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- Useful information
Baking bread: from grain to Roman bread
How was grain processed 2000 years ago to make bread? Students learn step by step how to bake bread as it would have been done during the Roman period: they grind the grain on a Roman stone mill as a group. Kneading the dough and shaping the bread is then up to each student’s own creativity. The breads are then all placed in a reconstructed wood-burning oven and each student can take home his or her bread while it is still warm and deliciously fragrant.
This offer may be available in English on request. Please contact our visitor service, tel. +41 (0)61 552 22 22 or email@example.com.
School level: Years 4–6 (ages 10–12); older children by arrangement
Languages: German, French, English
Group size: 12–25 pupils; up to 30 pupils by arrangement
Dates: 1st April –14th October 2016
Duration: 2½hours; 3 hours for groups of over 25
Time: Mon – Fri, 9.30 –12.00 and 13.00 –15.30
Venue: Roman Bakery (Römische Backstube)
Accompanying adults: 2 accompanying adults, who will support the course leader and take an active part in the course activities.
Cost: CHF 200 (including materials); for groups of 25 or more, an extra CHF 5 per person will be charged.
Payment: please pay at the museum ticket office
Please note: wear clothes you don’t mind getting dirty.
Booking: please book in advance with our Visitor Service at least 10 working days before your planned visit Tel. +41 (0)61 552 22 22 or firstname.lastname@example.org.
A tour on the subject of bread
We recommend this tour as an addition to the workshop “Baking bread: from grain to Roman bread”. Duration c. 25 minutes.
Tour on the subject of bread (PDF 1.2 MB, german)