What do the alpine landscape, butter and bread have in common?
Internationally active designer and baking expert Philipp Kolmann explores this question together with you in this immersive workshop. Benefit from his extensive knowledge of sweet grasses, fermentation and alpine cultural history.
Sensory, craft and pleasure make this evening an unforgettable experience.
You will learn to prepare different types of butter yourself. The duration and type of acidification of the cream as well as the post-processing of the butter open up a diverse spectrum of flavors from the one starting product of milk. In addition, you will bake 3 types of sourdough bread from unusual grain mixtures.
Philipp Kolmann, who is interested in the relationship between the human body, human culture, food and microbes, researches a connection between landscapes and their specific foods, often in fermentable form. These include the plants and animals, as well as the minerals and climate.
Wednesday, 05 April 2023
06:00 PM-09:00 PM
CHF 155.00 incl. snack
This course is fully booked.