baker Workshop - racks of freshly baked bread, fresh from oven

Other Brasserie Bread baking workshops include Baking with Brioche, Baking with Grains & Seeds, Artisan Baking (Sourdough) and Perfect Pastry.
These classes are great as a gifts and can turn an ordinary weeknight into an evening of fun and productivity. The home baking workshop is ideal for those who want to get down to the basics of artisan baking. In a hands-on environment, we learn that baking good bread involves technique, practice, good ingredients and lots of patience. More specifically, we are taught:
1. The correct mixing and hand-kneading technique for even distribution of ingredients

Brasserie Bread - Home Baker Workshop - mixing and hand-kneading techniques

2. The fermentation process and how to allow time for flavours to develop thoroughly and naturally

Brasserie Bread - Home Baker Workshop - developing the dough

Brasserie Bread - Home Baker Workshop - resting and fermentation process

3. Hand moulding and shaping techniques

Brasserie Bread - Home Baker Workshop - olive and rosemary bread

Brasserie Bread - Home Baker Workshop - baguette

Brasserie Bread - Home Baker Workshop - schiacciata con l'uva

Brasserie Bread - Home Baker Workshop - close up of schiacciata con l'uva

Brasserie Bread - Home Baker Workshop - epi

4. The art of scoring and then baking

Brasserie Bread - Home Baker Workshop - scoring

5. Taste testing

Brasserie Bread - Home Baker Workshop - cheese plate and bread tasting

The class overall took slightly over 3 hours. We ended up producing our very own baguette, schiacciata con l’uva (as seen on Masterchef), epi (a French “wheat stalk bread”) and a handful of kalamata olives & fresh rosemary boule. Plus I got to take home these freshly baked breads and several others in an enormous goodie bag!
I thought it was time well spent! 🙂

Brasserie Bread - Home Baker Workshop - JENIUS attends baking class - before and after contrast

Brasserie Bread
1737 Botany Rd, Banksmeadow, NSW
Phone: 1300 966 845
Web: www.brasseriebread.com.au


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Brasserie Bread on Urbanspoon
JENIUS attended the Home Baker Workshop as a guest of Brasserie Bread.

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.
  • I love how the smell of bread baking permeates my house. It makes me very happy. I love the look of the kalamata olives & fresh rosemary boule and the wheat stalk bread.

  • Wow – this is MY KIND of ‘learning’. I saw the recent episode on MC and was IN LOVE!!! What a wonderful class!

  • Looks delicious and the smell of bread baking would’ve been divine!
    Oh, btw, your apron makes for a gorgeous dress print too!

  • omg, i love Brasserie bread. i’m uber jealous of everyone taking these classes!
    I might even have to head down there myself. like seriously.

  • I’m dying to try that one with grapes since Masterchef!
    PS Cute headband!

  • Id really love to learn how to bake. i have been a chef for over 6 years and have cooked mostly Filipino recipe but would really love to delve into baking. I love this blog.

  • I really love the way they make bread with patience and love. Looks like a really great class. Thanks for sharing 🙂

  • Bread, when it’s done well it’s oh so good! Such a basic item really!

  • Jen

    You should have smelt my car on the drive home! I kept the windows up so the lovely scent wouldn’t escape, lol

  • Jen

    This class was great! This was my first time baking bread and I really got to master the hand-kneading techniques!

  • Jen

    Thanks! Yea, it’s a cute little apron… I love that it has 2 side pockets instead of the usual large one at the centre.

  • Jen

    Do you have your eye on a particular class?

  • Jen

    Hehe, thanks – this headband is one of my faves! I love the detail on it and it’s rare finding a nice navy one!
    I think I should have added a wee bit more sugar on my schiacciata con l’uva…

  • Jen

    Thank you 😉 I’m sure you’ll pick up baking really quickly with your experience as a chef!

  • Jen

    Their passion definitely comes through in the quality and taste of their range.

  • I can almost smell the bread from your photographs! 🙂 Looks like a fun and informative class.

  • Jen

    Can’t agree more! 😀

  • I love bread, it’s one of my favorite foods in the world.
    It has to be good bread though like Brasseie bread.
    I’d really love to do this course.

  • I would love to do a class like this because I have problems with working with yeast and nothing beats the smell of fresh bread out of the oven. Looks wonderful Jen!