Based on Richard's new book 'Dough', this bread-making course gives a fascinating insight into one of our best loved foods. You can choose to focus either on white and olive bread, and learn how to create fougasse, focaccia and baguettes, or on dark and sweet breads, including brown and rye doughs and treats including doughnuts and Pain Viennois.

The Experience
On booking you must choose a course from selected available dates. Each class begins at 10am, includes tuition and hands-on participation, as well as lunch with wine. Available dates in 2007 are:

29th March 2007 - White and Olive Breads
30th March 2007 - Dark and Sweet Breads
16th April 2007 - White and Olive Breads
17th April 2007 - Dark and Sweet Breads

Further dates will be available but are yet to be released.

Vital Information
On purchasing this experience you will be issued with a voucher valid for ten months. Minimum age is 18. You do not need to have any prior knowledge of cooking to attend these classes.