The Bread Companions; Jam, Butter and Pickle
You can’t put just any old spread on your highly prized loaf. Over time, and whilst serving our breads daily to customers in our cafe, we’ve developed a range of spreads and condiments that we feel do justice to our sourdough. Join us for an evening workshop to learn from our chefs how to make jam, butter and pickles.
Raspberry jam is a real house favourite, and a good basic jam to master. The principles behind this jam can be applied to many other fruits. We’ll be showing how to jazz it up by adding herbs for flavour.
The cheese and pickle sarnie is a staple for our lunches. Here we explain the how and why for pickling vegetables, in this case cucumbers, to make the ultimate pickle.
Simple, freshly churned butter is a joy and surprisingly easy to make. We show a technique using live yoghurt as a starter culture, to give it an extra depth of flavour.
The class will end with a smorgasbord of bread, pickles, cheeses, charcuterie and salad, with plenty to wash it down.
Take home your butter, jam and pickle and recipe booklet, along with a house tote bag.
WHEN & WHERE
Classes run once a month 6:00 – 9:00 PM.
E5 Bakehouse, Arch 395, Mentmore Terrace, London E8 3PH.
The class costs £70 for the evening and you can book using our online booking system
Any question unanswered? Please contact us.
We appreciate that there will be circumstances whereby you will need to cancel your booking or change the date.
Bookings cancelled more than 14 days prior to the start of a course will be refunded. Alternatively you may transfer to another date free of charge.
Bookings cancelled within 14 days of the start of a course are non-refundable and non-transferable, the only exception being if we are able to refill your place. If we are able to do so a full refund will be given, or you may transfer to another date.