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- Order number: 220609
with Ingrid Müller
Good things take time": This wisdom is especially true for bread and pastries.
With "long-time proofing", the dough has to rest again and again between the working steps. This extended fermentation and the various pre-doughs improve the taste, digestibility and shelf life of bread and pastries.
Learn in this special course the high school of bread baking with long-term guidance! At the end you may taste the bread freshly pulled out of the oven.
Material & equipment will be provided by us!
The whole in the nice ambience of the new holzeis - STORE.
Discussion on successful bread baking & course materials included! Previous knowledge of
bread baking is required!
Duration: approx. 5 hoursLocation:
holzeis - Store, Josef Perger Strasse 2, 3031 Pressbaum / Vienna 1st
exit A1 - Pressbaum / Vienna - SCHNELLBAHN S50 station Rekawinkel LAGEPLAN
Wiener Linien FAHRPLANAUSKUNFT, click here! HOTEL/PENSIONS
in Pressbaum, click here! Please
next appointment! For groups of 10 or more, we will gladly make an additional appointment for you and your friends! Special requests are also possible!