How a 4-Hour Workshop Could Change the Way You Eat Bread Forever

Bread Shouldn’t Hurt to Eat. So Why Does It?

We’ve all been there—bloated belly, foggy brain, and that sluggish feeling after eating something as basic as bread. The sad truth? Most modern loaves are filled with additives, rushed fermentation processes, and questionable ingredients. But what if we told you that real bread—bread that nourishes your gut and soul—still exists?

And it only takes four hours to start your journey.

Welcome to a story of flour, fermentation, and one unforgettable workshop that’s helping Brisbane rediscover bread the way nature intended it.

The Modern Loaf: A Silent Culprit

Let’s talk truth: today’s store-bought bread is a far cry from what our ancestors used to eat. Commercial loaves are pumped with preservatives, quick-rise yeast, and processed flours that wreak havoc on your gut.

Ever feel like you just can’t digest bread anymore? You’re not alone.

Many people chalk it up to gluten intolerance—but the real villain is the way the bread is made.

Meet The Man Bringing Back Real Bread

Roberto Giammellucca isn’t your average baker. He’s the founder of The Sourdough Science Academy, and since 2021, he’s made it his mission to fight gluten intolerance with the art (and science) of traditional sourdough.

Operating from Coomera and serving communities from the Gold Coast to Brisbane, Roberto has turned his passion into a purpose: to empower people to bake nourishing, gut-friendly bread from scratch—using organic ingredients and ancient grains.

A Workshop That’s More Than Just Baking

📍 Sourdough Bread Workshop – Brisbane

 🗓️ 19th July 2025

 🕙 10:00am–2:00pm

 📍 Food Connect Shed, Salisbury, QLD

Whether you're new to baking or someone who’s never gotten a loaf to rise, this 4-hour workshop is for you.

You’ll walk away with:

• Two certified organic sourdough loaves you made with your own hands

• Italian-style bruschetta and a glass of organic wine

• A complete understanding of fermentation and digestion

• Lifetime support from Chef Roberto—not just a recipe

Why This Workshop is Different

This isn’t a “watch and learn” class. It’s 100% hands-on. You’ll mix, knead, score, and bake your bread from scratch, using the same ingredients and techniques Chef Roberto uses at home.

The focus? Fermentation. You’ll learn the science behind why slow-fermented sourdough is easier on your body and how to incorporate this ancient practice into your busy life.

Bruschetta, Wine, and Connection

Yes, you’ll learn to bake incredible sourdough. But you’ll also eat like an Italian.

Midway through the class, you’ll sit down to enjoy bruschetta made with fresh tomatoes, garlic, basil, and—of course—your own sourdough, all paired with a glass of organic wine.

This isn’t just a class. It’s an experience. One that feeds your mind, body, and belly.

From Zero to Sourdough in One Day

You’ll start with understanding your starter—how to feed it, store it, and keep it alive (without it taking over your fridge). From there, you’ll:

• Learn when your dough is ready to bake

• Shape your loaves with confidence

• Master the “oven spring” effect that creates that perfect rise

• Score beautiful patterns into your crust for that artisan finish

No fancy gear? No worries. You’ll also learn:

• How to proof bread without a banneton

• How to bake with or without a Dutch oven

• The best flours to use for flavour and gut health

Bread That Loves Your Body Back

Sourdough is more than trendy toast—it’s a gut-friendly miracle.

With long fermentation times and natural cultures, sourdough helps to break down gluten and phytic acid. The result? Bread that’s easier to digest, more nutrient-dense, and much less likely to cause inflammation.

Chef Roberto’s philosophy is simple: real bread should never hurt. It should nourish.

Give the Gift of Bread

Looking for the perfect birthday surprise, anniversary idea, or team-building activity?

This class is a gift that rises. Literally.

Gift cards are available, and booking is flexible. Whether it’s for a solo foodie adventure or a romantic couple’s day out, it’s an unforgettable experience that tastes as good as it feels.

Support That Never Expires

When you join The Sourdough Science Academy, you’re not just a student—you’re part of a community.

After the workshop, you’ll get:

• Access to a private Facebook group where Chef Roberto answers questions and shares new techniques

• Support from fellow bakers on the same journey

• Continued access to tools, ingredients, and courses via the online shop

Real People, Real Loaves, Real Results

With over 290 5-star reviews, this workshop has transformed kitchens across Queensland.

One attendee put it best:

“I went from someone who feared the word ‘starter’ to someone who gifts loaves to friends every weekend!”

You’ll leave with the confidence to bake bread you’ll actually want to eat—and share.

Final Thoughts: Don’t Just Eat Bread. Understand It.

Bread is one of the oldest foods in the world. It should bring you joy, not discomfort. This 4-hour workshop is more than a class—it’s a return to tradition, a celebration of flavour, and a practical step toward better health.

Ready to change the way you eat bread forever?

👉 Book your spot now at The Sourdough Science Academy

FAQs

1. Can beginners join the class?

 Absolutely. Whether you’ve never baked before or want to level up, this workshop caters to all skill levels.

2. What should I bring to the workshop?

 Just bring yourself and your curiosity! All tools, ingredients, and materials are provided.

3. Is sourdough really better for gut health?

 Yes! Long fermentation reduces gluten and phytic acid, making sourdough easier to digest and better for your gut.

4. Can I buy tools and ingredients at the workshop?

 Yes. Chef Roberto offers a curated selection of sourdough tools and ingredients in his online shop and at the event.

5. What if I can’t make this date?

 No problem! Visit the Upcoming Classes page to see other workshops or get a gift card for later use.