ABOUT THE COURSE...
Join Richard Bertinet and Gluten Morgen in this exclusive Bread Baking course, where each expert will guide you through creating different types of bread using a single, easy-to-make dough.
Find out what you will learn!
How to make Sweet Dough
Fruited Tin Loaves
Baguettes Viennoise
Doughnuts
Baked Brie in Brioche
How to make a Sourdough Starter
Sourdough Bread - Country Loaf
Sourdough Baguettes
Baker's percentage explanation
Bertinet's Kneading Method
COURSE DURATION
1:45 hrs
1 YEAR ACCESS
Watch the classes wherever and as many times as you like.
GUARANTEE
15 DAYS
COMMUNITY
Engage with other students in the comment section of each class.
IT ALSO INCLUDES...
CERTIFICATION
You will be awarded with a certificate of accomplishment upon completing 100% of the course.
ACCESS FROM ANY DEVICE
You can access classes through the app, on your computer, or tablet.
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¿Cómo es la modalidad de cursada?Al inscribirte, desbloquearás todo el contenido del curso. Se trata de una formación en linea con clases en vídeo HD y recursos prácticos.
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¿Necesito conocimientos previos?No, todas las clases de este curso están pensadas para ser extremadamente fáciles de entender y llevar a la práctica, por lo que no se necesita tener conocimientos previos de pastelería profesional.
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¿Qué pasa si no quedo satisfecho con el curso?Si por alguna razón no quedas satisfecho con el curso o ves que no es para ti, tienes 15 días de devolución garantizada sin compromiso alguno.
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Una vez me inscriba al curso, ¿Cuánto tiempo tendré de acceso?Una vez realizado el pago único del curso se te quedará guardado en tu biblioteca de cursos por 1 año, pudiendo acceder en este tiempo siempre que quieras para repasar las clases.
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¿Cuál es la duración total del curso?El curso cuenta con 5 módulos y 33 clases en video + apoyo complementario en formato pdf. Su duración total para finalizar el curso es de aproximadamente 3:30 hrs.
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¿Tendré acceso para realizar consultas personalizadas?Si, en cada clase podrás dejar tus consultas y serán respondidas a la brevedad directamente desde la plataforma.
WHAT DID OUR STUDENTS ACHIEVE?
Laurie
Moroz
"Richard Bertinet and Gluten Morgen's teaching styles are incredible! They broke down every step so clearly that I felt confident following along even as a beginner. The way they explained the techniques made it so easy to understand each recipe. They also had me laughing and wishing I could be in the kitchen with them to taste every delectable and savory baked good they made."
Priscilla Jolley
"Taking this master class was an incredible experience! What I loved most about it is how versatile the recipes are. Learning to make so many different types of bread from just one dough was a game-changer. Richard and Gluten’s methods are practical and adaptable, perfect for home bakers of any skill level!"
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Sergio
Bryner
"Learning from Richard Bertinet and Gluten Morgen felt like a true privilege. Their depth of knowledge and passion for bread baking came through in every lesson. They’re clearly not just teaching—they’re sharing a craft they’ve mastered over years of experience."
$149 USD
$99 USD
YOUR INSTRUCTOR
RAMÓN GARRIGA
Ramón Garriga, also known as Gluten Morgen, is a self-taught baker and promoter of artisanal bread. He specializes in sourdough bread, wood-fired pizzas, succulent hamburgers and everything that has flour.
Baking on the internet since 2016 and based on his Gluten Morgen Lab Buenos Aires, he is dedicated to researching, disseminating and developing recipes, classes, seminars and creating digital content for his community with more than 5 million bakers.
His book "Masa Madre" has become a best-seller, widely relied upon by Spanish-speaking readers for making sourdough bread.
In 2022, he inaugurated the Gluten Morgen Lab Barcelona where he continues to create new recipes, content, and workshops and spread his passion for bread-making.
$149 USD
$99 USD
YOUR INSTRUCTOR
RICHARD BERTINET
Richard Bertinet is celebrated for his groundbreaking approach to breadmaking. Originally from Brittany, France, he moved to the UK in 1988 and established the renowned bakery The Bertinet Kitchen in Bath. His signature "Bertinet method", which emphasizes hand techniques over machines, has transformed the way people bake artisanal bread.
As a successful entrepreneur and author, Bertinet has written several award-winning cookbooks, including "Dough" and "Crust". These books stand out not only for their detailed recipes but also for showcasing his passion and deep understanding of traditional baking.
Bertinet’s influence extends to television, where he has appeared on popular shows like "The Great British Bake Off" and "Bertinet's Bread". His dedication to preserving and sharing artisanal techniques has earned him a lasting place in the global culinary world.
