The Beauty of Bread
After just one day in our kitchen, you will not only walk away armed with the skills to make your own crusty white bread (the kind dreams are made of), we’ll show you how to transform this one loaf into a beautiful selection of irresistible favourites.
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Full course details
There is something so personal about making your own bread. The choices you make in the fundamental steps of mixing, kneading, and proving can turn a few very simple ingredients into something so much greater than the sum of its parts, something uniquely reflecting your touch. Maybe you love your bread bursting with seeds, prefer little lunch rolls flecked with herbs or want just one signature boule made deeply savoury with caramelized onions . . . whatever the combination, we’ll show you how to get there. We’ll conclude the day with a lively lunch and glass of wine to mark the beginning of a delicious new chapter ahead of you.
COVID SAFETY MEASURES
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have a comprehensive Healthy & Safety Protocol in place. All of our COVID-related customer information can be accessed here. Please read this page carefully before attending our classes. Please note that as the situation improves, we will be adjusting our operational approach and organization to courses, eventually returning to our original set-up as outlined at the bottom of this page in the original course itinerary.
Dublin cookery school was very inspiring, educational, organised and aims at bringing the best skills and quality out of students.
Amma, The Beauty of Bread Participant
"Lovely atmosphere and I learned loads."
The bread making course was excellent from start to finish. Lovely atmosphere and I learned loads. Would definitely recommend this one. Staff are so friendly and nice.
They really made us all feel relaxed!
Sandra, The Beauty of Bread Participant
"Every question answered."
Really enjoyed it. Having food during the day was also brilliant. Every question answered. The types of bread we learned to work with were brilliant and hopefully I can reproduce at home. Would recomend to a pal.
Anonymous, The Beauty of Bread 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 a comprehensive Healthy & Safety Protocol in place. 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.
Please note that as the situation improves, we will be adjusting our operational approach and organization to courses, eventually returning to our original set-up as outlined at the bottom of this page in the original course
- 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?
If your allergens or dietary restrictions have been made clear at the time of booking (a note can easily be included when you book online), we can normally accommodate by making slight adjustments for your specific hands-on tasks. Note though that the curriculum for other students will remain the same and that there may also be certain course themes that may not suit in order to stay true to the brief. Please email us if you are unsure about your desired class and whether or not we accommodate your dietary needs.
When making a booking, be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. If your food allergy is airborne and life threatening, due to the wide range of course themes that we host throughout the days and evenings, our environment is not safe for you; if this is the case, we regret that we cannot accept your booking. Please 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 of our regular 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 (an exception to this is on specialized age-specific courses such as Growing Gourmets). If your child is younger than this and you think that he or she would enjoy one of our regular courses, 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. Note that our Growing Gourmet Courses are for students 12-17 years 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 – 9:30 AM||
Everyone is encouraged to arrive 15 minutes prior to the course start-time. After we sign you in, 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.
|09:30 AM – 02:00 PM||
This is a unique course because today, we're jumping into the Hands-On Kitchen straight away and weaving the breadmaking Demos and Hands-On elements in this collaborative space so that you don't miss a thing! In our practical sessions, we 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.
|2:00 - 3:00 PM||
At the end of the day, breadmaking has a rhythm of its own and we'll ultimately take our cue from the timing of our breads’ proving, rising, and baking needs. Near the end of the day, the ovens are usually brimming with all of our collective baking that has accumulated throughout the day. As we wait in anticipation, this is a great time to raise any lingering questions you may have with our team.
This is when we say our goodbyes. Be sure to check out our shop on your way out. Many tools and goodies we like to have close at hand in the kitchen are available at the school and we’d be happy to help you out with your decision making. While our time together was brief, we always enjoy having you, appreciate all feedback, and look forward to welcoming you back again very soon!