That’s why we are excited to offer a great backing course that focuses on cereals, flour, yeast types, gluten and, in particular, the right baking techniques to make bread that tastes. Fortunately, Denmark has a long and healthy tradition of good bread and pastries, and it is this tradition that we would like to be part of and help develop. Baking is a sensible experience and bread must be fresh, fragrant and tasty.
Our skilled teachers make sure we get all the way around and everyone gets a basic theoretical approach to baking. But no cooking course without something to eat and to fill our stomach.
For our crispy bread we will serve a delicious selection of charcuterie and good cheeses. Furthermore the kitchen will be preparing tasty and tender braised organic shoulder of pig and crispy coleslaw to add to our brioche rolls.
Look forward to a wonderful day with lots of great tips and tricks to become an even better home baker.
You will be cooking and get to take home:
- Wheat bread with the kitchen’s own sourdough
- “Wasa-like” Crips bread with grains
- Timms rye bread on sourdough and dark beer
- Brunsviger a la Fyn (Classic cake with cinnamon and brown sugar)
- Classic brioche – can be used for burger / hotdog / etc.
We reserve the right to make changes to the menu regarding to seasons and availability.
Beer, wine, water and homemade lemonade, coffee and tea are included in the price.
All participants will receive a Timm Vladimir’s Kitchen apron for free to take home.
Please note that the course is only completed at min. 12 registered.
The course is taught by the kitchen’s own teachers
Read more about our teachers here.