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Description
This is what I brought home with me after a day in the Baking Academy of Ireland.
On the right is Tomato and Fennel Bread; the round bread is Coburg - Buttermilk Sour Dough; then Gourmet Baguettes; and you'll see a small peak of the Spelt Wholegrain Bread in the top left corner. My favourite is the baguette with green olives, because it tastes great with butter, and the tomato and fennel bread, because it was melt-in-the-mouth light and fluffy. I recommend the course to anyone's who's interested in making their own fresh bread.

Description
This is what I brought home with me after a day in the Baking Academy of Ireland.
On the right is Tomato and Fennel Bread; the round bread is Coburg - Buttermilk Sour Dough; then Gourmet Baguettes; and you'll see a small peak of the Spelt Wholegrain Bread in the top left corner. My favourite is the baguette with green olives, because it tastes great with butter, and the tomato and fennel bread, because it was melt-in-the-mouth light and fluffy. I recommend the course to anyone's who's interested in making their own fresh bread.