School Excursions
In September 2008 Brasserie Bread commenced school excursions to its bakery. These excursions are designed to introduce children of a wide range of ages to artisan baking with a focus on traditional, natural food production.
The excursion will commence with a tour of the working bakery followed by a discussion of the techniques and history of bread making led by one of our artisan bakers. The excursions apply to many areas of the school curriculum including:
- PDH & PE: the complex carbohydrates provided by bread are a vital part of a balanced diet in the right quantities. Overly processed bread that is high in sugar (as found in supermarkets) does not qualify as a substitute for natural, good quality bread.
- Biology: Brasserie Bread uses its own live yeast Starter culture in its sourdough production. This Starter has now been cultivated and carefully maintained for over 14 years and is responsible for the delicate, unique balance of flavours found in our organic sourdough breads.
- Chemistry: There are many chemical reactions in the bread making process including fermentation, a vital step for the development of the gluten and flavours of the bread, and during the proving and baking steps.
Cost:
| School Year |
Approx Duration |
Cost Per Student |
| 1, 2 & 3 |
1 Hour |
$15.00 |
| 4, 5 & 6 |
1.5 Hours |
$15.00 |
| High School |
2 Hours |
$25 |
Requirements:
- Class sizes of up to 30 students can be catered for. The smaller the class, the more hands-on everyone can be during bread making. Each student gets to take home at least one artisan product.
- There must be one teacher present for every 15 students.
- Refreshments can be arranged through the on-site Café (dependent upon time of the excursion and number of students).