In the spirit of passing on knowledge and sharing, Yohann DIRAND, a baker, invites you to discover the secrets of traditional bread-making in the museum’s historic bread oven.
After a general introduction, you will knead the dough by hand in a kneading trough. During the 3-hour rising period, a multifaceted approach will cover various aspects of the subject (technical, historical, anthropological, and bibliographic). Next, you’ll shape the dough by hand and place the loaves in the oven.

Workshop fee: €20, payable to the provider + a reduced museum admission fee of €6.
Class size: 6 to 8 participants.
Lunch: Bring your own lunch or eat at the on-site brasserie—your choice

For information and reservations, call 03 81 55 20 17 or use thereservation form(please specify the name of the workshop)