Baking bread in chilly January

Posted:30 January 2012

While not exactly gourmet gardening, making your own bread touches on many of the things we love about our outdoor spaces – smell, touch, hard work, wonderful results and something you can share with friends and family!

Last Saturday a group of Garden House friends visited the bakery at Brighton’s Real Pâtisserie for a bread-making workshop.  Click on Pictures (top navigation bar) and take a look at all the photos of the day! 

We donned our blue hairnets and aprons and under the patient and very informed guidance of head baker Tom enjoyed a unique baking experience, learning about the ingredients and the traditional skills that go into creating wonderful fresh breads for our own family kitchens.

Real Pâtisserie is an independent bakery specialising in traditional French bread and cakes, and renowned for their extensive range of artisan breads – making sourdoughs in the time-honoured way, hand moulding every loaf and creating a range of speciality breads picked from the traditionally popular loaves of France, Spain and Italy.

We made four different bread types  focaccia, traditional French cob, multi-cereal loaf and sour dough – with the opportunity to take some ‘starter’ sour dough home with us.

Hard work, but really satisfying – and in the freezing middle of January, actually rather more fun than gardening!