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16th February 2019, from 9:30 am to 12:30 pm
We’ll take you through the ingredients, the skills and techniques, and the basic science behind the craft of bread making, all in a half-day workshop!
The menu: Three seeded loaf- Glazed Cinnamon buns- Herb fougasse.
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.
Can be adapted for: 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.
Workshop Frequency: 1-2 times per month.
What to bring: Tote bag (or similar). Packaging will be provided for individual breads.
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.