Food & Drink adventure hosted by Pascale
- Duration: 3 Hours total
- Language: Offered in English
Growing up in Europe, bread has always been an integral part of our meals and we nibbled on it from the moment we sat down to just before the salad plates were cleared, at which point, we used it to soak up the vinegar and olive oil lingering on the plate. And is there anything better than homemade bread? Especially when freshly baked? Bread has been made in wood-fired ovens for millennia and I believe that bread baked like this tastes infinitely better than any other bread. The moist air inside the oven helps to develop delicious, chewy crusts while the hot oven floor gives a beautiful finish. My husband and I like to cook over an open fire and we have been experimenting with breads, foccacias and pizzas in our home-made wood-fired oven for several years and would love to share the experience.
We would like to recreate the tradition of the communal bread oven that was pivotal to village life in Europe for many centuries. The oven was fired up once a week and the locals would carry the dough they had prepared at home. Each family marked the top of the dough with a distinctive cut to distinguish their bread from another family. The bread oven was where the village gathered: family news was shared, political matters debated, and community was built.
We fire our oven and you bring your home-made dough. You will learn how to bake in a wood-fired oven, be able to experiment, taste, discuss and share tips and recipes with fellows bread lovers.
While your bread is baking or your dough is rising, you are welcome to stroll through our four-acre garden along the banks of the Eno.
What is provided
- Food & Drink: Non-alcoholic drinks
- Informational Materials: Bread recipe and instructions
What guest should bring
- Bring your favorite bread dough, enough for 1-6 bread loaves.
- Feel free to bring wine and cheese if you like.
You are welcome to bring dough of any types (baguette, foccacia, flatbread, challah, etc…). You can bake bread directly on the hearth or in bread pans.
Our oven can bake 6-12 loaves of bread in one batch and the temperature will remain high for several batches. You can come at any time during the session, but some breads, e.g. foccacia, require higher heat and should be baked while the oven is very hot, e.g. at 600+⁰F so you should come at the beginning of the session.
Our home in Hillsborough
There are 12 spots available on this experience.
You don’t have to fill all of them. Experiences are meant to be social, so others may join too.
12 years and older .
The oven location is not accessible by wheelchairs
Nov 15, 2018
We had such a wonderful experience at Pascale and Volker's beautiful home. I loved seeing the large variety of doughs that we all brought and watching them turn into beautiful breads. We had such a feast of flavors and textures. Pascale and Volker shared recipes and their knowledge of and experiences with their oven. They are truly gracious hosts. I didn't think to bring my recipes or ask other guests for theirs at the time. It would be great to have them posted after the class. To crown the experience, we all shared and took home our yummy creations. I look forward to repeating this experience soon! Thank you, Pascale and Volker!
Nov 17, 2018
We have been experimenting with bread-making at home; in fact our children love making dough and the magic of bread coming out of the oven.
But, our home oven is nothing compared to the delicious flavor and wonderful crunch of bread fired in a wood-fired oven. It was great to see what types of bread other people were making and to taste a wide variety of breads. We will definitely continue to experiment with dough and will be back to fire more bread!
Nov 18, 2018
A great host and venue, a nice group of people, lots of freshly baked breads to be tasted, and an opportunity to learn more about the art of making the perfect bread.