Jump start in Sourdough baking

Do you have refugees background?

Do you want to explore the artisan baking?

Join us for our orientation workshop

What we do?

CREATING JOB OPPORTUNITY

Il pane Association aims to training women refugees and youngsters to support them in their new journey in Switzerland. The orientation workshop will guide them in entering the world of sourdough to select the participants for three months training course specifically designed to train sourdough bakers.

Presented by Grazia from Il pane di una volta in partnership with Die Cuisine

Italian with a Mediterranean soul, Grazia felt in love with sourdough baking when maternity taught her the value of time & care. Love, time, care and feelings are the most valuable ingredients for an earthy loaf of sourdough bread.

Join us to discover how to mix this magical formula.

In this workshop we will cover

What is sourdough bread?

Sourdough bread is fermented bread. Proud member of Slow Food, we are keen to train artisan bakers in one of the most sustainable practice in food industry in the last ten years.

Why fermenting with sourdough?

Fermenting bread makes the gluten much easier to digest. Our gut is not able to digest not fermented grains, slow fermenting with Sourdough with real wholegrain makes the bread lower in sugar, tastier and long lasting.

Hands on the dough

Main skill of an Artisan baker is being able to use their own senses. This orientation workshop has lots of hands on the dough to learn how to feel, smell, taste our dough for great results.

Sign me up!