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Irish Barmbrack (Brack Bread) Baking Class

  • Florida Academy of Baking 1370 Florida A1A Satellite Beach, FL, 32937 United States (map)

Irish Barmbrack (Brack Bread) Baking Class

Tuesday, March 17, 2026 | 6:00PM - 8:30PM

$179.00 Per Station (Suitable for Dynamic Duos- see below for more details)

Discover the warmth and tradition of Irish baking in this hands-on Irish Barmbrack class. Often enjoyed with tea and shared among family and friends, this lightly sweet, fruit-filled bread is a beloved Irish classic with deep cultural roots. In this class, participants will learn how to prepare authentic Irish barmbrack from scratch, mixing and shaping the dough, and achieving the perfect soft texture and rich flavor.  Along with the bread, particopants will make a batch of orange marmalade to enjoy as an accompaniment to their bread. 

This class is suitable for the following Dynamic Duo types:

YES: Parent/Grandparent & Child

YES: Couples/Roommates (live in the same household)

YES: Friends (you will share all equipment/ingredients for 1 recipe/batch…we let you rock, paper, scissors if the recipe doesn’t divide equally.)

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide aprons, recipes, all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging.

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.

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March 17

St Patrick's Day Kitchen - Irish Soda Bread, Potato and Parsnip Soup & Scones

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March 19

The Secret Life of Dough - Bread Starters & Pre-Ferments