Bread and butter are staple foods that we take for granted. Yet there is much more to both than meets the eye!
What were the methods used and finished bread like at different times in the past? And what might be used if wheat or other crops were poor in a particular year? How likely were you at various times to have unscrupulous producers bulking out bread with other products? When in the year was butter made and available?
During this weekend we will not only be celebrating our new bakehouse, but exploring this staple of our diet from other houses across the Museum. With the chance to have tasters in certain areas (restrictions permitting) and gain inspiration for baking at home.
Butter from the dairy and flour from the mill are essential components of this weekend and you can find out more about how the produce is created and used.
A full programme will be published online ahead of the weekend.
Tickets will be available to book approx. 5-6 weeks prior to this event.Enquire Now
- April 17 @ 10:30 am
- April 18 @ 5:00 pm
- Event Categories:
- Arts & Culture, Food & Drink, History & Heritage