A Taste of the Past

Historical and Traditional Cookery

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Day-long Cookery Courses: Basic Bread Making | Further Adventures in Bread | Jam and Curd | Basic Baking | Sour Dough and Sponges | Fancy Breads | Mediterranean Breads
Evening Cookery Club: Christmas Treats
Other Services: Talks and Demonstrations | Recipes for Forty Hall | Catering

Mediterranean Breads

Home-baked croissants
Home-baked croissants

This course is aimed at people who have made bread before but we should be able to accommodate complete beginners, it is just that we will not cover the basic differences in flour and yeast types in detail. There will be between 6 to 8 participants.

There is nothing quite like the taste of freshly baked croissants. On this course we will use a genuine French recipe to make the nicest, flakiest croissants possible. We will also be making fougasse, a lovely French, snacking bread and ciabatta.

Fougasse is really simple to make and will be a good refresher for people who haven't made bread in a while, croissants are not hard but this will give you excellent practice in using a rolling pin. Ciabatta uses a wet dough which is not easy but once you get the hang of kneading it it does feel lovely to handle.

The cost of the course includes lunch and refreshments, course notes, all your ingredients and of course, your bread products to take home, enjoy and show off your new skills.

Please bring your own apron, bread making is a lot of fun, great stress relief but potentially very messy. You will also need something large enough to take home what you produce.

Lunch at a cookery course
Lunch at a cookery course
Croissants
Croissants

Booking and Other Information

To find out more information about any of the courses or catering on offer please call Claire Passaris on 07999 871 053.

To book a course please send a booking form and cheque to Claire Passaris, A Taste of the Past, 80 Orpin Road, Merstham, Redhill, Surrey. RH1 3EY. I do require payment in full at the time of booking as I have to pay for everything before the course. However I will not cash your cheques until I have enough people to run the course. Please give me your e-mail address or mobile phone number and I will send you a message a couple of days before I cash your cheque. I will also use it to tell you of any changes to the course details.