20/10/2026
Artisanal Master Bread Demonstration
The Pastry Collective · Saturday, 7 November · 10am – 1pm
Great bread can’t be rushed, and it can’t be faked. For one morning, you’ll watch a full bread bench come to life from nothing but flour, water, salt, yeast and time. Nothing is pre-made, and no corners are cut.
Over three hours, Chef Nicolaas take you through five classic breads, explaining the why behind every step as well as the how:
Artisan sourdough: Discover what a living starter and slow, patient fermentation really do, and how they build deep flavour, a blistered crust and a glossy, open crumb.
Ciabatta: Learn to tame a wet, slack dough and the gentle handling that creates its signature large, irregular holes.
Focaccia: Dimpled by hand, generously oiled and finished with traditional toppings, it’s golden and crisp outside and pillowy within.
Enriched dough: One rich, versatile dough becomes anything from soft, buttery dinner rolls to a tender sweet loaf.
Grissini: Thin, crisp, hand-rolled breadsticks, the elegant finishing touch to any table.
You’ll follow each dough through every stage: mixing, fermenting, shaping, proving and baking. You’ll leave with the understanding to take your own baking further, not just a set of recipes.
When the last loaf leaves the oven, we pull up a chair together for a bread tasting. It’s a relaxed chance to taste, compare and talk through everything you’ve just watched take shape, with warm bread and good company to close the morning.
📍 164 Church Street, Randburg
🗓 Saturday, 7 November | 10:00am – 1:00pm
🔗 Book your seat: www.pastrycollective.co.za
Seats are limited, so book early to avoid disappointment.
