The New Zealand School of Food & Wine
T: +64 9 377 7961
A: Level 3, 104 Customs Street West, Viaduct,
Located in downtown Auckland, the school runs a wide variety of cooking and hospitality courses. The short courses on offer include two covering artisan breads. The Bread Dough To Ciabatta class covers classic white and wholemeal loaves, sourdough and ciabatta, while the Brioche To Focaccia class teaches techniques for making brioche, English muffins, rye sourdough and focaccia.