In my breadmaking classes you’ll discover recipes I learnt in France. We use as much local produce as possible and flour milled by independent flour mills many of which are local too. Classes are kept small for maximum enjoyment: indulge in your passion for bread.
In my in person classes I will teach you the tips and techniques to make a great loaf of bread every time. It’s too easy to get confused by all the videos and blogs out there. This is the way to learn to make bread.
I’ll be easing back gently into in person breadmaking classes. Between 17 May and 21 June these will be held in my retro tent in the garden (weather permitting). All those lovely people who have been waiting months will have first chance to book. I’ll make sure everything is Covid friendly so you can be sure to feel safe to do the course. From 21 June, classes in person will return for up to 4 people. Dates for July and August are now released or follow the links on the right.
If you’d like me to come to you, it would be a pleasure. I often teach people who are on holiday in the area at their holiday location for example.
If you have a voucher, this can be put towards any course for full or part payment. Please contact me directly using the form below if this is the case.
Online breadmaking classes via Zoom continue! These are ideal for you wherever you are in world. Classes are completely bespoke and are broken down into sessions. The number depends on what you’d like to bake. Most topics can be covered in two to three sessions, four sessions for sourdough. I’ll set up a quick chat before your session to plan what we’ll bake.
If you’d like some breadmaking advice, or are setting up your Rofco oven, spend half an hour with me. These sessions have proved really successful with people wanting to start baking in bulk which is quite a step up from baking one or two loaves.
Pricing starts at £20 for a half hour tutoring session online. In person classes start at £70.
If you’d like to get help with your breadmaking questions, join our regular Bread Chat held online on Zoom next session.
A little about me
I’m Danielle Ellis. I’m a professionally trained bread baker having trained at Ecole Banette in France in 2014. I am a judge for the World Bread Awards and dabble in making sloe gin having won the World Sloe Gin Championships twice.
After a career in marketing, I went to France to study breadmaking following a course for professional bakers. . Find out more.
What to find out more?
If you’d like to know more
- Sign up for the newsletter to get information first on classes, Bread Chat and more
- Discover my Bake Better Bread series to learn proven tips and techniques to improve your breadmaking.
- Read what past participants say about the bread courses.
- Contact me using the form below.
Let’s chat about what you’d like to achieve. To get in touch complete the form below.