All classes are currently on hold!

Due to the social nature of both my Artisan Bread Making Classes and the Bavarian Pretzel Classes, it impossible for me to run these safely under Alert Level 2 or higher. Although there are no more than 10 people in one class, physical distancing cannot be maintained. Also, we usually touch a lot of the same surfaces and share the spectacular food we create!

The changes in Alert Levels are unpredictable and come with fairly short notice. While many of us already struggle with this on a personal level, it makes it even harder, if you’re trying to run a business and plan ahead.

Therefore, I have made the difficult decision to put all classes on hold until the end of this year. I will contact all participants in the coming days to offer a full refund.

I will review the future of The Art of Bread NZ – Artisan Bread Making Classes and Bavarian Pretzel Classes after the summer holidays in the new year.

Stay safe and keep enjoying amazing sourdough bread,

Isabel

Stay Home & Keep Baking

With New Zealand back in lockdown, it is not yet clear if I will be able to teach the upcoming Artisan Bread Making Classes. In the likely event that they have to be cancelled, I will offer either a full refund or hold the credit until this is all over and classes are possible again. I will contact all participants closer to time for their preferred option.

In the meantime, we’re back to staying at home and baking sourdough bread just for the family. At least my past students are now better prepared for the prolonged time at home than they have been during the first lockdown!

That’s me for now! Stay safe and send photos of your baked goodies!

Monster of a banner

My little last minute home made mock-up sign has officially retired now that the new 2 meter high monster of a banner arrived. Not sure how I will manage to put this up and down on my own, though. Even the heels on my boots didn’t help. Oh, well…

First Bread Making Class a Success

The first artisan bread making class was a huge success. Over three nights, we followed the bread making process from the sourdough starter to forming and baking the loaves. While waiting for the bread to rise in the oven, we were clearly having fun rolling pretzels!

The next whole day class will be this Saturday from 10am to 3pm and there are still a few last spots available. So, be quick and enrol now!

Ready – Set – Go

On the weekend, I’ve turned on the ovens in the Mt Eden kitchen for the first time. Family and friends have gathered to help me practice the artisan bread making class as well as the Bavarian pretzel class.

In the shortened version of the class, we’ve managed to get through all five recipes, tested ovens and equipment, and ate a lot of pretzels – obviously!

The first actual Bavarian Pretzel Class this Friday is already fully booked. I hope you’re as excited as I am for this to finally take place!

Home Sweet Home – Loaf

Home baking really got a boost lately with the whole nation in lockdown.

Sitting at home in lockdown myself for the 8th week (and counting), I’m getting more creative with my bread scoring.

I can’t wait to get out again and start teaching classes on how to make beautiful artisan sourdough bread like this one!