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18th October, from 10:00 am to 1:00 pm
Starting with the basics; flour, yeast, salt and liquid, we’ll take you through step-by-step how to make great bread every time!
The menu: Sundried Tomato and cheddar boule- Frosted Cinnamon buns- Bazlama (Turkish flatbreads)
Christmas menu: Stollen Bars – Brie and Cranberry tear and share – Chocolate and Hazelnut buns
Workshop Length: 3 hours.
Level/ Suitable for: Beginners to intermediate. Those with an interest in baking/ bread making.
Skills/ techniques/ content covered: Bread making ingredients, mixing/ kneading/ rising/ knocking back/ shaping/ proving/ baking, suggestions for adapting recipes.
Age suitability: 16 years upwards (or 14/ 15 years if accompanied by a full paying adult over the age of 18 years).
Tutor: Madeleine or Louise.
Suitable for: Vegetarians. Can’t be adapted for a Vegan/ Dairy-free diet. A £5 supplement applies and is payable on the day of the workshop. Please inform us at time of placing your order in ‘additional information’ if you would like the menu to be adapted for this. For any other special dietary requirements, please contact us before booking. This CANNOT be adapted for a Gluten-free diet.
Workshop Frequency: 1-2 times per month.
What to bring: Tote bag (or similar). Packaging will be provided for individual breads.
Please note: The dough for the loaf and flatbreads are made independently. The dough for the cinnamon buns is pre-made before the workshop.
All courses and workshops include tuition, ingredients, packaging and recipe cards as well as provision of equipment and an apron during the session.
Please contact us before booking on if you have any special dietary needs as we endeavor to adapt recipes for special diets, however we are not always able to substitute ingredients.
Bookings can be made up to 24 hours before the workshop commences (subject to availability of places).
See our Terms of Service for our cancellation/transfer policy.