“What great fun! Encouraged to experiment with our flavours of brownie, we even had time to make blondies too, my work colleagues commented they're the best they've ever had! All down to the Ginger Bakers team. Then onto coffee with Rin! The science and art was fascinating and his coffee is delicious too. I will be back”
Dr Kaffenstein was most pleased to host you in ze Laboratory of learning. Kom back zoon! Haha... great fun all-round, Dex - a pleasure to have you all here.
“Spent a rain-lashed Saturday in Kendal on the Brownie and Barista course this week and enjoyed one of the most informative and fun-filled days in ages!
As someone who hasn't turned on an oven in literally years(!), I was a bit nervous about turning up in a professional kitchen. However, after an effortless demonstration by Sam, we were let loose at our own workstations... Despite a sugar-weighing mishap (easily remedied!), I delivered two trays of dark chocolate and orange brownies and lemon blondies, which - even if I say so myself - tasted fabulous! Big tip from Sam and Lisa (which we were too feeble-willed to follow): definitely leave the brownies till the next day before eating, as it really intensifies the flavour. We also had a lot of time to talk to them about their activities and look at some of their new creations...
After a delicious lunch at Rinaldo's, we got down to the liquid bit of the day and learned so much about coffee that I'll never look at my aeropress in the same way again! Lots of knowledge to take away, but something that really stuck with me was how the right grind can make all the difference: even the best coffee and kit in the world can't make up for the wrong grind.
In all, an inspirational day for this decidedly un-domestic goddess: I spent the rest of the weekend googling baking tins and deciding which coffee to choose for my new subscription!
Huge thanks to Ginger Bakers and Rinaldo's. Will be back to do it again!”
