Classes

There aren’t many things better than buying freshly baked bread, except making a loaf your self. Baking bread at home doesn’t have to be daunting or time consuming – there are plenty of ways you can fit it into your everyday life. Our baking courses will teach you everything you need to know to create your own doughy masterpieces at home.

Our Courses

We currently run three courses: Introduction to Bread Making, Introduction to Sourdough, and French Baking. The courses are taught by baker and founder, Martha. Her studies at the School of Artisan Food, experience setting up and running the bakery and now running classes since January 2015 equip her perfectly for the sessions.

Class sizes are small, deliberately limited to 8 people. This allows for as much individual attention as possible alongside group teaching. The day is an open conversation, relaxed and informal, that will send you home eager to continue baking – and with an armful of goodies!

The days are fully catered for, we’ll provide breakfast, lunch, and refreshments through out the day. We’ll provide all the recipes and equipment you’ll use. You just need to bring your eager selves!

Unless stated on individual courses the minimum age for our bread classes is 16 years old.

This course covers a real variety of dough, from super enriched to traditional country bread. We’ll explore how these different breads develop their unique flavours and textures and the part each ingredient plays.

The morning starts with coffee, pastries and introductions. After covering the theory of fermentation, we mix our baguette dough, which will become two baguettes and a batard. We then move onto a pain de campagne, made with a blend of white, wholemeal and rye flours. Finally, we’ll mix a traditional brioche, because you can’t run a French class and not make brioche. Whilst our doughs prove, we’ll practice shaping and slashing techniques before breaking for lunch.

This course covers a real variety of dough, from super enriched to traditional country bread. We’ll explore how these different breads develop their unique flavours and textures and the part each ingredient plays.

The morning starts with coffee, pastries and introductions. After covering the theory of fermentation, we mix our baguette dough, which will become two baguettes and a batard. We then move onto a pain de campagne, made with a blend of white, wholemeal and rye flours. Finally, we’ll mix a traditional brioche, because you can’t run a French class and not make brioche. Whilst our doughs prove, we’ll practice shaping and slashing techniques before breaking for lunch.

Maybe you’re a complete novice or perhaps you’ve tried your hand at a bit of bread making with erm….mixed results?

This course takes you through the baking process, exploring the importance of each ingredient, your environment and how they affect your dough. We want you to leave us with a good understanding of the basic principles of bread making and new skills to take home so you can continue to experiment with your own recipes.

Maybe you’re a complete novice or perhaps you’ve tried your hand at a bit of bread making with erm….mixed results?

This course takes you through the baking process, exploring the importance of each ingredient, your environment and how they affect your dough. We want you to leave us with a good understanding of the basic principles of bread making and new skills to take home so you can continue to experiment with your own recipes.

Sourdough is what we do best. Using wild yeasts and bacteria, we’ll spend the day leavening our bread the old fashioned way. People have been baking this way for thousands of years. You don’t need to have any previous baking knowledge to delve into the wonderful world of sourdough.

Sourdough is traditionally made over multiple days, to allow the best flavour and texture to develop. Although this course is a single day, we’ll have lots of discussion about how you can adapt what we do to the home environment.

Sourdough is what we do best. Using wild yeasts and bacteria, we’ll spend the day leavening our bread the old fashioned way. People have been baking this way for thousands of years. You don’t need to have any previous baking knowledge to delve into the wonderful world of sourdough.

Sourdough is traditionally made over multiple days, to allow the best flavour and texture to develop. Although this course is a single day, we’ll have lots of discussion about how you can adapt what we do to the home environment.