Mon pain au levain : confection de votre pain maison
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Gabriel Huot became a baker following a career change.
He set up his bakery and wood-fired oven in Dry, on the edge of the Sologne countryside.
His breads are made entirely by hand from organic flour.
If you too like to get your hands dirty and want to start making your own bread, Gabriel will be happy to share his secrets with you.
You'll make your own leaven, knead and knead the dough.
You'll leave with your precious leaven and a loaf of bread ready to bake following Gabriel's advice. Enjoy it without moderation, and with the satisfaction of having made it yourself.
Opening times
Opening days :
- friday from 14h00 to 17h00
Opening days :
- friday from 14h00 to 17h00
Prices & Payment methods
- Full adult price : 38€
Availability
Description
Type
- Traineeship
Spoken languages
- French
