Using your loaf: If I can learn how to bake bread, anyone can
FREE TO READ | Baking wholesome, fresh bread is not as difficult or complicated as it may seem
I have a theory – there are two kinds of people, those who like to cook and those who like to bake. I’ve always considered myself more of a cook. That said, I was intrigued when I stumbled across an artisanal bread baking workshop. How difficult could it be to make bread from scratch?
So I found myself sitting around a big table overlooking the bustling main street in Maboneng one Saturday morning, surrounded by unfamiliar faces. We had a common purpose: to learn the art of baking the kind of bread you only find in Europe or niche artisanal cafés.
Babette Kourelos apprenticed under French master baker Gerard Rubaud in Vermont, US. After returning to SA she started Babette’s Bread and settled in Maboneng about five years ago. She still bakes fresh bread for Service Station in Melville every week but of late concentrates more on bread baking classes and consultations...