Workshop Overview
- LanguagePortuguese, English
- Duration3
- DifficultyBeginner
- Private Groups & Team Building
- 6 Min Group Size
- 20 Max Group Size
- 48 hours Advance Booking Time
- €38 Price Per Person (Groups)
- On-Site, Off-Site Location Options
- Next Date25/10/2026
Location Details
Eco Retiro de Galamares, Avenida 25 de Abril, Sintra, Portugal
Your Teacher
Pedro Pereira
18 workshops · 2 followers
Pedro Pereira is the baker and founder of Peter Pão Natural Bakery, with over fifteen years of experience in natural fermentation. Having worked on organic farms across Portugal, including three years at Quinta dos 7 Nomes, Pedro brings a deep understanding of traditional bread-making techniques, organic artisan flours, and wood-fired baking. His hands-on approach connects you with the tradition of bread-making while giving you the confidence to make naturally fermented bread at home.
Reviews (5)
FAQ's
Not at all! This workshop is designed for everyone, from complete beginners to those who already enjoy baking at home. Pedro Pereira will guide you through every step of the process, sharing practical techniques and the knowledge you need to make genuinely good sourdough bread from scratch.
You will learn how to prepare and use a sourdough starter, choose organic artisan flours, understand hydration and measurements, knead dough, and manage fermentation times. Pedro will also show you how to bake bread in a traditional wood-fired oven and a home oven, so you can continue making delicious bread in your own kitchen.
Yes! All materials and ingredients are included, including organic artisan flours sourced from Portuguese mills. You will also experience baking in a wood-fired oven and receive hands-on guidance from Pedro throughout the session.
Absolutely! You will leave with a loaf of sourdough bread made with your own hands, a sourdough starter to continue using at home, and the practical skills and knowledge to bake your own bread independently.
Pedro Pereira is the baker and founder of Peter Pão Natural Bakery, with over fifteen years of experience in natural fermentation. Having worked on organic farms across Portugal, including three years at Quinta dos 7 Nomes, Pedro brings a deep understanding of traditional bread-making techniques, organic artisan flours, and wood-fired baking. His hands-on approach connects you with the tradition of bread-making while giving you the confidence to make naturally fermented bread at home.
More from this Teacher
More from this Teacher
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André
The place was lovely. We were guided step by step by Pedro, who answered all our questions and encouraged us from the very beginning to try the recipe at home without fearing failure. From understanding all the specificities of the bread-making process to tasting a warm, delicious loaf fresh out of the oven with butter, this experience was truly unforgettable. I left not only with a freshly baked loaf but also with a lot of new knowledge and the confidence to bake my own bread at home.
Sara Di Rocco
I had a gorgeous time learning about sourdough-making. Pedro is clearly very knowledgeable. One note for the teacher is, it would be worth giving a paper with the recipe at the end. Other than that, we each walked away with our very own sourdough bread baby and I’d recommend it 🙂
Ash
Beautiful location to learn bread making from someone so masterful at their craft. I’ll definitely be taking what I learned to my home bread baking. Best bit was eating mountains of warm bread and butter at the end!
Diogo Filipe
Para introdução ao tema, creio que foram abordados todos os passos para a iniciação a quem quer fazer pão em casa. Obrigado.
Annette Hay
Pedro is a knowledgeable skilled baker. Cooking in a wood fired oven adds a whole other dimension. The take home gifts of a freshly baked loaf and sourdough starter are wonderful.