Inspired by the American tradition of Alan Scott’s wood-fired masonry ovens and the sourdough revival, Gordon built the Tracebridge oven with bricks from the old Gun Shop in Wiveliscombe which he swapped for an iron bedstead. He built the shed beside the oven with recycled doors and windows.
Gordon's experiments with sourdough soon gained a local following – people who enjoyed, as they said, ‘Proper bread’ and those who could eat Gordon’s bread, but none other. Katie joined him in the business making patisserie and cakes including the famous Appley Bun, invented for the re-launch of the village shop at Appley.
Our classes take place in the bakery, which accommodates a maximum of six people. Classes include a delicious vegetarian lunch.
All our baking classes cost £89.
Make sure you leave room in the freezer for the bread and pastries you take home.
NEW IN 2017
In addition to our popular Sourdough for the Home Baker classes (see the Classes page for dates) and in response to requests from bakers who have learned the basics of sourdough and patisserie we are introducing two new classes:
Sourdough for the Experienced Baker
Taught by Adam Lawrie and Fleur Hoyle of White Post Bakery, two experienced bakers who specialise in sourdough and more unusual grains. Adam and Fleur were our apprentices and have taken the art of sourdough baking to the next level.
Pastry - Beyond the Basics
Adam and Fleur will show you how to make puff, flaky and pate sucre pastry and whole grain versions.
All our our baking classes are listed below with dates, times and booking details.
HOW TO BOOK
If you’d like to join us just email us a confirmation and we will send you BACS details for a £25 deposit or you can pay by cheque to G Woodcock, at Rose Cottage, Tracebridge, Wellington TA21 0HG.
Gift vouchers are available. Send £89 and your address and we will post one to you or your giftee.
We offer up to 50% bursary for our Sourdough Classes to people baking in a community project or social context – please ask.