A Masterclass by Quentin Berthonneau

Quentin Berthonneau believes good quality bread has a dark, caramelised crust with a moist and golden crumb inside. From the age of 15, Berthonneau worked as a baker and pastry chef in France, before moving to Australia, where he shadowed then-Vue de Monde head baker Tim Beylie before working with the bakery section at South Melbourne’s Chez Dré. The store occupies a corner stretch of Prahran Market’s Market Square and has a fit-out that features two windows with views into the baker’s bright kitchen; the process is transparent, from the ingredients to the preparation and baking in the four-deck Bongard oven. Ingredients come directly from farmers and millers, including organic stoneground flours such as rye, spelt and khorasan (also known as kamut) from Rolling Stone Mill and Laucke Flour Mills. The focus here is on wholemeal flours and sourdoughs that use wild yeasts developed over time. Berthonneau says they are healthier, easier for the body to digest and result in less wastage. Alongside loaves such as rye and lemon; twisted brioche; and chocolate sourdough, you’ll find croissants, galette des rois, tarts and buttermilk buns. Sandwiches and pies are filled with house-made ingredients such as goat’s cheese.

This class is centred on Quentin’s famous sourdough Shokupan. Inspired by yeasted Shokupan, Quentin developed his sourdough Shokupan in 2020 and improved upon it to create a product as delicious and fluffy but naturally leavened. The result is a super tasty and fluffy shokupan that lasted for days. Learn to make Quentin’s Shokupan from scratch, from the mixing of the dough to the shaping and baking. Each participant will go home with their own little tin and shaped loaf proofing so that you can bake it at home that evening. Participants will also learn to make Quentin’s Anzac biscuits which contain no refined sugar and be introduced to a 100% rye bread in a tin or a super nutritious wheat free loaf.

$550.00

An all-day event, to immerse yourself in Longhouse life and learn. A working lunch and a tour around the farm are included. Meet our farm family, pick from the garden or find a spot to sit quietly and enjoy the view.