Breadmaking Masterclass: 4 Day Course
Our one-of-a-kind 4-day Bread Masterclass will give you all the tools you need to jumpstart your own life-long breadmaking journey.
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Full course details
This is a new, extended bread-obsessed course inspired by our original (and extremely popular) 3-Day Breadmaking Masterclass. In this iteration, we add a very special guided session on sourdough breads with master baker Rossa Crowe.
We don't stop there though! In your 4 flour-speckled days with us, we'll clock some good bread-mileage together and traverse the terrain of starters and overnight doughs, sweet treats (warm, sugar doughnuts anyone?), luxuriously enriched breads like our outstanding brioche, beautiful quick breads, flat breads and so much more. When you leave us, you're sure to 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.
P.S. Make room in on your kitchen counter because on this course, you take home everything you make!
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 returned home to open his own wholesale bakery Le Levain, beloved by top restaurants all around Dublin. Rossa's breadmaking is based on a natural fermentation method that was standard in 18th century France but very few bakers use today. After recently selling Le Levain, Rossa opened The Lady From Shanghai, a very special little spot in the city that offers lucky customers a taste of his artisan bread, patisserie, and coffee, straight from the master! Every visit from Rossa here is hotly anticipated and very special for both our team and students.
NEW SAFETY MEASURES
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have introduced new measures of operation. All of our COVID-related customer information can be accessed here. Please read this page carefully before attending our classes. To get a sense of how we usually organize our classes, take a look down below for our regular 1 Day Course itinerary.
"It was well worth the time and money and I would recommend this course to anyone who enjoys bread!"
I had an amazing 3 days learning to make all sorts of breads at the school. The course was well thought out and organised each day. Instructions were clear and I came away learning much more than I knew before. As well as that, we were fed well throughout with consideration given to varying cuisines and dietary needs. It was well worth the time and money and I would recommend this course to anyone who enjoys bread!
Fouz, Breadmaking Masterclass: 3 Day Course Participant
"I have no hesitation in commending the 3-day Masterclass"
I have no hesitation in commending the 3-day Masterclass in bread baking to anyone seeking to deepen his, or her, skill and to broaden his, or her, repertoire. A very impressive cookery school offering a comprehensive programme.
Myles, Breadmaking Masterclass: 3 Day Course Participant
Frequently asked questions
- Where can I read information about your COVID related customer information?
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have introduced new measures of operation. All of our COVID-related customer information can be accessed by visiting https://www.dublincookeryschool.ie/coronavirus-customer-information. Please read this page carefully before attending our classes.
- What do I need to bring?
In order to help prevent the spread of COVID-19, all students are requested to bring the following to class for their own personal use only:
- Mask and/or visor
- Tea towel
- Water bottle
Aprons and tea towels will be available in our shop if you prefer to purchase them from us.
Please arrive and enter the school wearing a mask or visor. Sanitized DCS visors will be available to use while cooking within the Hands-On kitchen if you don't have one. Please note that shop payments are only being accepted by card to avoid unnecessary handling of cash.
- Should I eat something before I come?
Note that in all of our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Keep in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. As a point of reference, on our Morning Courses, we'll have our first taste at around 11:30 and for our Day Courses, we usually enjoy our first taste around 12:30 PM - 1:00 PM. On our Evening Courses, we generally sample our first few bites around 8:30 PM.
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 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.
- 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.
- What if I can't make it to a course or dining event that I've booked?
Note that if you cannot make a Morning Course, Evening Course, 1-2 Day Course or Pop Up Restaurant Night that you have booked, you are more than welcome to send someone in your place (16 years or older). 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. Multi-Day Courses (3-5 days in length) are reserved for the individual booked onto the course or a single attendee (e.g., if you aren't able to attend certain days, someone else cannot be sent in your place on those days). For our full Terms & Conditions, go to https://dublincookeryschool.ie/terms.
- Is there a discount to booking onto more than 1 course?
We don't offer a discount on multiple bookings but we do sometimes run spotlight sales on various courses. If you would like to stay abreast of these surprise sales, just sign up to our newsletter. You can find a link on our homepage!
- Is there an age requirement?
All our courses are designed for adults and our minimum age requirement for someone coming on their own is that they are at least in Transition Year. 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 any of the above applies to the attendee; note that our course fees apply to each participant, regardless of age.
- Do you have courses geared towards TY students?
For TY students, we have terrific 4 and 5- Day Courses here that provide a great curriculum for life skills experience; when booking on, please indicate that this is a TY student as this course is open to the public. We also have a Growing Gourmet series (for 12-17 year olds) that you should check out if you are looking for a course specifically geared to the younger age group!
- 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. For daytime parking Monday-Saturday from 8AM - 7PM, there are a few metered parking spaces available right outside the school that are available for €5 (parking is free after 7PM). 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 help you settle in with 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 – 4:00 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 include multiple Demos and Hands-On sessions depending on the bread projects at hand. In our practical sessions, we often organize ourselves so that everyone works in pairs with specific tasks assigned to each person. Don’t worry if you’re flying solo today, we’ll find you a partner in crime. 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.