Details

DAY 1
Your first day will start from 4 pm and you'll have the time to settle in and make yourself at home. You'll then meet your fellow bread course classmates before dinner with a welcome drink, perfectly complemented by a selection of canapes before moving on to enjoy a delicious three-course dinner.

DAY 2
After breakfast, we meet in the kitchen at around 9 am for a detailed presentation of the ingredients and the different steps involved in bread-making. Then we will go on to prepare a quick bread dough, a sourdough and a baguette dough, before breaking for lunch at around noon.

At 1 pm, we then head back to the kitchen to use the quick dough to create a traditional fougasse and olive (or other filling) bread. We finish in the kitchen at 4 pm, so you will have time to relax before we meet up again at 7 pm for an aperitif before dinner.

DAY 3
We meet in the kitchen after breakfast to make brioche dough and we will also shape and bake traditional baguettes. After lunch, we get straight back in the kitchen to finish off our sourdough loaf and to shape and bake our brioche which you'll enjoy with your afternoon tea. You will then get some more time to relax until we leave to go out to dinner at the most charming local restaurant.

DAY 4
Sadly, this is the end of our bread course and the day you will leave us. Your room is yours until 11 am if you have your own vehicle, but if you don't, drop off at Tonneins stations is at 7.45 am. Whichever way you depart, you will leave with your freshly made brioche in your possession to enjoy when you get home.