There’s something unique about sourdough: an ancient way of making bread using only three ingredients – water, salt and flour – that, through natural fermentation, creates loafs that nourish, satisfy and taste truly exceptional.

Sourdough baking is less about following strict recipes and more about developing intuition once you understand the fundamentals, working with wild yeast at its own gentle pace.

It’s slower than conventional bread making, but infinitely more rewarding.

With over 25 years of baking experience, Mariella invites you to share in the passion, skill and warmth she brings to every class.

Your culinary experience also includes a delicious lunch featuring long – fermented sourdough pizza, impeccably paired with a glass of fine wine.