Special Breads Workshop [ ESGOTADO ]
w/ Diogo Amorim / GLEBA
January 21th | 10am – 2pm
Programa da Oficina
Os participantes terão a oportunidade de observar o processo completo desde grão a pão. Cada pessoa será encarregue de amassar o seu próprio pão que, no fim das primeiras três horas de fermentação, será colocado num cesto de vime a levedar, para ser cozido em casa. Durante as três horas, os participantes terão a oportunidade de observar as diversas fases do processo, sempre acompanhadas de explicações e esclarecimento de dúvidas.
Diogo Amorim studied culinary arts at one of the most prestigious schools in Switzerland and did an internship in one of the best restaurants in the world: The Fat Duck in England. There he deepened his interest in natural fermentation bread, since the 3 Michelin Star restaurant was, at that time, studying the gastronomic potential of this simple yet complex food. After that he worked half a year in Vila Joya, one of the best Portuguese restaurants, and came to Lisbon in 2015 to take a Masters Degree in Gastronomic Sciences. Developed Gleba’s project for almost two years, traveling through Portugal in search of small grain producers. At the end of 2016 opened Gleba’s bakery where “real bread” is made.
All the materials and ingredients are included.
35 euros + VAT
(payment in advance)
At O Apartamento
Avenida Duque de Loulé, 1 – 5º Drt
1050 – 085 Lisboa
Payment in advance. Refund or cancellation of paid reservations are not allowed.
However, if you can not attend the class, you can invite someone to do the workshop in your place.