Farm Bread Workshop

Farm Bread Workshop:

During the workshop, participants gain both theoretical knowledge and practical skills in sourdough maintenance, dough preparation, and traditional bread baking. The workshop includes about 30 minutes of active guided work followed by 3–4 hours of proofing and baking. During this time, participants can enjoy other activities, the sauna, or nature while the bread bakes. At the end, participants may take home a piece of our farm’s sourdough starter so they can continue baking at home. The best part comes after baking – the smell of warm bread, farm butter, and a shared tasting session.

Traditional Black Bread Baking Workshop – the power of sourdough and timeless taste

Bread baking is one of the oldest cooking methods in the world, dating back to prehistoric times. In Estonia, bread has been the centerpiece of the table for centuries – not just food, but a source of life, sacred and respected. In Estonian farms, bread was baked regularly, often once a week, and bread making was a shared ritual for the whole family and community. The fact that bread was often affectionately called “black gold” in Estonia speaks to its importance.

A rich cultural heritage surrounds bread. For example, it was customary to make a cross mark on the loaf with a finger before putting it in the oven to protect it from evil and bad luck. It was believed that bread carries family luck and home wellbeing, and it was never to be treated carelessly – even a piece of bread dropped on the table had to be picked up and kissed.

In the farm bread workshop, every participant becomes part of this centuries-old heritage – not only through knowledge and skills but also by getting their hands doughy and making their own loaf. During the course, we teach how to make authentic sourdough farm bread – the “real” bread made in the past, with a taste radically different from store bread.

The advantage of sourdough bread lies mainly in this. Fermentation with sourdough makes bread easier to digest, helps better absorption of minerals, and supports the gut microbiome. Additionally, it gives bread a unique deep flavor and character that commercial yeast can never achieve. It is this slow and natural fermentation process that makes farm bread special – every bite tastes of time, care, and heritage.

“A big piece of warm bread! Oh, how sweet it tasted!” – Juhan Liiv, “The Wanderer”

The poet praises homemade bread for a reason; warm farm bread smells wonderful. The nose-tingling aroma brings a wide smile to the face.

Our homemade bread workshop is fun and practical – everyone can manage!