Our 5-Day Artisan Bakery workshop (20 hours) is designed to provide you with hands-on experience and a solid foundation in baking. Each day combines practical baking sessions with guided theory — including a step-by-step in sourdough fermentation.
On the agenda:
Day 1
•Cereal Sandwich Bread
•Baguette / Classic White Bread
•Theory: How to start a liquid sourdough (Day 1)
Day 2
•Pain Viennois
•Croissant (mixing + folding)
•Cookie Pistachio Chocolate
•Theory: Liquid sourdough (Day 2)
Day 3
•Croissant (shaping + baking)
•Bretzel
•Ciabatta (mixing)
•Theory: Liquid sourdough (Day 3)
Day 4
•Ciabatta (shaping + baking)
•Cookie Pistachio Chocolate
•Babka (mixing)
•Sourdough Bread (mixing)
•Theory: Liquid sourdough (Day 4)
Day 5
•Babka (shaping + filling)
•Sourdough Bread (shaping + baking)
•Fougasse (olive & tomato)
On the agenda:
Day 1
•Cereal Sandwich Bread
•Baguette / Classic White Bread
•Theory: How to start a liquid sourdough (Day 1)
Day 2
•Pain Viennois
•Croissant (mixing + folding)
•Cookie Pistachio Chocolate
•Theory: Liquid sourdough (Day 2)
Day 3
•Croissant (shaping + baking)
•Bretzel
•Ciabatta (mixing)
•Theory: Liquid sourdough (Day 3)
Day 4
•Ciabatta (shaping + baking)
•Cookie Pistachio Chocolate
•Babka (mixing)
•Sourdough Bread (mixing)
•Theory: Liquid sourdough (Day 4)
Day 5
•Babka (shaping + filling)
•Sourdough Bread (shaping + baking)
•Fougasse (olive & tomato)
Useful Note
Date: Monday 22th - Friday 26 September 2025
Time: 14:00 - 18:00 hrs.
Language Conducted: The workshops is conducted in English with Thai translation
No. of Participants: 16
Included in the price:
- A practical session with all ingredients, a recipe folder with notepad, pencil, apron and hat.
Remarks:
- Participants should be at least 17 years old at time of application
- No prior knowledge is required for this course and is suitable for novices, cooks with some experience, dedicated amateur cooks and those seeking to further their culinary skills. All of the food created during the session are yours to take home with you.