Tudor bakehouse: pies and pastries
Sunday 11 November 2018
A selection of techniques and recipes from a Tudor bakehouse, from hand-raised standing pies ‘coffins’ to deep fried choux pastry style bennets. The morning session will concentrate on oven baking: the afternoon session on individual pastries cooked over an open fire.
Helen Mbye BA(Hons), MA has been involved in education at the Weald and Downland Living Museum since 2006 and is currently reading for a PhD at the University of Southampton, specialising in the economic challenges faced by thirteenth century communities following coastal change.
Places are limited to 8 participants.
Please bring warm outdoor clothing as the course will take place in one of the Museum’s exhibit buildings. Cooking will be over open fires, so please wear appropriate clothing, (long trousers from natural materials and no open toe shoes).
Fee and refreshments
£60 per person, to include tuition, teas and coffees. The Museum café will be open or you can bring a packed lunch. Please let the Museum know in advance about any special dietary requirements.
Please read our terms and conditions before booking.