Here are the items that we found.
Bread was never meant to exist alone.
A good loaf asks for something to dip into it.
A warm focaccia wants to become a sandwich.
A baguette becomes a crostini.
A soft bun becomes a burger.
And sometimes, bread simply needs a little butter—or in our world, a beautifully cultured plant-based cheese.
Bread & Friends is our 7-day immersive exploration of gluten-free, vegan breads and everything that brings them to life.
From soft buns, baguettes and focaccia to sourdough, pizza, pita, bagels and sweet breads, we’ll explore the techniques behind creating breads with structure, flavour and character—without gluten, dairy or eggs.
But we go beyond the bread.
You’ll also learn to create cultured plant-based cheeses, fermented vegetables, tempeh, sausages, coconut bacon, condiments, dips, spreads and fillings, and learn how to bring them together through burgers, sandwiches, crostinis, mezze platters, grazing boards and more.
This is bread, with all its friends.
Learn to make a collection of cultured and crafted vegan cheeses designed specifically to work with bread.
Aged cheeses
Semi-soft cheeses
Soft cheeses
And then turn them into:
Cheese logs
Cheese balls
Grazing-board cheeses
with different flavour profiles and finishing techniques.
The course begins with fermentation—not because it is trendy, but because fermentation is one of the most powerful tools for creating depth, flavour and complexity in plant-based food.
You’ll begin:
And learn how to work with fermentation across different stages of the course.
A great sandwich/burger is built, not assembled.
We’ll create a collection of sauces, relishes, pickles and spreads that become the foundation for our burgers and sandwiches.
Including but not restricted to :
And explore how acidity, spice, texture, sweetness and fermentation work together to create balanced food.
Because we don't believe a burger should simply be assembled.
We’ll explore the architecture of a burger—how bread, filling, sauce, acid, crunch, freshness and texture come together.
You’ll create three distinct slider concepts:
MEXICAN
Corn, bean & jalapeño patty · sour cream relish · avocado · tomato salsa
INDIAN FUSION
Smoky recheado pulled oyster mushrooms · moringa cilantro pesto · curry leaf aioli
ASIAN
Tempeh · fresh herbs · Asian pickles · peanut lime-leaf aioli · caramelised onion, chilli & kaffir lime sambal
The same philosophy continues beyond burgers.
We’ll explore how to build substantial, balanced sandwiches using different breads, grains, vegetables, proteins, cheeses, sauces and fermented elements.
Including:
Throughout the week, individual components begin to come together.
Breads.
Cheeses.
Ferments.
Dips.
Pickles.
Spreads.
Vegetables & Mock meats.
Until they become a complete table.
The course culminates in a graduation grazing platter, where you’ll bring together the breads, aged cheeses, soft cheeses, dips , fermented elements including some of your own unique creations you've created throughout the week.
A full spectrum of gluten-free vegan breads, from everyday staples to European classics and naturally leavened breads.
Soft breads
Learn to make a collection of cultured and crafted vegan cheeses designed specifically to work with bread.
Aged cheeses
Semi-soft cheeses
Soft cheeses
And then turn them into:
Cheese logs
Cheese balls
Grazing-board cheeses
with different flavour profiles and finishing techniques.
The course begins with fermentation—not because it is trendy, but because fermentation is one of the most powerful tools for creating depth, flavour and complexity in plant-based food.
You’ll begin:
And learn how to work with fermentation across different stages of the course.
A great sandwich is built, not assembled.
We’ll create a collection of sauces, relishes, pickles and spreads that become the foundation for our burgers and sandwiches.
Including but not restricted to :
And explore how acidity, spice, texture, sweetness and fermentation work together to create balanced food.
Because we don't believe a burger should simply be assembled.
We’ll explore the architecture of a burger—how bread, filling, sauce, acid, crunch, freshness and texture come together.
You’ll create three distinct slider concepts:
MEXICAN
Corn, bean & jalapeño patty · sour cream relish · avocado · tomato salsa
INDIAN FUSION
Smoky recheado pulled oyster mushrooms · moringa cilantro pesto · curry leaf aioli
ASIAN
Tempeh · fresh herbs · Asian pickles · peanut lime-leaf aioli · caramelised onion, chilli & kaffir lime sambal
The same philosophy continues beyond burgers.
We’ll explore how to build substantial, balanced sandwiches using different breads, grains, vegetables, proteins, cheeses, sauces and fermented elements.
Including:
Gluten-free bread doesn't have to mean trying to recreate wheat bread.
We’ll work with naturally gluten-free grains and explore how different flours influence structure, flavour, texture and fermentation.
Including:
Throughout the week, individual components begin to come together.
Breads.
Cheeses.
Ferments.
Dips.
Pickles.
Spreads.
Vegetables & Mock meats.
Until they become a complete table.
The course culminates in a graduation grazing platter, where you’ll bring together the breads, aged cheeses, soft cheeses, dips , fermented elements including some of your own unique creations you've created throughout the week.
DAY 01 — BUILDING THE FOUNDATIONS
Fermentation · plant-based cheeses · condiments · soft doughs · tempeh · mustard · fermented vegetables
DAY 02 — BUNS, BURGERS & SOFT BREADS
Korean buns · slider buns · burger architecture · spinach corn cheese buns · bread rolls · knots · pinwheels · mini hot dog buns
DAY 03 — EUROPEAN CLASSICS
Baguette · crostini · focaccia (different topping explorations) · sandwiches · fougasse · grissini · challah (thecha , sundried tomato feta)
DAY 04 — FLATBREADS
Pita · cheese garlic naan · sourdough pizza · crackers · lavash · mezze platter
DAY 05 — SANDWICH BREADS & BAGELS
sandwich breads (plain / roasted garlic chilli onion seeds / iyengar spice) · bagels · ciabatta · sandwich architecture · soft cheeses
DAY 06 — THE ART OF SOURDOUGH
Sourdough development (classic / olive jalapeno / fig walnut / black garlic rosemary sundried tomato/ sambal ) · fermentation · shaping · baking · cheese & grazing elements
DAY 07 — SWEET BREADS + GRADUATION TABLE
Cinnamon buns · exploration of different rolls · sourdough doughnuts · Berliners (exploring different filling & glazes) · knots · babka · baklava knots · star bread · stollen · graduation grazing platter
This isn't a course where you simply learn a collection of bread recipes. At Plant Alchemy, we want you to understand why things work. You'll learn to work with gluten-free flours, hydration, binders, fermentation, dough development, shaping, proofing and baking—and understand how to troubleshoot when things don't go according to plan. You'll also learn how to think beyond the recipe: How do I build a burger? What makes a sandwich balanced? How do I pair a cheese with a bread? Where does acidity come from? How do fermentation and flavour work together? How can I take one bread and turn it into something completely different? The goal isn't to leave with 40 recipes. It's to leave understanding bread. And everything that can live beside it.
Bread & Friends is designed for:
You don't need to be a professional baker—but a genuine curiosity for gluten-free baking and plant-based food is essential.
