Artisanal Sourdough and Ciabatta Bread Baking Workshop

Discover the art of traditional breadmaking in this hands-on workshop.

You’ll learn the secrets of creating a delicious, naturally leavened sourdough and a light, airy ciabatta. From mixing and shaping to proofing and baking, our expert instructor will guide you through each step while sharing techniques you can easily repeat at home. Whether you’re new to breadmaking or looking to refine your skills, you’ll leave with fresh loaves, confidence in your craft, and the joy of baking bread from scratch.

Expect an engaging session focused on skill-building, timing, and technique—plus the joy of fresh-baked bread from your own hands.

You will leave with one fully baked sourdough loaf and ciabatta. As well as, one unbaked sourdough loaf ready to bake in your own oven.

You will also take home your own 9 inch Banneton Bread Proofing Basket.

The rattan Banneton proofing basket enhances the dough shape and structure, providing support during proofing. It promotes even moisture distribution for a crisp crust. This natural rattan basket allows for better airflow for a superior-rise.

ABOUT YOUR INSTRUCTOR - TARA BLASMAN: Chef Tara Blasman is a passionate baker and culinary professional from Kitchener, Ontario. A graduate of Stratford Chefs School (2015), she's known for her work as a bread baker at Fogo Island Inn. Tara remains deeply connected to her craft—experimenting with flavors like ocean water and appreciating tools like the humble bowl scraper. She also shares her baking skills with community groups like Les Marmitons, leaving a lasting impact through both teaching and culinary excellence.

By the end of the 4 hour workshop, students will:

· Understand the principles of high hydration doughs and how to manage them.

· Gain hands-on experience mixing, folding, shaping, and proofing both sourdough and ciabatta.

· Learn how baker’s percentages work and apply this to modify recipes.

· Be equipped with practical knowledge for baking at home, including maintenance of sourdough starters and use of discard.

· Leave with freshly baked sourdough, ciabatta and shaped sourdough loaves to complete at home.

Any questions: email Shannon Rea - c3JlYSB8IGNvbmVzdG9nYWMgISBvbiAhIGNh

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