Breads of the World: France, Summer Baking 2015

During these summer holidays, we focus on breads from different regions of the world. Here’s a peek at the first week featuring breads from France. The kids excitedly filed into our training kitchen to learn how to bake brioche sticky buns and baguettes from our trainer Jo.

Week 1: France | Brioche & Baguettes

The kids start off by rolling out the brioche dough, carefully spreading a cinnamon and sugar mixture on top of the dough, rolling it into a log, then cutting it into four discs. They tuck the loose end underneath so the bun doesn’t fall apart. Then the scrolls are placed on trays and baked. After the sticky buns have cooled down, they sprinkle icing sugar on top. Voila!

The kids receive enough dough to make two baguettes. They flatten out the dough, then learn how to mould the rectangular dough into a long shape. After baking, the kids take home their rustic creations along with recipe cards. Check out the photos from the class below.

Week 2: Italy | Schiacciata & Bruschetta

If your kids are joining us next week, they will learn how to bake Italian specialties schiacciata and bruschetta.

Week 3: Great Britain | Chelsea Buns & Soda Bread

For the third week of our Breads of the World program, kids will be wowed by breads of Great Britain. They’ll bake Chelsea buns and soda bread during a 1.5-hour class.

Classes at our Banksmeadow bakery are running during these summer school holidays until the 23rd of January. Book your kids into a fun-filled class here.

South Melbourne: Breads of the World

In Melbourne there are three regions covered in one class: Italy, Australia, and the USA. They’ll bake their own focaccia, banana bread and cornbread. Book online here.