Immerse yourself in a day full of bread baking!

Join Anneka Manning, founder of BakeClub and author of BakeClass, in an intensive, full-day workshop all about yeast and baking bread.

This hands-on baking class will take you through the way yeast works and how to use it, to kneading, proving and shaping your homemade dough, ensuring you come out with not only delicious but beautiful baked bread at home. Anneka will explore the science behind bread baking giving you a thorough understanding of what is actually happening throughout the process.

You will leave this workshop with a collection of tried and tested recipes from simple Dinner Rolls to Fennel Grissini Sticks (the ultimate accompaniment to an antipasto or cheese plate) and a divine Fig and Walnut Bread.

With your new-found skills and confidence, you will be able to try your hand at any yeast-based recipes including bread, rolls, loaves, scrolls, pizzas, flatbreads... With the right know-how, the list is endless!

You will learn:

• Yeast – how it works and how to use it
• The differences between fresh and dried yeast
• The importance of gluten in bread baking
• Kneading by hand and with a stand mixer
• Proving – why it is important and what is actually happening
• Shaping loaves and rolls
• Glazing, scoring and slashing your bread
• The 3 main stages of bread baking
• Storing your home-baked bread

Recipes you will learn to bake include:

• Dinner Rolls
• Olive & Rosemary Focaccia
• Kifle Sa Sirom (Mini Rolls with Cheese)
• Fennel Grissini Sticks
• Fig & Walnut Bread

What you will get:

• 6-7 hours of expert baking advice, guidance and inspiration from Anneka Manning
• Baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
• Your chance to get the answers to any baking questions you’ve always wanted to ask
• Special gifts from our wonderful partners including a baking ingredient from Queen Fine Foods
• An invaluable recipe and information kit to take home
• Delicious tastings throughout the class
• Morning and afternoon tea
• Take-home box with samples of all the goodies we bake in the class
• Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen!
• A fun day full of learning and laughs surrounded by like-minded people

Class details:

This workshop will take place over a full day (9.00am-5.00pm). There were will be two 3½-hour sessions with a break for lunch in between.

This class is suitable for:

Enthusiastic beginners, intermediate and experienced bakers.

A no-fuss 'real' guide to the world of gluten-free baking!

Join Anneka Manning, founder of BakeClub and author of BakeClass, in this 2-hour discovery masterclass and be guided through the tricky world of gluten-free baking.

This demonstration-style class will give you a thorough understanding of what can be substituted for gluten-based ingredients in your baking and introduce you to the best gluten-free flour options. You will also learn how to make your own gluten-free flour blends and for which type of recipe each blend is best suited.

You will go home with an invaluable collection of gluten-free recipes that you can build upon and use on a daily basis.

So join us and get all the tips and tricks you need to enjoy successful – and delicious! – gluten-free baking!

Anneka will also share some of her much-loved recipes including:

• Gluten-free Wholegrain & Chia Bread
• Gluten-free Banana Bread
• Gluten-free Coconut & Berry Muffins
• Gluten-free Vanilla Cupcakes

What you will get:

• 2 hours of expert baking advice, guidance and inspiration from Anneka Manning
• Your chance to get the answers to any gluten-free baking questions you’ve always wanted to ask
• An invaluable recipe and information kit to take home
• Special gifts from our wonderful partners including a baking ingredient from Queen Fine Foods
• A fun session full of learning and laughs surrounded by like-minded people in the fantastic state-of-the-art BakeClub kitchen in Rosebery, Sydney
• Endless cups of tea and coffee
• Baking confidence and knowledge to take home, keep and use regularly in your own kitchen!

This class is suitable for: 

Beginner bakers through to experienced bakers. Bakers of all skills levels who are interested in gluten-free baking will benefit from this class whether at the start, somewhere in the middle or well into their baking journey!

Please note: While all the ingredients used during this class are gluten-free, we are not a gluten-free kitchen. There may be traces of gluten in the recipes tasted during the class.

Learn about the tradition of nun's egg yolk bakery and the secrets to flaky pastry.

A hand-baked Portuguese Custard Tart in all its burnished glory will spoil you for any other tart. These small finger tarts boast the perfect custard to flaky pastry shell ratio and, with the waft fresh ground nutmeg, are a sensual delight.

We'll explore the story behind these sweet tarts and learn about their place in the baking pantheon. During the hands-on part of this class, you'll work in small groups, making this a great way to meet like-minded bakers. Or, perhaps this is a perfect excuse to share the class with a friend and spend some quality time together!

You will leave the class with new-found skills and confidence, copies of all the recipes Anneka and Barbara present, and a brain filled with practical tips, funny stories and kitchen wisdom.

BakeClub founder Anneka Manning joins forces with food storyteller Barbara Sweeney from Food & Words in a series of cooking classes with a difference. The BakeStory series includes BakeStory: Irish Soda Bread and BakeStory: Panforte.

Class details:

This hands-on workshop will take place over 3½ hours from 1pm to 4.30pm.

What you will get:

• 3½ hours of expert baking advice, insights, guidance, inspiration and the inside baking story from Anneka Manning and Barbara Sweeney
• Baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
• Your chance to discuss, explore and have your baking questions answered
• Invaluable recipe and information kit to take home
• Delicious tastings throughout the class
• Afternoon tea
• Take-home box with samples of goodies baked in the class
• Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen
• A fun and engaging afternoon surrounded by like-minded people

This class is suitable for:

Anyone who's eaten a Portuguese tart for breakfast, who loves baking and reading, or is an amateur sleuth who likes to get to the heart of the matter, whether it’s history or baking.

Meet your hosts:

Barbara Sweeney is a Sydney-based food writer and creator of Food & Words, an event company that produces food events with a literary bent. These events weave together food history, philosophy, science and good times in fun and engaging forms: an annual writers’ festival, author talks and dinners, as well as writing and cooking classes. Her classes are designed around the wisdom of favourite cookbook authors and historical material and delivered with a light baker's hand. Barbara writes regularly about food, farmers and chefs for Country Style, is a judge at the National Honey Show, and a keen home cook and cookbook collector.

Anneka Manning, creator of the real and online baking school BakeClub, is an extraordinary baker and communicator. She has worked as an author, food editor, consultant, teacher and publisher on newspapers and magazines, including Gourmet Traveller and The Australian Women's Weekly. Her books include BakeClass and Mastering the Art of Baking. In her classes, Anneka’s focus is on the 'why' behind the 'how' of baking, giving home cooks the know-how, understanding and skill to bake with confidence and success, every time. Anneka believes that baking is something to be valued, and, ultimately, shared. "Baking," she says, "can enrich people's lives and connect them with the people they love."