Book Course

Our Courses

Come and spend the day learning how to bake in our working wood-fired bakery with award-winning baker Joe Fitzmaurice. Our courses are hands-on. You will bring home with you a selection of breads, a fresh sourdough starter and the knowledge and confidence to bake real bread at home.

We encourage people to make their own rye sourdough starter a week before attending the courses. This gets you thinking about sourdough and gives you a feel for what sourdough is and how it works. If you don’t have the time/inclination, don’t worry! We have plenty of sourdough starter here that you can bake with! The instructions and video on how to make the starter are under the ‘Common Loaf’ heading.








Introduction to Baking Real Bread

Course Details:

Introduction to Baking Course

Introduction to Baking Course

  • 8 places, €110 per person, 1-day course
  • Saturdays – 9th September (sold out), 11th November 2017 (sold out), more dates to follow in 2018
  • 11am-6pm, lunch included

You will learn;

  • how to make a range of wonderfully flavoursome and nutritious yeasted and sourdough breads
  • various traditional kneading and modern no-knead dough development techniques
  • how to start and maintain a sourdough starter
  • about the nutritional benefits and digestability of long fermentation and sourdough breads

 
This course will give you a fundamental understanding of the best types of flours to use, how to get the best results baking in your home oven and how to best incorporate home baking into your daily routine. It is suitable for complete beginners as well as the more experienced home baker who is looking to enhance and deepen their skills.

You will bring home with you a selection of breads, fresh sourdough starter and the confidence to bake real bread at home!

    “This is MORE than a bread baking course – it’s a history, maths and science class plus I went home with an assortment of breads which I baked myself. What a great day!” Elaine, Cloughjordan
    “We thoroughly enjoyed the day and everyone at home was very impressed with the fabulous bread we brought home. They are looking forward to us showing off our new baking skills on a regular basis!” Mary, Kilkenny

 
Please see terms and conditions below.








Sourdough Course

Course Details:

Sourdough Course

Sourdough Course

  • 8 places, €110 per person, 1-day course
  • Saturdays – 26th August (sold out), 14th October (sold out), 28th October (sold out) 2017, more dates to follow in 2018.
  • Tuesdays – 29th August (sold out), 17th October (sold out), 21st November (sold out), 28th November (places available) 2017, more dates to follow in 2018.
  • 11am-6pm, lunch included

You will learn

  • how to make flavoursome and highly nutritious sourdough breads
  • how to start and maintain a sourdough starter
  • how to manage the fermentation and flavour of your doughs
  • about the nutritional benefits and digestability of sourdough breads

You will gain an understanding of how to blend flours and flavours and refresh your sourdough starters. Using temperature and various fermentation techniques, you will learn how to work with the subtle and complex textures, flavours and forms of your breads.

You will bring home with you a selection of breads, fresh sourdough starter and the confidence to bake real bread at home!

    “Over the course of a day we learned a vital life skill, and picked up tips about every aspect of the process of making bread. The nine people attending the course were made up of beginners, bread-makers and bakers, and everybody went away with an increased skillset and an understanding not only of how to bake bread, but armed also with a new insight into community, agriculture, and the well-being of the planet.
    The course is very good value for money, and classes are small. You really learn deeply here in Riot Rye, and you’ll be so glad you chose to take a class in Cloughjordan.” Sally McKenna, McKenna Guides – see full article here Riot Rye Sourdough Course
    Joe Fitzmaurice, baker extraordinaire in Cloughjordan, Ireland, is the godfather of sourdough in Ireland. Take a sourdough course with Joe and a few of your pals this winter. It’s the best €95 you’ll spend in 2015.” Susan J White – see full article here Riot Rye Sourdough Course
    “A huge thank-you to Joe and Julie for their hospitality on their Sourdough Course. I highly recommend this course as Joe is a master sourdough baker who is passionate about the ethos behind feeding people with nutritious, healthy, well balanced, organic food. Thank-you!” Peter, Newry
    “Joe is so knowledgeable and kind with his time. He gave us a great understanding of the fermentation process and how to get the best nutritional value and digestibility from your bread. For anyone wanting to increase their knowledge whether beginner or amateur baker this course is for you. We travelled from Dublin for the day and I have to say it was well worth it. And its great craic too!” Elysia, Dublin
    “I did a one day course with Joe and it was excellent. Really enjoyed the day, the people, the food, the bread making, the oven and everything else! Been making sourdough bread regularly ever since. We make more bread than we buy now, for sure!” David, Kilkenny
    “Fantastic day baking along with my hubby and daughter last Saturday..just baked our first Common Loaves this evening. Thanks guys for sharing the love of good wholesome bread” Maureen, Mayo

 
Please see terms and conditions below.








