These are my standard courses. Courses last approximately 2.5 hours. Please choose from one of the following courses. The links lead to the booking page. If you are looking for a date after 31 August, please fill in the contact form below.
You’ll learn techniques to make good consistent bread with recipes adapted for a home kitchen using a variety of flours. You’ll go home laden with bread, recipes and the satisfaction that you’ve learnt a new skill or enhanced your skills. Suitable for complete beginners.
If you’ve been baking a while, here is a chance to refine your techniques and learn new recipes making sure you make consistently delicious bread. Classes will include shaping, scoring, different proving methods and more.
Learn all the different steps required to create sourdough and take home some sourdough starter. This is part demo, part hands and is most suitable for those who have some experience breadmaking.
Why take a breadmaking classes with me?
I specialise in small classes, teaching techniques and tips learnt whilst training professionally in France. Beginners will learn how to make beautiful bread with confidence. Those with more experience will learn ways to ensure their bread is great each time they make it; how to take a recipe and add flavours, scale it up and more. Rather than focus on specific breads, you’ll learn basic recipes you can adapt. Should you be thinking about buying a Rofco oven, I will teach you how to use it with precision.
Class sizes are kept small for maximum enjoyment. Check out my Covid 19 protocol.
Discover how previous participants enjoyed the courses.
If you are looking for a different type of class, these can be booked on a date to suit you. For example
Group bookings either at my venue; where you’re staying on holiday or at your premises.
Are you thinking of buying a Rofco oven? Schedule an in person course or an online discussion to see whether this oven is for you.
An online course is tailored to your specific requirements. Courses are one-to-one and cost £20 per half hour held at a time to suit you. From 1/2 hour where I answer your bread questions or to several sessions as bake in real time.
I can’t thank you enough really!My product is so much better with just a few tips! The oven and I are now friends and the loaves are much improved, the crust has been just lovely too. The temperature when mixing and consistency has definitely improved over the last few weeks after using your advice. The bulk rise has been much much better!Thank you so very much. Tanya, Birmingham
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