For groups and school visits we have a special ‘from grain to bread’ workshop route. Along this workshop route different aspects of the production process come into play. Every day museum visitors can become acquainted with bread dough in the Wortel workshop barn.
From September onwards, those who are interested can follow a brand new, in-depth Workshop+ about Bread: Sarah Lemke will be holding one and multiple-day courses in leavened bread or pizza baking. These Workshops+ take place on set days after closing time, and can be booked on an individual basis.
An overview of our comprehensive Workshop+ programme can be found here.