Gluten free baking class in Sydney – Brasserie Bread

Posted on
Gluten free baking class in Sydney
These beautiful breads welcome you at the store entranceĀ – not gluten free though :).

Last month IĀ took a Saturday off toĀ visit theĀ Brasserie Bread Factory in Botany (Sydney) toĀ haveĀ a very nice experience: a gluten free baking class.

Although the bakery itself doesn’t sell gluten free products directly, they developed some recipes and a gluten free flour blend to teach in this specific event. The class happens only 4 times a year, so if you really want to attend, keep an eye on their website. Meanwhile, I’ll tell you how my class was. šŸ™‚

Gluten free bakingĀ class – the veredict

It took 3 hours out of my Saturday, but it was totally worth it. We were in a group of 7Ā – in my opinion, the right numberĀ to share the knowledge and promote insightful discussion – andĀ Brasserie provided all the ingredients and utensils to make our yummy bakings.

The classroom is in a separate space, but still inside the factory. So, hold yourself andĀ be prepared to feel the smell of fresh bread being baked all the time. AtĀ some point, to have a break from the class, we were taken to a smallĀ walk around the baking area. The industrialĀ ovens are certainly impressive.

About the class itself, we learnt how to make 2.5 things:

  • A gluten free bread loaf;
  • A gluten free focaccia;
  • An egg and salmon tart – which had the dough already done (here is the 0.5 hehe), we just assembled and baked it.

ForĀ all of them, we used as theĀ base a gluten free flour blend provided by BrasserieĀ (you get this blend recipe, with all the other recipes made in class, byĀ the end of the course). There is no much room for theory, the class is 100% hands on. The teacher gives some tipsĀ while we put our hands to work and make theĀ goodies ourselves.

While the bread and focaccia dough were raising, we assembled and baked our tart to have a nice lunch together. After that, we went back to the kitchen to finally bake the bread loaf and the focaccia. As you can see by the photos below, they were very good. Spectacular I might say! Fluffy inside, crunchy outside, and tasting awesome. Nothing like those supermarket-bought gluten free breads.

Gluten free bread loaf
Gluten free bread loaf.
Gluten free focaccia with black olives, fresh rosemary, and olive oil.
Gluten free focaccia with black olives, fresh rosemary, and olive oil.
Gluten free egg and salmon tart.
Gluten free egg and salmon tart, served with rocket salad, and roasted tomato.

Except by the tart (because you have it as your lunch), at the end of the class you bring home the focaccia and the bread, some of the gluten free flour blend, someĀ biga (they explain about duringĀ the class), and the recipes.

I’ll be honest, I liked the experienceĀ but for a 3-hour class I was expecting to have a bitĀ more of theory. Ā I’m that kind of person that likes to know which role each ingredient plays. What willĀ happen if I replace or remove something? However, if you are more a hands-on person this class will be perfect for you.

TheĀ place

Brasserie is quite in the middle of nowhere. As such, there is no much to do around the area (to be honest nothing), so in case you arrive early, your only optionĀ isĀ a nice cafĆ© inside that is worth a try.

The space itself is comfortable, cozy, with many options to eat and drink. TheĀ coffeeĀ is great!Ā I had a flat white while waiting for the class and that milk froth was beautiful!

Brasserie Bread
www.brasseriebread.com.au
1737 Botany Road, Banksmeadow, NSW 2019

Amazing flat white at the cafƩ
Amazing flat white at the cafƩ.
Classroom entrance
Classroom entrance.
Classroom entrance + view of the bakery area.
Classroom entrance + view of the bakery area.
Classroom.
Classroom.