15. oktober 2025

Workshop: BREAD

Na Griču bomo v sredo , 26. novembra , ob 17. uri zadišali po sveže pečenem kruhu.

Pod vodstvom Luke Koširja in kuhinjske ekipe bomo spoznavali različne vrste moke, pripravo droži in načine, kako jih uporabiti v vsakdanji peki. Skupaj bomo oblikovali, gnetli, opazovali in okušali – tako tradicionalne kot nekoliko drznejše različice kruha, kakršnega srečate v Gričevi kuhinji.

Posebno pozornost bomo namenili drožem in njihovemu vplivu na okus in teksturo kruha. Ob tem bomo pokusili nekaj domačih prigrizkov in se ob kozarcu vina sproščeno pogovarjali o vonjih, spominih in potrpežljivosti, ki jo kruh zahteva.

Predznanje ni potrebno – le veselje do učenja in do topline, ki jo ustvari pečica.

Kotizacija za udeležbo znaša 150 evrov .
Trajanje delavnice: do 5 ur .
Prijave sprejemamo na info@gric.si .

On Wednesday, November 26th, at 5 p.m., the scent of freshly baked bread will fill Grič.


Under the guidance of Luka Košir and the kitchen team, we will explore different types of flour, learn about sourdough, and discover how to incorporate it into everyday baking. Together, we will shape, knead, observe, and taste – from traditional loaves to some of the more daring variations you may also encounter in Grič’s kitchen.


Special attention will be given to sourdough and its impact on the flavor and texture of bread. Along the way, we’ll enjoy a few homemade snacks and a glass of wine while sharing stories, aromas, and reflections on the patience that bread demands.


No prior experience is required – only a love for learning and the warmth created by the oven.


Participation fee: €150


Duration: up to 5 hours


Reservations: info@gric.si

< Starejše objave

Novejše objave >

Deli objavo

Zadnje objave

#kičnparti 6.0

25. maj 2026
#kičnparti 6.0 nas tokrat pelje v Romunijo. 17. junija bomo na Griču gostili ekipo Cimbru Author. Restavracijo, ki svojo kuhinjo gradi na sezonskosti, lokalnih sestavinah, fermentaciji in iskrenem pristopu do kuhanja. Za en večer bodo s seboj prinesli del...

#kičnparti 6.0

25. maj 2026
#kičnparti 6.0 is taking us to Romania. On June 17th , we’ll be welcoming the team behind Cimbru Author to Grič. A restaurant known for its honest approach to cooking, rooted in seasonality, local ingredients, and fermentation. For one evening, they will bring a part of their region, their flavours, and the ingredients they care about most to our kitchen. Join us on June 17th for a new edition of #kičnparti and experience an evening where two culinary stories come together around one table. Reservations: info@gric.si Price: 140 EUR 

Delavnica: TRAJNOST V KUHINJI

6. maj 2026
Na Griču bomo v sredo, 20. maja, ob 17. uri pogledali, kaj pomeni trajnostna kulinarika v praksi. Skupaj bomo obiskali vrtove, kjer ekipa goji del sestavin za kuhinjo. Spoznali bomo, kako je zasnovan ta del in kakšno vlogo igra pri vsakodnevnem delu...

#kičnparti 6.0

25. maj 2026
#kičnparti 6.0 nas tokrat pelje v Romunijo. 17. junija bomo na Griču gostili ekipo Cimbru Author. Restavracijo, ki svojo kuhinjo gradi na sezonskosti, lokalnih sestavinah, fermentaciji in iskrenem pristopu do kuhanja. Za en večer bodo s seboj prinesli del...

#kičnparti 6.0

25. maj 2026
#kičnparti 6.0 is taking us to Romania. On June 17th , we’ll be welcoming the team behind Cimbru Author to Grič. A restaurant known for its honest approach to cooking, rooted in seasonality, local ingredients, and fermentation. For one evening, they will bring a part of their region, their flavours, and the ingredients they care about most to our kitchen. Join us on June 17th for a new edition of #kičnparti and experience an evening where two culinary stories come together around one table. Reservations: info@gric.si Price: 140 EUR