Learn to make and bake breads from South Africa’s diverse communities
- Mosbolletjies, a sweet and rich bun loaf from the wine growing areas of the Cape, flavoured with aniseed and leavened with grape must.
- Green Mealie Bread, a yeast free corn bread from Kwa-Zulu Natal.
- Koeksisters, a Cape Malay plaited doughnut poached in a honey syrup – Not for the faint hearted or calorie conscious.
This workshop is suitable for families, beginners and enthusiasts and includes a Bunny Chow lunch, refreshments and lots of bread to take home.