EXPERIENCE DESCRIPTION
A workshop designed for those who want to start baking bread at home and love whole-grain breads. Guided by Mónica, founder of BonsFocs, you will explore the entire process of making artisanal whole-grain bread: ingredients, flours, kneading, and fermentation.
We will focus on grains and whole-grain breads; spelt and rye take center stage, yielding loaves that require a specific touch and pace. Each flour has its own character, and you will learn to understand it—discovering how flavor, texture, and handling techniques shift based on the flour's properties.
During the session, you will prepare your own dough and take it home to complete the process and bake it there. You will also enjoy a tasting of breads made with various styles and flours. All ingredients used are organically grown.
You only need to bring a 500g (1/2 kg) container and plenty of enthusiasm to start baking!
BONSFOCS
BonsFocs is the project of Mónica, a baker, teacher and passionate advocate of artisan bread. She grew up in the mountains, surrounded by her family's vegetable garden and the slower rhythms of country life — an outlook that still shapes the way she makes bread today.
For the past 19 years, she has been baking bread, recovering traditions and working with deep respect for ingredients and their natural timing. For her, breadmaking is about connecting with the process, enjoying the wait and bringing a little of the calm of country life into the city.
WHAT WILL YOU GET FROM THIS EXPERIENCE?
You will learn the fundamentals of making artisanal whole-wheat bread at home: how to choose and understand flours, knead the dough, and manage fermentation times. You will work on your own dough during the workshop and take it home to complete the process and bake your bread.
PRACTICAL INFORMATION
Activity language: Spanish, Catalan.
If you have any questions, please contact us at the following email: tickets@allthose.org
No refunds accepted.
More information about BonsFocs.
