Saturday 23 May

Fourth-generation, Italian baker and teacher Giovanni Di Sarno will demonstrate and discuss a selection of key techniques needed to make Real Bread. From flour selection and use of leavening agents to gluten development, proving and baking – Gio will pass on the knowledge he has and learnt in discussion with the audience.

Free drop-in with museum membership/admission and will also be available online.

Interested in bread? Don’t miss our Easter Breads Workshop with Giovanni on 22 March