Baking Workshop at Palais Amani

Moroccan cooking is not only tagines and couscous. Bread is central to every meal, and pastry has a long and sweet tradition in Fes, from honeyed almond cakes to flaky filo-style rolls. This baking workshop is held in the cooking school of a restored palace-riad in the medina and focuses on the dough-based side of the kitchen. You learn how to mix and knead dough for the round flatbreads that appear on every table, how to shape and stamp loaves for the communal oven, and how to prepare a few classic sweet treats using almonds, honey, orange blossom and sesame. The instructor explains the techniques step by step, so beginners can follow along and experienced bakers can pick up small tricks. Because the session is smaller and shorter than a full cooking class, it suits travellers with limited time and those who want a more focused skill. You finish by tasting what you have made with tea, and you take away the recipes and a clearer idea of how bread and sweets fit into Moroccan daily life. It is a good choice for couples, families with children who like to bake, and food lovers who have already done a savoury class and want something different. The setting adds atmosphere, with tiled walls, a courtyard and a sense of old Fes close at hand.

Workshops of this type usually run for two to three hours in the morning or afternoon. You begin with an introduction to the main ingredients, such as flour, semolina, yeast, olive oil, almonds, honey and spices, and a quick look at the kitchen and its equipment. The instructor then demonstrates the technique, which involves working the dough, letting it rest and shaping it before cooking.

Traditional breads in Fes are baked in a communal oven or on a hot pan, and you will learn how to judge when they are ready. Pastries follow, with careful attention to filling, folding and finishing.

The atmosphere is relaxed and practical. You will work at a counter with your own ingredients, and the instructor moves around the group to help. Wear comfortable clothes that can handle flour and closed shoes, and tie back long hair. Mention allergies when you book, particularly nuts, gluten or sesame, because they are central to many of the recipes, and ask whether a modified version is possible. Children who enjoy baking are generally welcome, though you should check age guidance. At the end, you taste your creations with mint tea and take home recipes.

Because places in the school are limited, book ahead in spring and autumn. The school also offers savoury cooking classes, so you can combine two sessions in a day or on separate days if you stay several nights. Check the start time and the meeting point, because the lanes around the house are narrow and hard to navigate, and allow some time for a courtyard stroll afterwards. A medina morning before or after makes a satisfying day.

If you are travelling with a group of mixed interests, the baking class can be a pleasant compromise because it is short, sociable and ends with something to eat. Ask whether tea is served with the finished pastries, and whether extra portions can be boxed to carry back to your accommodation or enjoy later on the terrace.