Boulangerie: baguettes to boules

From local wheat fields and farm wood ovens to the classic village boulangeries, we turn Gascony upside to create the best bread in the kitchen at Camont. This is a week to practice your pain au levain, boule, baguette and many other local pain de campagne using fabulous local organic wheat from the world-famous l’epi d’or farm ‘le Roc’, just a stone’s throw across the Garonne River.We work with the paysan/bakers and boulangers (like smilin’ Pierre here). All our bread is hand made using traditional methods and baked in our kitchen stove and new outside wood oven. Bread is a fact of life in France. Breakfast, lunch and dinner depend on it. Come learn from the people who grow the wheat and bake your pain quotidien!

DATES: April 4-8; Sept  12-16 PRICES: Tuition: €2500 including five days cooking classes (mon-fri), all materials and fees, lunches with wine and  excursions Accommodation not included. Click on “where do we sleep?” for more information.

Book

To book a place on one of our Dig In programs, please email Kate at: katehill [at] email [dot] com or call the Camont office on (33) 05 53 47 56 29. Please feel free to email in advance with any questions. Please note, places are limited.