THE science of bread making came to a village school.
Youngsters at Guilden Sutton Church of England Primary put on their chef’s kit and welcomed along Paul Cooper from the Junior Chefs Academy.
They then paid very close attention as the school hall was turned into a mini academy.
Paul showed them how to bake bread from scratch in step by step stages.
The science came in when he demonstrated the fermentation process of vital ingredient yeast.
The children watched as he captured the gas by products in a balloon over the neck of the fermentation vessel.
After that it was hands on under his expert supervision.