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Cultured, Decadent Desserts Workshop
April 19, 2018 @ 1:00 pm - 3:00 pm
Cultured desserts – now we’re talking! In this workshop we’ll get stuck into some sweet honey ferments, fermented jellies, fizzy berries, luscious cultured chocolate mousse and refreshing kefir ice-cream. These are desserts that not only nourish your gut flora but also your soul.
Cost includes all ingredients, recipe, a glass jar with your own ferments to take home, instruction and sampling of all the different ferments made. Small class size, so book early!
Our Wild Thing workshops are specialised workshops where you get to go deep and learn about a specific ferment, get your hands messy and bring home a jar of your own work. These workshops are limited to small class sizes and designed to allow you experience the joy of crafting your ferment under the guidance of experienced fermenters. They are mainly facilitated by Directors of GUTSY Ferments Wei’er Higgs and Director of Buchi Brew Co Dr Sarah Lantz. Other fermenters may be brought in when deemed necessary. We take our fermenting seriously!
Book here for the workshop: