Spend the day immersed in the art of enriched and classic breads, learning how to craft three beautiful loaves by hand: soft, buttery brioche, the sweet and tender baguette viennoise, and delightfully chewy, golden bagels.
This hands-on workshop will walk you through every stage of the bread-making process—from mixing and kneading to shaping and baking. You’ll discover how to enrich dough with butter and eggs, how to shape and poach bagels to get that signature crust, and how to achieve that soft, milk-enriched crumb of a perfect viennoise.
The workshop runs for around 6–8 hours, including a break for lunch and refreshments (provided). You’ll work side-by-side with Ben, Brad & Josh at our Llanelli bakery to learn the techniques they use daily at Saint Hugo to produce these comforting and crowd-pleasing loaves.
As always with yeasted doughs, timing may shift slightly depending on the weather—proving dough is both a science and an art!
You’ll leave with a delicious haul of freshly baked breads to take home—plus the confidence and knowledge to make them again in your own kitchen.
Spend the day immersed in the art of enriched and classic breads, learning how to craft three beautiful loaves by hand: soft, buttery brioche, the sweet and tender baguette viennoise, and delightfully chewy, golden bagels.
This hands-on workshop will walk you through every stage of the bread-making process—from mixing and kneading to shaping and baking. You’ll discover how to enrich dough with butter and eggs, how to shape and poach bagels to get that signature crust, and how to achieve that soft, milk-enriched crumb of a perfect viennoise.
The workshop runs for around 6–8 hours, including a break for lunch and refreshments (provided). You’ll work side-by-side with Ben, Brad & Josh at our Llanelli bakery to learn the techniques they use daily at Saint Hugo to produce these comforting and crowd-pleasing loaves.
As always with yeasted doughs, timing may shift slightly depending on the weather—proving dough is both a science and an art!
You’ll leave with a delicious haul of freshly baked breads to take home—plus the confidence and knowledge to make them again in your own kitchen.
