It’s time to Bake Better Homemade Bread

Our popular 3-day bread masterclass is held in Paris, France, and in Seville, Spain

The baguette was not made in a day. This iconic French bread, so closely tied to French identity, takes at least three days to make from start to finish. That’s the spirit of this workshop: time, care, and hands-on learning.

Over the course of three half-days, you’ll learn how to create and maintain a natural starter, how and when to use fresh yeast, and how to adapt your techniques depending on the type of bread you’re making — from rustic loaves to soft, enriched doughs like brioche and burger buns.

You’ll also work with flavors and add-ins: seeds and ancient grains, cacao, figs, and walnuts. Each participant makes and shapes their own doughs — and takes home the bread they’ve made.

We’ll discuss different types of flour, how they behave, and where to source them locally. This isn’t just a class; it’s a toolkit you’ll bring home.

Each day ends with a bread tasting — shared around the table with cheese, wine, and a light lunch — and a conversation about what you’ve made.

You’ll be surprised by how much changes when you slow down and bake better homemade bread.

Aprende a hacer mejor pan casero. Un taller intensivo de tres días donde dominarás técnicas de fermentación, formado y horneado paso a paso.

Our Locations

We hope you’ll join us for one of these immersive workshops. The Bread Masterclass runs over three consecutive days and is available in two locations: Paris, France and Seville, Spain. Both editions are hands-on, small-group experiences focused on technique, timing, and the joy of making real bread.

Paris

The Paris workshop is held at Cook’n With Class Paris, our longtime culinary partner in Montmartre. You’ll bake in a professional teaching kitchen, guided by expert instructors. This class is conducted in English and limited to 7 participants.

Seville

In Seville, classes take place in our home kitchen in the vibrant Calle Feria neighborhood. This version of the workshop is more intimate — taught in both Spanish and English — and limited to 5 participants. It’s a relaxed, sunlight-filled space designed to mirror how you’ll bake at home.

About the Program

Bread connects people across cultures. From the cultivation of wheat to the shaping of dough, every loaf carries the story of its place and its maker. In this masterclass, we slow things down and explore those stories.

We’ll guide you through the full process: building and maintaining a natural starter, understanding when to use fresh or dry yeast, shaping different doughs, and incorporating flavor through seeds, spices, fruits, and grains. This is not just about baking — it’s about rhythm, observation, and trust in the process.

By the end of each day, you’ll sit down for a tasting of the breads you’ve made — with cheese, a glass of wine, and a light lunch — and the chance to talk through what you’ve learned.

🇪🇸Aprende a hacer pan en Sevilla con un chef francés.
Un taller de tres días sobre masa madre, levadura fresca, poolish y pan casero con sabor y tradición. Clases en inglés y español. Cupo limitado a 5 personas.

REVIEWS & TESTIMONIALS OF OUR BREAD WORKSHOP

HAVE QUESTIONS? CONTACT US!

Our frequently asked questions about our 3-day Bread Masterclass – Let’s Eat Bread!