A hands-on morning in Tbilisi: bread slapped onto the clay walls of a tone oven, a cheese cellar tasting, churchkhela dipping, and the stalls of Dezerter Bazaar.
| 10:00 | Pickup from your central Tbilisi hotel and transfer to a working tone bakery, where shoti bread is slapped onto the hot clay walls of a tone oven and baked in minutes. |
| 10:45 | Visit a cheese maturing cellar and taste a selection of regional Georgian cheeses, including sulguni and guda, with notes on how each is made. |
| 12:00 | Churchkhela workshop: dip walnut strings in grape must (tatara) yourself, learn how the strings are dried and stored, and keep your own finished piece. |
| 13:00 | Walk through Dezerter Bazaar, Tbilisi's largest produce market, past spice stalls, dried fruit, pickles and fresh bread, with tastings along the way. |
| 14:30 | Short wrap-up tasting and return transfer to your hotel. |
Is this suitable for vegetarians?
Yes, the full programme is vegetarian. Churchkhela and the cheeses sampled contain no meat.
Can children take part?
Yes, the bakery and workshop stops work well for children old enough to handle warm dough and dipped strings carefully. Let us know ages when booking.
What happens to the churchkhela I make?
It needs a few days to dry fully, so we give you ours wrapped to continue drying at your hotel or to take home.
Is this a group tour or private?
Private, for your party only. Group size does not affect the itinerary, only the per-person price.