Niël Jonker
Bread making workshops in the scenic Overberg two hours from Cape Town. For more information visit www.nieljonker.co.za

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Île de païn: Bread

You can now watch Markus sharing the art of making classic artisan breads in a new double DVD set. bread, beautifully packaged, offers you over two hours of sumptuous viewing. First, two short films take you into the world of île de païn - in the early hours of the morning, when the bakers are at work; and then during the day, showing the café-bakery with its changing rhythms.

The films are followed by the main section, One-on-One with Markus Färbinger, in which Markus makes a classic wheat bread dough by hand, with four variations resulting in different, distinctive shapes and textures. Watching him on video allows you to observe techniques and procedures which would be impossible to convey in a recipe book. (For easy reference, there is an accompanying booklet with printed recipes and additional valuable information.)

Markus has distilled decades of experience into this package. With a minimum of ingredients, tools and effort, you too can experience the deep satisfaction of making, serving and enjoying delicious, wholesome bread. Join the growing community of artisan bakers and bread enthusiasts who insist on having nutritious, natural bread - whether at home, or in professional establishments, from restaurants to B&Bs, game lodges and hotels.

For Markus, bread in your home is an expression of love and companionship. It is a first indicator of quality and standards for every hospitality establishment. Bread, essentially, is a barometer of our gastronomic culture.

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Île de Païn bread baking courses

Dear Artisan Bread Enthusiast,

Thank you for your interest. It took us a while to get organized after a strong season. Our guests where extremely pleasant and the season went without any major challenges. It was the best, most beautiful season we ever had.

The response to our “Club du Pain” as well as to our Artisan Bread Courses was overwhelming. We officially started the first serious bread courses last year and were able to show skills and techniques on real equipment in real time. Our small wood fired oven, dough mixer and our ‘al fresco’ setup was a beautiful way to get started. During the colder season we will however move at times inside to control the climate for bread baking as well as making it a bit more comfortable for our “bread warriors”. The honest interest to learn how to bake honest, natural bread is only starting and as we have all the “tools” in place are expanding our offerings by sharing a tradition that is over 7000 years old.

Below find our available dates for 2010.
They will be held over Sunday and Monday:

1. April 25 – 26
2. September 5-6
3. October 3-4

These courses will be filled on a first come first served basis. The actual receipt of deposit (via EFT) is the confirmation that you have been accepted for the course and that your space is secured. We only take 8 students per class to ensure good information transfer and enough hands-on practice. Liezie and her team will take care of your gastronomic well being from morning to the end of class (dinner is on your account). If you are looking for accommodation “The Lofts” are in the same building as we are. Perhaps this would be very convenient to you. There is also a spa and a wellness center in the same building. Add a day or two if you can…

Attached find the outline for the course. As you can see we cover quite some ground in two days. But you must be reasonable in your expectation. You will however walk away with a huge “jump” forward in the understanding of “artisan bread making skills”. We are not focusing on too many variations but rather on the basic knowledge and skill to explore the world of bread. All other recipes will become only a guide once you have mastered the important skills.

Other news:

After the huge success of Liezie’s book “ile de pain – café food” we decided to make a DVD on bread baking at ile de pain. With the expertise of filmmaker Michael Cheze and Producer Debbie Gunter we will offer a 2 – disc DVD set with inserted text and supplemental information by Easter 2010. DVD 1 will be following the bakers and their breads through the night and into the day – a glimpse into ile de pain no-one gets to witness. It is the story of bread inside ile de pain. DVD 2 will demonstrate how to make a simple, humble loaf of bread for day to day eating. We attempt to be the “grandmother” at a farm that passes on an ancient tradition to the next generation. We are very excited to share ile de pain with all of you.

Looking forward to hear from you.

Markus

Email: office@iledepain.co.za

THE BREAD WORKSHOP

Bread- baking made easy.
Learn to make real bread at home!
No experience needed!

It is possible to provide a daily bread at home with little effort!!!

BREAD MAKING DECONSTRUCTED!

Come and spend a few hours learning the technique of making delicious, nutritious bread that is incredibly easy to make. Once you have got the knack of it you'll be hooked!

The workshop concentrates on demonstrating an easy method of making bread at home.

1. No-Knead Artisan Bread using commercial yeast
2. An introduction to No-knead Sourdough bread
3. Focaccia bread

You will also learn:

• How to start and maintain
   a wild yeast starter.
• All about flour and the
   difference between the
   milling methods
• The food value of slow
   fermentation breads vs.
   fast shop bread

Cost is R400 per person and also includes:

• Recipes for over 10 different breads using this method,
• post workshop support
• Tea, coffee, tastes of home made sourdough bread

DATE: 28th August 2010 from 9h30 (sharp)-1h30 at the Prue Leith Chefs Academy In Centurion.

Places are limited so please book early to avoid disappointment

To book please send me an email at the following address: Penny Zeffertt email: info@oldtraditions.co.za
Cell: 0741979051