Baking and cooking school

Baguette baking with Lutz Geißler and Christina Weiß

In this intensive one-day course with Lutz Geißler and Christina Weiß, we will devote ourselves entirely to the philosophy and craft of the French classic: What is important in the processing of the dough, what effect do different techniques of shaping and cutting have, what influences the pore size?

We bake a variety of baguette recipes using different types of flour and look at the key details that make all the difference.

During the course, we'll eat homemade baked goods and suitable side dishes - in the very best baker's style, when the dough allows it. 

All events