Serious Sourdough

Course Details:

malthouse-couching-by-andrea-gentl-copy

Serious Sourdough

  • 6 places, €125 per person, 1-day course
  • Saturdays – 25th November (sold out) 2017, more dates to follow in 2018.
  • Tuesdays – 22nd August (sold out), 12th September (sold out) 2017, more dates to follow in 2018.
  • 10am-6pm, lunch included

This course builds on our Sourdough Course. It will expand on those techniques already learned and introduce you to a new range of possibilities for working with natural fermentation.

It is suitable for home and professional bakers alike who already have some experience baking sourdough breads, as well as professional pastry chefs who wish to broaden their repertoire.

You will learn

  • how to make our multi award-winning Country White Sourdough Boule
  • how to use couching techniques to produce other breads
  • how to make sourdough crumpets
  • how to make wheat and rye sourdough crispbreads
  • how to use baker percentages to create and regulate your own recipes

This course will focus on making you a better baker! Bring a loaf of your own bread on the day and Joe will give you specific feedback on what you need to work on.

This opportunity to immerse yourself in a variety of techniques will give you the skills and confidence to be a more instinctive baker.

You will bring home with you a selection of breads, fresh sourdough starter and a deeper understanding of the world of natural fermentation.

    “Joe and Julie are most gracious hosts in their wonderful bakery. The serious sourdough course is full of practical advice for those who have been making sourdough bread but wish to refine their skills and improve their sourdough making techniques. Joe is generous and patient with his vast experience and understanding of sourdough baking and this course builds on the knowledge that many bakers may already have. “ Jane, Cork
    “Thank you very much for an excellent day at Riot Rye. It was a pleasure to listen to Joe and learn about the different types of sourdough breads and techniques as well as troubleshoot our own breads. The practical experience really helped reinforce the techniques we learned. Julie, thank you for the delicious lunch. Hopefully be back very soon.” Martin, Dublin
    Many thanks for a superb day. It was well organised and extremely informative as well as being great fun. The lunch was top class. This day raised the standards for baking ture real bread!“ Peadar
    Great day learning more and more about sourdough…great bread and crackers made. Will be back for a third time! Well worth getting lost in Durrow for the second time.“ Áine, Waterford

 
Please see terms and conditions below.








Sourdough Baking for Chefs & Cooks

Course Details:

Chefs & Cooks Sourdough Baking

Sourdough Baking for Chefs & Cooks

  • 8 places, €120 per person, 1-day course
  • Tuesdays- 19th September (sold out), 3rd October (places available), 24th October (places available) 2017, more dates to follow.
  • 10am-6pm, lunch included

This hands-on course is suitable for chefs and cooks who want to incorporate sourdough baking into their daily routine. Joe has been around food in a commercial setting for 4 decades and he will teach you his tried and tested methods for baking sourdough breads in your working environment.

You will learn

  • how to maintain a range of sourdough starters
  • how to manage the fermentation and flavour of your doughs
  • how to blend flours and flavours
  • how to maintain consistency in your baking
  • how to shape and score (cut) your loaves to get the best results
  • how to design a baking schedule to fit your working day
  • how to regulate your recipe to suit your kitchen ovens and place of work
  • how to use baker percentages to create and regulate your own recipes
  • as well as advice on the equipment required to get started.

You will learn how to make two breads using two different techniques. These breads can then be easily adapted and developed to form a wide range of sourdough breads.

You will bring home with you a selection of breads, fresh sourdough starter and the confidence to offer great sourdough breads on your menu.

