Bakery workshops

heritage wheats, local grains, sourdough, soil and people

After years of happily churning out fresh loaves of bread, we felt like it was time to offer workshops for all those potential bakers and bread makers out there!

The workshops are held on Mondays for small groups of 8 people and aimed towards beginners or intermediate bakers interested in their own home sourdough baking endeavors. Everyone who comes will leave with a wealth of grain knowledge and a booklet brimming with baking tips. Workshops will be taught in english. 

While the dough gently rises we plan to delve deep into the world of sourdough baking, where the focus will be on using different flours that are carefully farmed and milled by friends who share our values. Through daily baking, we’ve learnt plenty about using these different local flours and also we’ve discovered the benefits they bring to both taste and nutrition of our breads. We wanted to share an understanding of how to bake these breads in a way that can fit into your typical day.

6 hour course
9:00 to 15:00 - 1.200 DKK per person
a delicious lunch & drinks included

3 hour private course (min. 8 people)
18:30 to 21:30 - needs to be booked by email
a delicious dinner & drinks included

What you’ll learn at the workshop:

  • How to make flavourful and nutritious types of wheat and rye breads as a part of your daily routine 

  • How blending different flours and grains affect the flavour of you bread

  • How fermentation influences the texture and flavour of your bread

  • What gluten is and how it can vary in flour

  • How sourdough affects the nutrition of your loaf

What you’ll need to bring:

  • A bowl that can fit at least 3L in volume

  • A bread tin if you have one

  • A pen or pencil

  • A big bag / regular tote bag size to bring everything home

  • A container e.g. a jam jar for your sourdough starter

What you’ll take home:

  • A sourdough starter

  • A rye bread that you have made yourself!

  • A loaf of bread that you will bake in your home oven 

  • A lille recipe book with a number of bread recipes from the bakery

  • A fully belly

It is possible to buy different flour from our local miller friends for you to bring home