The Story Behind belvaxis Ltd
We're based in Kenmare, bringing traditional sourdough techniques to anyone who wants to bake properly. Weekend workshops, starter guides, and hands-on loaf shaping — that's what we do.
How This Started
Back in 2018, we noticed something. People wanted to bake real sourdough, but most tutorials skipped the important stuff. Fermentation times, starter health, shaping technique — nobody explained these things clearly.
Why We Started Teaching
We've been working with sourdough long enough to know what actually works. Not shortcuts. Not fancy equipment you don't need. Just solid technique and honest guidance. Our Kenmare workshops attract people serious about improving, not just trying a trend. They come back. Some bring friends. That tells you something.
What's Different About Our Approach
We don't hide the complexity behind "just do this." Sourdough involves fermentation biology, flour chemistry, and real technique. So we teach all of it. You'll understand why your starter bubbles the way it does. You'll know what to do if your dough feels too loose. You'll shape a loaf that actually holds its shape during baking.
Weekend Workshops That Matter
Our weekend sessions in Kenmare aren't lectures. You're working with dough, getting feedback on your technique, fixing issues in real time. Some folks have baked for years and still learn something new. Others are complete beginners — and they walk out with confidence. That's what we're aiming for.
What You'll Learn
Everything revolves around understanding the craft. From building a starter from scratch to diagnosing why your loaves turned out dense, we've covered it.
Sourdough Starter Guide
Starting a culture from flour and water sounds simple. It is — but there are critical details that make the difference. We'll show you what healthy fermentation looks like, how to feed your starter properly, and when it's actually ready for baking.
Loaf Shaping Techniques
Bad shaping ruins good dough. You'll learn how to build tension, work with different hydration levels, and shape dough that won't collapse during proofing. Hands-on practice with real dough. Real feedback. Real improvement.
Weekend Workshop Sessions
Three hours isn't enough to learn everything, but it's enough to transform your baking. We run focused sessions on specific topics — fermentation control, troubleshooting, advanced scoring. Small groups. Personalized attention.
Troubleshooting & Diagnostics
Dense loaves? Gummy interior? Loaves that spread instead of rise? These problems have causes. We'll help you identify what went wrong and how to fix it. Your next batch will be better.
Why Kenmare?
Location matters for a baking workshop. Kenmare has something special — a community of people interested in real craft. Not just in sourdough either. Good food, proper ingredients, honest work. That's the atmosphere here.
Our space is built for hands-on learning. Enough counter space for everyone. Good ovens. Proper tools. And it's close enough that people come back. We've got regulars who've been with us since 2019. They've watched their baking improve. They've brought friends. That's the kind of community we've built.
And yes — Kenmare itself is worth the trip. The town has character. The surrounding area is beautiful. People often make a weekend of it, combining the workshop with exploring the Ring of Kerry or just enjoying proper food and coffee locally.
What Guides Our Work
These aren't slogans. They shape what we actually do.
Honesty First
We don't pretend sourdough is easier than it is. We don't sell you unnecessary equipment. We explain what matters and what doesn't. That's how you actually improve.
Hands-On Learning
Reading about sourdough isn't the same as feeling the dough, understanding hydration, and getting real-time feedback. You'll work with flour and water. You'll solve problems. That's how skills develop.
Understanding the Why
We don't just tell you what to do. You'll understand fermentation, gluten development, oven spring. When you know the principles, you can adapt to different flours and conditions. That's real competence.
Community Matters
The best learning happens when people share what they've discovered. Our workshops bring together people at different levels. You'll learn from instructors and from each other. That's how real growth happens.
How Workshops Are Structured
Every session follows a clear progression. You'll start with fundamentals, move into practice, and finish with real understanding.
Foundation & Theory
We cover the essentials. How fermentation works. What affects gluten development. Why hydration matters more than you think. You're not memorizing — you're building a mental model that makes everything else make sense.
Hands-On Practice
You'll mix dough. Feel different hydration levels. Learn how to read fermentation by touch and appearance. Shape loaves. Make mistakes. Fix them. That's where real learning happens.
Problem-Solving
We walk through real issues. Dough spreading instead of rising? We'll diagnose it together. Loaves with huge holes? There's a reason. You'll learn what causes these problems and how to prevent them next time.
Moving Forward
You leave with a plan. What to practice. What to watch for in your next bake. How to troubleshoot when something doesn't work. You're not dependent on us — you've got the knowledge to keep improving on your own.
Important Information
The information on this website is provided for educational and informational purposes. Baking results depend on many factors including ingredient quality, oven characteristics, your specific environment, and practice. We share proven techniques and troubleshooting guidance based on extensive experience. However, baking outcomes vary, and individual results may differ based on your flour, water, temperature, and technique. We recommend learning hands-on whenever possible and adjusting methods to your specific situation. belvaxis Ltd provides guidance and instruction — success ultimately comes from your own effort and adaptation.