German Baking Workshop

This four-hour workshop takes place inside a working Berlin bakery, where a professional baker teaches participants to make three traditional German baked goods: Roggenbrot, a dense rye bread; pretzels; and Berliner donuts, giving the class a mix of savoury bread items and one sweet pastry course. The longer four-hour format accounts for the resting and proofing time required for the rye bread dough, alongside hands-on shaping of pretzels and frying of the donuts, so participants are actively involved throughout rather than simply waiting between steps. The €85 price includes all ingredients, use of the bakery's equipment and ovens, instruction from a professional baker, and the finished baked goods to take home; it does not include transport to the bakery or additional items beyond the three taught recipes. Groups are kept small enough for everyone to have hands-on time at the workstations, and the class is generally conducted in German or English depending on the baker and group. Because rye bread, pretzels, and donuts are all wheat- or rye-based, the workshop is not suited to gluten-free substitutions, though this can be confirmed directly with the bakery in advance. The setting inside an actual working bakery, rather than a demonstration kitchen, gives participants exposure to professional ovens and proofing equipment not typically found in a home kitchen.