Bread Making Workshop with Giovanni
Baking teacher and Ambassador for Real Bread Campaign

This class, Giovanni will be teaching you how to bake a range of German Breads

Germany boasts over 3,000 varieties of bread, but some less popular types include regional variations and specialty breads. Less widely distributed than bretzels, these are often artisan breads made from pure rye flour with fruit.

During the workshop we will make the following products :

Haferflocken : Made with oat flour, rye flour, quark cheese, mix seedes and grated carrots. It is a popular bread in southern Germany. It's a very healthy bread, not only because the oat flour and carrots are rich in valuable vitamins and minerals, but also because they contain a lot of fiber, which aids digestion and has a positive effect on cholesterol levels.

Bretzels : traditional, knot-shaped, lye-dipped baked pastries. Known for their chewy texture, dark brown crust, and coarse salt topping.

Strawberries, walnuts and ricotta Rye Bread

Suitable for all abilities. At the end of the workshop, all the partecipants will take home all the products made.

£70.50 per person, a 10% discount will be applied upon booking before the 16th of July

The Culinary Adventures of a Travelling Baker

Born in Naples, Giovanni is the fourth-generation baker in his family, which owns a bakery in Pollena Trocchia in the Vesuvius National Park, near Naples. It was there where he was taught by his grandmother Maria from an early age. After graduating at 18 from the cookery academy of Pollena Trocchia, he started to work full time in his family bakery until he was 22 when he began traveling the world, baking along the way. Now living in England for almost 10 years, Giovanni works as a baking teacher and teaches various categories of courses in different venues across Essex, Suffolk and London.