A wonderful food journey through different regions of Spain including inspiring authentic dishes from regions including Asturias, Cataluna and Cordoba.
In this class we make slow leaven breads from scratch. Learn the art of mixing flour and yeast to make your own pre-ferments for that sour dough flavour.
Start with the basics like a perfect light–as-air sponge, or chocolate mousse. Create a traditional crème patisserie and learn how to turn it into delicious tortes and petite gateaux.