Bake your own Bread and Bring it Home

Afternoon Demonstrations:

Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.

Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.

Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.

Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.

There’s nothing quite like the smell of freshly baked bread wafting out of your OWN oven – one of life’s simple pleasures, and it’s sooo easy. On this half-day course, a combination of demonstration and hands-on session, you’ll learn how to make several different bread recipes from traditional white and brown soda and multi-seed to a really simple brown and white yeast bread technique and super quick scones.

What you’ll learn about

How to make 2 different kinds of bread.
The difference between the different raising agents in Soda Bread, Yeast Bread and Sourdough.
The importance of sourcing the best ingredients for the best results
Tips for forward planning and saving time
Great ideas for using your news skills for new recipes, such as pizza.

Course elements

A short demonstration session, showing how the various breads are prepared from scratch, with overhead mirrors and two monitors showing close-up handiwork.
A practical session with teachers in the kitchen making loaves of bread.
Teachers share a wealth of knowledge through their expert tips and techniques. Students can ask questions and have the opportunity to taste the dishes prepared at the end of the sessions
Bring home the loaves of bread that you bake on the day.

Good to know

• A pack of the recipes will be provided for your ongoing reference
• Our Shop will be open for further inspiration: cookery books, equipment and select ingredients
• We run this course several times a year.

The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.

The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.

Others still take the course simply to maximize the pleasure they get from cooking at home.

Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.

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