Bread-making workshops in Madrid

English speakers who have a keen passion for bread-making will be glad to know that Babette’s Kitchen is offering three such classes in 2009.

Instructor Paul Merry built his own bakery outside Melbourne, Australia, where he was an artisan baker for 10 fulfilling years. In Britain he is a traditional baking consultant, a designer and constructor of wood-fired masonry ovens, and teacher and founder of Panary.

He conceived and implemented the first series of baking courses called ‘Leavens Above’ for the Village Bakery, Cumbria, where he remained for several years.

In spring 2009, Babette brings you the chance to take three of Paul’s most popular courses: British Traditional, Italian Bread and Flatbread.

British Traditional Bread & Buns
Learn about malted breads, rye breads, and tackle a few of the vast panoply of English rolls. For the sweet toothed, there will be spiced fruit buns and the almost forgotten family of dough cakes enriched with butter and fruit or saffron.
Date: 28 & 29 March 2009 (Saturday & Sunday)
Time: 10am-5pm
Price: EUR 200

Italian Bread
Learn to make and bake these flatbreads with flair, creating a thin crust, good flavour, and the right amount of additions or topping to achieve a subtly satisfying result. Have fun making the remarkable and irregular grissini which will stun your friends at the cocktail hour.
Date: 3 April 2009 (Friday)
Time: 10am-5pm
Price: EUR 100

Flatbread
Work your way from Scandinavia to Morocco without leaving Babette’s kitchen. You will use different grains and widely ranging techniques that will allow you to make a fascinating range of flatbreads.
Date: 5 April 2009 (Sunday)
Time: 10am-5pm
Price: EUR 100

For more information, go to http://www.lacocinadebabette.com/panartesanoenglish.html