Course Summary

Home-made bread making provides the home-cook with wholesome fresh products at minimal cost. This session will focus on white loaves, pizza dough, brioche dough and more where participants learn to knead, rest and bake dough for warm and delicious results. The class includes hands-on experience, recipes and notes to take home, and of course, tastings of your oven-fresh baked creations!

Course Sessions

Saturday, 26th May - 1 class


Session ID DHZ84902C
26 May - 26 May 9:30am - 2:30pm
Location CAE
Session Fees
$215 / $205 (conc)
Teacher
Simone Mancin

This workshop is all about bread making, under the tuition of an experienced chef.

Enjoy a fun and informative session where you learn the tricks of the trade than can be adapted to the home kitchen. Take home your delicious produce and continue on with your home baking with your new-found skills.

Simone Mancin is a European trained chef who loves teaching people how to cook.  He has experience working in leading restaurants in Italy, London, France and Switzerland as well as here in Melbourne.

Simone travelled to Australia in 2010, working in Melbourne restaurants including Grossi Florentino, 400 Gradi and Locale at De Bortoli Winery, before road tripping around Australia and heading back to his home in Italy. 

Since Simone's permanent return to Melbourne he has been teaching a range of exciting cooking classes at CAE in between working at Etihad Stadium's prestigious Medallion Club restaurant.

There is no prerequisite. It is suitable for the total beginner, as well as students keen to further develop their bread making skills.

For those with a specific interest in bread making, as well as students with a general interest in cooking.

Last updated: February 18, 2018 12:10am