There’s nothing like the smell of freshly baked bread, especially the kind with a firm crust and perfectly soft centre that’s just come out of your very own oven. That first spread of butter and straight in your mouth… complete and utter satisfaction.

If this is something you’ve never experienced, we can change that. Well, Tim Faull can change it, to be more precise. His course –Knead to Know: A Sensory Journey to Artisan Baking – teaches you the complete fundamentals on how to bake like a professional at home. From your own starter mix to baking a wide variety of breads (including barley, potato & rosemary, health seed bread, sour dough bread, multi seed health bread, cottage loaf, ciabatta, baguette, spelt bread, cabernet bread and naan bread), the course gives you the knowledge and skills to continue the artisan baking traditions of yesteryear.

The five-part course runs Wednesday’s in March (2nd, 9th, 16th, 23rd & 30th) from 5.30pm – 8.30pm. Course fee is R3,000, including all notes, sampling of foods and wine during classes. We have a few spots left – bookings via