    “The whole day was a wonderful experience. If I was to pick one aspect of the day that made the day special and truly worth the effort to attend, I would have to say it would be the generosity of spirit and sharing of knowledge from Joe and Julie. The knowledge Joe has about all things sourdough could only be gathered through years of experience, practice and passion, yet during the day this knowledge was generously and enthusiastically shared with ease and great humour. Julie provided a fabulous lunch with beautiful local cheeses and needless to say fantastic bread and seamlessly ensured we were taken care of in every way possible.
    As a Chef, I have attended many courses both nationally and internationally and this would in my opinion be rated in the top three if not number one. I met wonderful people from various places and had a wonderful day.” Nora, Co. Clare
    “I would highly recommend this course for anyone in the industry that wants to introduce real bread to their menu. Joe not only has a seemingly endless amount of knowledge on real bread but the combination of that and his industry experience allows him to focus this course realistically for different kitchen environments. It’s also a pleasure to go on a course and learn alongside your peers as the level of questions and potential problems they raised were all industry specific, relevant and things you might not have thought of, and to all of these Joe had a solution. Super course.” Kate, Co. Kildare
    “Really enjoyed my day! Lovely place, lovely people, lovely lunch and the knowledge I’ve taken away is already benefitting all around me.
    Would recommend this course for any cook looking to add sourdough baking to their skill set.” John Miller, Head Chef, Racing Academy, Co. Kildare

     
    Please see terms and conditions below.








Vouchers

Gift Voucher

Gift Voucher

Purchase a riot rye gift voucher, this allows the recipient to book one of our baking courses. We will email you a voucher to print out as a present.

Please see terms and conditions below.








Terms & Conditions for booking courses and vouchers

In the unfortunate and unlikely event that a course has to be cancelled, we will always try and give you as much notice as we reasonably can and you will be offered the choice of an alternative course or a full refund. We will not be liable for any other costs or expenses that you may incur.

Bookings are made on a first come, first served basis on receipt of full payment. If you have booked and have to cancel you must let us know at least 4 weeks in advance of the course to change your course date or receive a refund minus €10 for administration costs. You are welcome however to send someone else in your place. These rules apply equally to gift voucher bookings. If you have to cancel 4 weeks or less in advance, we will do our best to fill your place and if we do so, we will refund you the course fee minus €10 for administration costs.

Where you are unable to attend a class due to adverse weather conditions, illness or other personal circumstances our booking and cancellation policy will still apply, however, at our sole discretion we will offer alternative dates for a replacement class at short notice.
We reserve the right to alter or amend courses.

We do not allow course participants to take video footage or film on any of our courses as it interferes with the running of the class. Participants are permitted to take occasional still photographs to record their day but are asked to be sensitive to the privacy and enjoyment of other participants.

Gift Vouchers can be redeemed by email or telephone.








Transport

Travelling to Riot Rye in Cloughjordan couldn’t be easier as trains run through Cloughjordan daily on the Dublin (Heuston Station) to Limerick service. If travelling by car the directions are provided below.

Iarnród Éireann Timetable

Iarnrod Eireann

Iarnrod Eireann

 

 

 

 

Driving Directions

From Dublin

Follow M7 (Limerick direction) and exit at Moneygall (between Roscrea and Nenagh). At the far end of Moneygall main street, take a right turn (at the Sign saying Cloughjordan 10km, Borrisokane 20 km). Allow two hours.

From Limerick

Follow M7 (Dublin direction) and exit at Moneygall (between Nenagh and Roscrea). At the far end of Moneygall main street, take a left turn at the sign saying Cloughjordan 10km, Borrisokane 20 km). Allow one hour

From Shannon, Cork and the South West

Follow the signs for Limerick. On approaching Limerick city, follow signs for Dublin to bypass the city centre and then follow the above. Allow over two hours

Route from the Northern Midlands, the West and the North-West

Join the N52 Dundalk – Nenagh road wherever appropriate (it passes through Kells, Mullingar, Kilbeggan, Tullamore and Birr) and follow it to Borrisokane (between Birr and Nenagh). At the far end of Borrisokane main street, turn left at a petrol station and a sign for Cloughjordan.

From the North East

Follow the M1 to Dublin then the M50 to the Red Cow roundabout and follow the signs to Limerick as described above.

From the South East

Join the N80 Enniscorthy-Tullamore road wherever appropriate (it passes through Bunclody and Carlow) and follow it to Portlaoise then follow signs for Limerick as described above.

From the South

Join the M8/ N8 Cork-Dublin road wherever appropriate. Take the N62 exit for Thurles & follow the N62 to Roscrea and then follow signs for Limerick as described above.








Accommodation

Djangos Hostel

Djangos Hostel

Cloughjordan House

Cloughjordan House

Airbnb

Airbnb

 

– B&B also available in the eco-village – list available on request