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 a shed beside the oven with recycled doors and windows and this became the Bakery.
Back in 2008 Gordon's early experiments with sourdough gained a local following, ‘Gordon’s bread’ as it was known, was ‘proper bread’; it didn’t irritate delicate digestions and it filled you up till lunchtime. Sourdough was relatively unknown, and people were curious to learn about this tasty, healthier bread. As a micro-bakery evolved at Tracebridge, Katie joined him making patisserie and cakes including the famous Appley Bun, invented for the re-launch of the village shop at Appley. Volunteers came through WWWOOF (World Wide Opportunities on Organic Farms) to help in the bakery, selling at markets, in the gardens and at Friday pizza night. Some stayed longer as apprentices, learning together with Gordon and Katie.
In 2016 Gordon and Katie stopped baking bread for sale and two ex-apprentices Adam Lawrie and Fleur Hoyle launched White Post Bakery at Langford Budville. They ran White Post for 18 months, then moved on to work in other larger bakeries. In 2018 Fleur returned to Tracebridge and joined Katie and Gordon as a partner and principal teacher.
Our classes take place in the bakery, which accommodates a maximum of six people. Classes include a delicious vegetarian lunch.
All our basic baking classes cost £99. Our Advanced Sourdough and seasonal classes are priced individually based on smaller groups or longer days.
Make sure you leave room in the freezer for all your bread and pastries!
Sourdough Class for Parent and Child
The class is great for enthusiastic young bakers and adults, almost identical to our Sourdough for beginners class, tailored slightly to keep the younger members engaged.
Sourdough Sharing and Troubleshooting Workshop with Fleur Hoyle
The focus in this workshop is flour is flavour and how to get the most from your loaves. You will be able to talk to other home bakers, sharing triumphs and failures and work together to iron out problems and develop your baking techniques.
Get ready for Christmas!
We'll help get you ahead for Christmas; making mincemeat, a small Christmas cake, puff pastry, vegetarian stuffing, spelt blini's, oat biscuits, pickles and puff mince pies.
Baking for Christmas
We will make mincemeat and custard sourdough buns (or apples for those who don’t like mincemeat!), cranberry and orange frangipane tarts, spiced sourdough teacakes, candied orange peel and freshly milled flour shortbread.
.Check our Classes page for next available dates.
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 (ask for payee) at Rose Cottage, Tracebridge, Wellington TA21 0HG.
Gift vouchers are available. Send £99 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.