Breadmaking Masterclass: 3 Day Course
Our 3-day Bread Masterclass workshop is always a crowd favorite.
Book this course
Full course details
By the end of just three days, you will have clocked in some good bread-mileage and traversed the terrain of starters and overnight doughs, pizzas, sweet treats (warm, jammy doughnuts anyone?), luxuriously enriched breads like brioche or pain viennoise and so much more. When you return home, you will be sparked with the confidence and techniques to regularly make sublime bread for you and yours. Very few things are as personal, and meaningful as that.
We are very fortunate to have master baker Rossa Crowe of Le Levain Bakery join us on one of the three days for a very specialized look at artisan breads. (We work here, and we’d book in for Rossa alone!).
Rossa Crowe has been guest baker at Lynda Booth’s Dublin Cookery School since the very beginning and there is no one we have met who is more passionate or knowledgeable about bread. After working for over six years in small artisan bakeries in the south of France, Rossa opened his own bakery Le Levain in Dublin, where his breadmaking is based on a natural fermentation method that was standard in 18th century France but very few bakers use today. Every visit from Rossa is hotly anticipated and very special for both our team and students.
Frequently asked questions
- What level of cooking experience do I need?
The beauty of how we design all of our courses is that anyone of any level can join us and learn heaps. While someone new to the kitchen will find support as they maneuver through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our personalized approach allows for really healthy breathing space in terms of suitability because we always teach our course material in a layered way and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- Who typically takes this course?
We have both a wonderful community of regulars and constant stream of new students joining our classes. On any given course, you can expect a group of great diversity in both background and experience, many locals, and a good few travelers. What everyone seems to have in common though is that they are eager to eat and learn and be in good company.
- Is there a discount to booking onto more than 1 course?
Look no further because it sounds like our Cook's Club is perfect for you. Check out
https://www.dublincookeryschool.ie/cooks-club for more info!
- Is there an age requirement?
If you are interested in courses for young ones, we have a Growing Gourmet series (for 12-16 year olds) that you should check out! Otherwise, all courses are designed for adults. Our minimum age requirement for someone coming on their own is that they are at least 16 years old. If your child is younger than this and you think that he or she would enjoy the course, we'd love to have them on but they must be accompanied by an adult. Please alert us within the comments section of your online booking if this applies to you; note that our course fees apply to each participant, regardless of age.
- What if I have a food allergy or dietary restrictions?
Keep in mind that all of our recipes are guidelines and very adaptable so as long as it has been made clear at the time of booking, we should be able to accommodate your dietary needs with a delicious adjustment (a note can easily be included when you book online). Be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. Please also note that we are a busy school environment and while every care will be taken to provide a safe and enjoyable cooking experience for all students, the allergin(s) you are affected by may have been handled at some point previous to your arrival and there is always the risk of cross-contamination.
- Should I eat something before I come?
Something light to help you start off with steady hands should suffice! Keep in mind that while you will indeed be sampling a little bit of everything we make throughout the class, it takes time to whip up what we've planned and the focus is always on the teaching and learning. (A fantastic exception to this would be our fab Pop-Up Restaurant Nights which you should definitely check out.) All food cooked in the school is intended to be eaten on the premises. For health and safety reasons, no savoury or unapproved items may be taken home.
- What do I need to bring?
Please bring your own apron as well as 1 tea-towel. Also come with a pen ready at hand - while we provide individual recipe packs for you to take home, the gold lies in what we teach beyond the recipes and the notes you take based on your experience in your practical sessions. One more thing to note -- please wear sensible shoes! While these courses are certainly lively and sociable, we're still bustling around a working kitchen that's essentially in full swing and things can get hot and slippery. Other than that, we've got your back. Our Evening 1 Day and 1 Week courses are all-inclusive experiences.
- What if I can't make it to a course or dining event that I've booked?
If you can't come, you should send someone in your place! There's no extra cost for this so just give us a buzz and let us know who to expect and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our Terms and Conditions to see what rules apply to you. Please note that if you are booked on as a Cook's Club Member, the membership is non-transferrable and therefore your place on the class is non-transferrable. For our full Terms & Conditions, go to https://dublincookeryschool.ie/terms.
- What is parking like in the area?
There is plenty of free parking along the curb outside the school around the corner on Sweetmans Avenue or Carysfort Avenue. There are also a few parking spaces available right outside the school that are free on both weekday evenings (after 7PM) and weekends (all day). For daytime parking during the work week, the cost is €5 for the full day. Please resist from parking outside the houses on Brookfield Terrace and Brookfield Place. Please also don't park on the grass verges opposite the school or on the double yellow lines in the area. For more info, go to https://dublincookeryschool.ie/find-us.
Your course itinerary
|09:15 AM – 09:30 AM||
Welcome to Dublin Cookery School. You’ll be very happy to know that our kitchen is your kitchen for the week! After signing you in on the first day, we’ll lead you to our lovely dining room for a coffee or tea before we get started. This is a great time to get to know your fellow students. There’s a lot on the agenda every day so everyone is encouraged to arrive 15 minutes prior to the course start-time in order for the whole group to jump into action together!
|09:30 AM – 4:30 PM||
Breadmaking has a rhythm of its own and our daily schedule will take a cue from the timing of our breads’ proving, rising, and baking needs. As a reflection of this, every day will be interspersed with 3-4 Demos and 3-4 Hands-On sessions. You can expect to receive your own recipe packs for all the various breads we cover and accumulate quite the new repertoire by the end of the week! We will also incorporate a light lunch into our schedule every day to keep you fueled.
On all our regular days, this is when we wrap up. On our last day, we include an extended lunch, pass around the wine and raise a glass to our new-found baking friends. Thank you so much for spending a few days with us. This culmination of intense learning and immersion into a subject you love is a full-on experience but at the end of it, we always feel like the time absolutely flew by. We appreciate all feedback and look forward to welcoming you back again very soon!