In a spirit of sharing and transmission, baker Yohann DIRAND invites you to discover the secrets of traditional bread-making in the museum's historic bread oven.
After a general presentation, you'll knead the dough by hand in a kneading trough. During the 3 hours of leavening, a differentiated approach will synthesize different aspects of the subject (technical, historical, anthropological, bibliographical). Then it's time to shape the dough pieces by hand and put them in the oven.

Course fee: 20€ to be paid to the provider + reduced museum admission fee of 6€.
Capacity: 6 to 8 participants.
Lunch: choice of packed lunch or on-site brasserie.

Information and booking on 03 81 55 20 17 or via the booking form (please specify the course title).