What to expect from our 3-day Bread Masterclass
Bake Better Homemade Bread with us
Class Format
- 3 half-days (9:00 AM – 2:00 PM)
- Lunch included each day
- Small group, hands-on experience
Languages Offered
- Seville: English or Spanish
- Paris: English only
Locations & Pricing
- Seville, Spain: €459 per person
- Paris, France: €759 per person
Next Available Dates
- Seville: February 28 – March 2, 2026
- Paris: November 15–17, 2026
Book your preferred location:
Join us in Seville
Join us in Paris
Don’t see dates that work for you?
Join the waiting list here and tell us what dates you’d like.
What’s Included
- All ingredients and equipment
- Hands-on instruction
- Daily bread tastings with lunch
- Digital & printed recipe booklet
- Flour equivalency guide (by country)
- Bread troubleshooting sheet
Skills You’ll Learn
- Bread-making terminology and techniques
- How to make and maintain your own starter
- Working with levain and fresh yeast
- Timing, shaping, and fermentation principles
- Recipes from simple to advanced
- Understanding flour types, hydration, and fermentation
Please Note
- This course is in-person only
- Accommodations are not included (we can recommend options for your stay)
- The course is limited to 5–7 participants depending on location
*Taller de pan en Sevilla
- Taller de 3 días (9:00 a 14:00)
- Idioma: inglés o español
- Grupo reducido
- Almuerzo ligero incluido cada día
- Precio: 459 € por persona
Let’s Bake Bread! 3-day Bread Masterclass in action!
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 takes time from start to finish. That’s the spirit of this workshop: time, care, and hands-on learning.
Over three half-days, you’ll learn how to create and maintain a natural starter, when to use fresh yeast, and how to adjust your technique depending on the bread you’re making.
You’ll work with rustic loaves and enriched doughs like brioche and burger buns. You’ll also explore flavor: seeds, ancient grains, cacao, figs, and walnuts.
We’ll talk flour types, how they behave, and how to source them locally. This is not only a class. It’s a toolkit you bring home.
Each day ends with a tasting of the breads you’ve made, shared around the table with a light lunch and conversation about what changed, and why.
Time = flavor. And once you see it in action, you bake differently.
🇪🇸 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
Paris
The Paris workshop is held at Cook’n With Class Paris in Montmartre. You’ll bake in a professional teaching kitchen with expert instructors. The class is conducted in English.
Seville
In Seville, classes take place in our home kitchen in the Calle Feria neighborhood. This edition is more intimate and can be taught in English or Spanish.
About the Program
Bread connects people across cultures. Every loaf carries the story of its place and its maker. In this masterclass, we slow things down and learn to read the dough.
We guide you through starter, fermentation, shaping, and baking. You will learn how timing changes structure and flavor, and how to adapt the process to your kitchen at home.
By the end of each day, you’ll taste what you made, ask questions, and leave with the clarity to repeat it on your own.
Sample 3-Day Bread Masterclass Flow
This workshop is designed as a continuous learning experience. Each day builds on the one before it, allowing techniques, timing, and understanding to deepen naturally.
- Day 1 — Foundations & Fermentation
We begin with the essentials: flour, water, yeast, and time. You’ll learn how to create and understand a starter, work with fresh yeast, and read the early signs of fermentation. Doughs mixed on day one continue developing overnight. - Day 2 — Structure, Shaping & Flavor
Day two focuses on technique. You’ll shape doughs, explore hydration and gluten development, and work with flavor additions such as seeds, grains, cacao, or dried fruits. Breads mixed the previous day are baked and tasted together. - Day 3 — Timing, Baking & Confidence
The final day brings everything together. You’ll bake independently with guidance, refine your timing, and understand how to adapt techniques to your home kitchen. We close with a tasting, discussion, and practical troubleshooting so you leave knowing why things work — not just how.
While the exact breads may vary by season and location, the structure and learning progression remain the same.
Because the workshop is designed as a continuous process, we strongly recommend attending all three days.
🇪🇸 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.
Este taller está diseñado como una experiencia continua de tres días, donde cada jornada se apoya en la anterior. No son clases independientes, sino un proceso completo de aprendizaje.
- Día 1 — Bases y fermentación
Trabajamos con los fundamentos: harinas, agua, levadura y tiempo. Aprenderás a entender la fermentación y a preparar masas que seguirán evolucionando de un día para otro. - Día 2 — Formado, estructura y sabor
Profundizamos en técnicas de formado, hidratación y desarrollo del gluten, incorporando semillas, granos y otros ingredientes. Se hornean y degustan los panes preparados el día anterior. - Día 3 — Horneado y autonomía
El último día reúne todo lo aprendido. Horneas con mayor autonomía, entiendes los tiempos y sales con la confianza necesaria para repetir el proceso en casa.
El contenido puede variar según la temporada, pero la estructura del taller se mantiene siempre.
Dado que el taller está pensado como un proceso continuo, se recomienda asistir a los tres días.
REVIEWS & TESTIMONIALS OF OUR BREAD WORKSHOP
HAVE QUESTIONS? CONTACT US!
FAQs
Our frequently asked questions about our 3-day Bread Masterclass
The class is taught in English.
- Sevilla: también puede impartirse en español.
- Sur demande: le cours peut être proposé en français.
This class is for bread lovers at every level, from beginners to experienced home bakers. You’ll leave with better technique, better timing, and more confidence.
You’ll work with doughs ranging from rustic loaves to enriched breads like brioche and buns. The exact breads vary by season and pace, but the techniques carry across everything you bake at home.
No. All ingredients, tools, and equipment are provided for the in-person workshop.
Three consecutive half-days, typically 9:00 to 14:00 each day (with lunch included).
- Seville, Spain
- Paris, France
The workshop is best suited for adults and older teens who are comfortable working in a kitchen setting.
Yes. You’ll take home the bread you make, plus the reference materials to recreate everything at home.
Yes. Private bookings and small groups are possible depending on dates and location. Contact us using the form above to discuss options.
