Courses
Bakery Courses
We’ve got loads of experience here at our bakery, in our Bakers and Confectioners, and we love sharing what we know – almost as much as we love meeting new people!
Our workshops are relaxed, hands-on and a lot of fun. You’ll spend the day with fellow bakers, learning new skills and getting creative.
Take a look at our upcoming courses – there’s bound to be something that catches your eye.
Bread: the ultimate table hero and all-round legend.
Skills & Techniques
Perfect for beginner bakers or anyone who's dabbled with bread but isn’t sure why the results can be hit and miss.
In this hands-on course, you’ll learn how to make a really good white dough from scratch, picking up key skills like kneading and proving by hand. We’ll use half the dough to shape classic loaves you’ll recognise from the bakery – think bloomers, cobs, and plaits. The other half? That’s going into our legendary Stilton & Raisin loaf – a great intro to the world of speciality breads.
We’ve got everything covered for the day – your apron, tea towel, all the ingredients and kit, recipe sheets, and a lovely lunch. Best bit? You’ll head home with all the bread you’ve made – usually around 4 to 5 loaves!
£135 per person.
Book now - go to the foot of this page and click on Launch Me to find our booking form
Stone Oven Pizza
My name is Giovanni, an italian baker and pizza chef and I will teach you the "Neapolitan technique": how to work the dough by hand and the importance of the ingredients.
We will talk about its chemistry, about the pizza's history, than you will be free to top your pizza with any ingredients available (expect pineapple 😅) and finally you will learn how to bake it in our wood fired oven.
Lunch will be served: an incredible 24-hours leavened pizza dough, before to continue to learn how to make an authentic "Italian Focaccia" and a delicious "Garlic bread".
You will take with you all the pizzas, focaccia and garlic bread that you have made, to show the rest of your family the brilliant skill that you have learned, which will go down very well at home!
Just £135 pp For information or to book, please call 01279 411774 or send an email to: [email protected]
We will have fun and we will eat lots of food. I promise!
Ciao!
Book now - go to the foot of this page and click on Launch Me to find our booking form
Sourdough
Sourdough is a naturally leavened bread, which means it doesn't use commercial yeast to rise. Instead, it uses a 'starter' – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you'll find in sourdough. One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier. The naturally long fermentation helps to break down the gluten, making it more digestible and easy for the body to absorb
During the course we will:
Make sourdough baguettes and rolls
Learn how to make a sourdough starter from scratch
Discover how to avoid unnecessary waste by reusing the scraps of the sourdough starter, using it to prepare bread sticks, crackers and scones
The course includes everything you need for the day: apron, tea towel, ingredients, recipe sheets and equipment, and lunch on the day. You also get to take home all of the bread you make- around 4 to 5 loaves! This course is £135 pp.
Book now - click on Launch Me to find our booking form
