EXPERIENCE DESCRIPTION
A workshop for sweet-toothed baking enthusiasts who want to start making bread at home.
Guided by Mónica, founder of BonsFocs, you will learn to make anise *roscón* and sweet almond ciabatta—a perfect intersection of artisan bread-making and pastry arts that showcases the true potential of a well-crafted dough.
You will explore every stage of working with sweet doughs, covering everything from ingredients and flour types to kneading and fermentation.
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.
All you need to bring is 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 to make anise ‘roscón’ and sweet almond ciabatta, gaining an understanding of the entire process for sweet doughs —including ingredients, kneading, and fermentation. You will take home your own dough to bake, and through a tasting of various bread styles, you will discover the true potential of the baker's craft.
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.
