Sourdough & Focaccia 101 – Bread Baking Workshop
₹9,000.00 Original price was: ₹9,000.00.₹8,000.00Current price is: ₹8,000.00.
Includes Online Sourdough 101 Course (Worth ₹6,800)
Learn the Art of Naturally Leavened Bread
Join Chef Payal Thakurani for an immersive hands-on bread baking workshop overlooking the Arabian Sea.
In this full-day class, you’ll learn the science and techniques behind naturally leavened sourdough bread and focaccia. Whether you’re a complete beginner or an enthusiastic home baker looking to improve your skills, this workshop will give you the confidence to bake beautiful artisan breads at home.
Drawing on techniques learned at Le Cordon Bleu and years of teaching experience across Hong Kong, Shanghai, Singapore and India, Payal will guide you through every stage of the sourdough process—from creating and maintaining a starter to mixing, fermentation, shaping and baking.
Availability:
8 in stock
communekitchensg@gmail.com –
“After years of struggling with dense loaves and confusing online tutorials, Payal finally helped me understand what was actually happening inside the dough. Her explanations of fermentation, shaping and proofing completely transformed my baking.”
— Sarah L., Singapore
communekitchensg@gmail.com –
“I’ve attended several bread workshops before, but this was the first time I truly understood the science behind sourdough. The class was detailed, hands-on and incredibly empowering.”
— Michael T., Hong Kong
communekitchensg@gmail.com –
“Payal has a rare ability to simplify complex techniques. I left with the confidence to maintain my own starter and bake consistently good bread at home.”
— Anita R., Mumbai
communekitchensg@gmail.com –
“Unlike most baking classes that focus on recipes, this workshop focused on understanding the process. The troubleshooting tips alone were worth attending for.”
— James K., Singapore
communekitchensg@gmail.com –
“Exceptional instruction, beautiful setting and incredible attention to detail. The ongoing support after the class helped me continue baking successfully long after the workshop ended.”
— Priya S., Mumbai