This course is aimed at people who have had some experience of baking bread but who want to learn more and raise the level of their understanding. We discuss recipe-building and methods beyond the straight dough process, including sourdough and the family of pre-ferments: the sponge, the Poolish, the Biga, and pâte fermentée.learn more
There are over 25 words for bread across Europe and the breads of the European continent are initimately connected to their home territories. The rich tradition of long-fermented doughs in a variety of styles will be examined in this course, from the Italian Pane Pugliese, to a German 100% Rye Sourdough to the Swedish Limpa. Britain may be leaving the European Union, but your bread doesn't have to.learn more
(limited to 2 children, aged between 6-12, per adult)
Baking is something the whole family can enjoy doing together. Children love to mess around with dough, and it's a great way to introduce kids to food made from scratch. We'll make bread and rolls, cookies to cut into fun shapes and decorate, plus a quick and easy cake.
Nothing signals Christmas like the smell of heady spices wafting from the oven. IN many traditions there is a special place for holiday breads on the Christmas table. Learn to make breads for the festive season from around the world, including Stollen from Germany, the Pompe a l'Huile from Provence, Joululimppa from Finland, and more. Plus the ultimate shortcrust pastry for your very British Mince Pies.learn more
There's more to Easter than chocolate eggs and bunnies! Hot Cross Buns are of course a favourite, and we'll show you how to make the tastiest, But there's more! Koolich and Tsoureki make an interesting and delicious change, while the Italian savoury Easter bread Crescia, is as fundamental to the Easter table as lamb. Try something new this Easter.
It's what we do - make and bake real bread. This is our most popular course and as relevant to those with little baking experience as to others who bake a bit on a reuglar basis but want to improve their baking skills and be able to trouble-shoot. This is an opportunity to get to grips with yeast and fermentation and handling doughs through all stages of the bread-making process. You will learn professional hand-moulding and all the tests that guide you on your way to creating a perfect loaf. You will leave with a much greater understanding of what makes bread "work" and the confidence to do it yourself at home.
THIS COURSE IS ALSO AVAILABE AS A HALF DAY COURSElearn more
We've introduced this course to accommodate the growing number of more mature children who would be comfortable on an adult course. The products made are exactly the same as the regular Introductoin to Baking course. Please call for more information.learn more
**PLEASE NOTE DATE CHANGE FROM 22 FEBRUARY to WEDNESDAY, 15 FEBRUARY**learn more
A whole course devoted to the many bread traditions of Italy, which include the best pizza dough you are ever likely to make , amazing Pane Pugliese, fantastic Ciabatta, our famous Chocolate Bread, and something a bit different: Pane Lariano di Genzano. Buonissimo!learn more
From Bagels and Bialys to Challah and Knishes, here is a vast range of Jewish baking to explore. You will learn about the traditions of these baked goods and hone new skills, including plaiting the Challah and hand-rolling and boiling the Bagels. To paraphrase an old American advertisement for Levy's Rye Bread: You don't have to be Jewish to love Jewish baking!learn more
Do you have pastry-fear? Do you wish you were pastry-fearless? This workshop aims to de-mystify pastry-making in some of its many forms including: Shortcrust, Croissant, Knish, and Strudel. First we'll make the different pastry doughs, and then we'll use those doughs to make various tempting tarts and treats. Fear be gone!learn more
At the bakery,we make a hero of the humble British loaf - there is nothing more satisfying than making the iconic traditional Cottage Loaf, and the taste is extraordinary. Seasonal stalwarts and regional specialities like Hot Cross Buns and the fruity Bara Brith rub shoulders with real English Muffins and heavenly Chelsea Buns.learn more
Le.arn to make and build your own culture, understand hydration and acidity, and get to grips with how to maintain a sourdough starter at home and make fabulous breads the oldest-fashioned way there is! You will go home with a bit of starter and resipes for success.learn more