Bread Baking
Under the guidance of the Kolu Tavern masters, participants prepare bread dough using the tavern’s own sourdough starter, which is then baked into bread. Each participant can take home their freshly baked bread to share with a friend or enjoy at home. It is also possible to purchase sourdough starter to try baking at home.
The bread preparation takes approximately 45 minutes, after which the bread bakes in the oven for 2 hours. During baking, it’s a great opportunity to use your time wisely and join a guided tour (additional guide fee applies).
Maximum group size: 25 people
Minimum number of participants: 10 people
Price: €30.00/person
(Advance booking required 3–4 weeks in advance.)
Karask (Traditional Estonian Barley Bread) Workshop
At the beginning of the 20th century, karask became a popular bread in Estonia. To make barley karask, dough was first prepared by mixing barley flour with a liquid – water, milk, buttermilk, or, most commonly, whey. Buttermilk was preferred because it helped the dough rise slightly and made the bread lighter and more airy.
Karask was mainly made towards the end of the working week, as buttermilk was a by-product of the butter-making process traditionally done on Saturdays. Today, karask is made in both sweet and savoury varieties, sometimes with apples or pieces of bacon added.
During the Karask workshop, participants can prepare sweet karask according to the recipe used at Kolu Inn. Everyone can take their freshly baked karask home to enjoy with their family.
The workshop lasts approximately 1.5 hours, during which participants prepare the dough and bake it in moulds until golden and crispy.
Maximum group size: 25 people
Minimum number of participants: 10 people
Price: €25.00/person
(Advance booking required at least 3 weeks in advance.)
Kama Mousse and Kama Drink Workshop
Kama, or kama flour (known as talkuna in the coastal dialect and tolohkna or tolokna in Setomaa), is a coarse flour made from a mixture of cooked, dried and ground grains. A characteristic ingredient of kama is pea flour. The grain mixture traditionally includes rye and barley, and nowadays also wheat.
Kama is usually eaten mixed with sour milk, kefir, fermented buttermilk or yoghurt.
During the workshop, each participant, guided by the chef at Kolu Inn, will prepare a delicious kama mousse and kama drink – either savoury or sweet, according to their own taste.
After the workshop, participants can enjoy the kama dishes they have prepared together with a piece of Kolu Inn's karask (traditional Estonian barley bread).
The kama workshop lasts approximately 30–40 minutes, followed by approximately 20 minutes for tasting.
Maximum group size: 25 people
Minimum number of participants: 2 people
Price: €20.00/person
(Advance booking required at least 14 days in advance.)