Half-day artisan bread baking class making traditional Irish soda bread, brown bread, and sourdough using heritage grain flour. Take home everything you bake plus the recipes and starter culture.
The Real Bread Project runs a half-day artisan bread baking class in Dublin focused on traditional Irish soda bread, brown bread, and sourdough made using heritage grain flour rather than standard commercial flour. The four-hour class is entirely savoury in focus, walking students through mixing, shaping, proofing, and baking each bread type, with the sourdough segment covering the basics of maintaining a starter culture. The €65 per-person price includes all ingredients, tuition, and a takeaway of everything baked during the class, plus printed recipes and a portion of starter culture to continue sourdough baking at home. The class runs in a Dublin bakery or teaching kitchen, is conducted in English, and keeps group sizes small enough for hands-on guidance at each stage of the baking process, from kneading technique to reading proofing readiness. The pace is accessible to complete beginners, since no prior baking experience is assumed, though the class does involve standing and hands-on kneading throughout. Dietary substitutions are limited given the class's focus on wheat-based heritage grain flour, so those avoiding gluten should confirm suitability before booking.
| Price | €65/person |
|---|---|
| Duration | 4h |
Good to know
- Operator
- The Real Bread Project
Weather through the year in Ireland
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Ireland.
Highlights
- Half-day hands-on class covering soda bread, brown bread, and sourdough
- Uses heritage grain flour rather than standard commercial flour
- Take home everything baked plus recipes and a sourdough starter culture
- Small group sizes for individual hands-on guidance
- No prior baking experience required
Tips for visiting
- Wear clothing you don't mind getting floury, as kneading is hands-on throughout
- Confirm gluten-free suitability before booking, since the class centres on wheat-based heritage flour
- Arrive on time, as the class builds sequentially from mixing through to baking
- Bring a bag or container to carry home the baked bread and starter culture
- Book a few weeks ahead, as class sizes are kept small
When to visit
Weekend morning sessions are the most popular slot, allowing a full day afterward to enjoy the fresh bread.
Accessibility
The teaching kitchen involves standing workstations for kneading and shaping, which may be difficult for those with limited standing tolerance; inquire about seated accommodations in advance.
Frequently asked questions
Do participants take the bread home?
Yes, everything baked during the class is packaged to take home, along with printed recipes and a portion of sourdough starter.
Is prior baking experience needed?
No, the class is designed for complete beginners as well as those with some baking background.
What is heritage grain flour?
It refers to flour milled from older wheat varieties grown before modern high-yield breeding, often prized for flavour and used in the class's sourdough and soda bread recipes.