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 basic baking classes cost £99. Our Advanced Sourdough and Viennoiserie 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!


In addition to our popular Sourdough for the Home Baker classes 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 - Viennoiserie

Fleur will show you how to make a range of croissants, danishes and pain au chocolat.

Check our Classes page for next available dates.


Baking for Christmas

A day baking seasonal treats – Stollen, brioche, Pasteis de Nata, cinnamon and cardamom buns and cheese straws.


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 £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.

A big thank you for today! I thoroughly enjoyed the course, the lunch and the company.  I learned a lot and we are now enjoying some of fruits of our labours. Looking forward to a return visit.
— Philip Langston
My husband and I want to personally thank you for a lovely day yesterday. We learnt so much and enjoyed the relaxed informal atmosphere. The lunch was gorgeous, please make a recipe book of all the fresh, delicious food you made as I am craving it all ready. I cannot express enough the perfect day we had. The bread is the best we have tasted. Gordon you are a marvellous mentor and teacher. You have grown a perfect piece of heaven.
— Sue and Len
Thank you again for providing us with such a valuable, enjoyable and insightful day. Gordon and Katie are wonderful hosts and to benefit from their combined baking and facilitative expertise was a unique and genuinely rewarding experience.
— Aden Watkins, NHS Team Day
Gordon, thank you for a really useful, interesting and often surprising lesson in the art of sourdough bread making. I’m really looking forward to having a go at making my own. Katie, thanks for your hospitality and a superb lunch and tea, it was good to meet you both.
— Rupert Gatfield
I want to say how much I enjoyed the sourdough day – a fantastic sense of immersion in the subject, thanks to Gordon’s engaging tutorial technique. My paternal grandfather, who I never met, was a baker, and this was just one of the reasons why it felt like such an important thing for me to do. Having waited three years to do the course I wasn’t disappointed!
— Ceri Johnson
Thank you, we had a lovely time baking and sampling gorgeous food throughout the day. My husband sends his thanks for sending me home with such a big bag of delicious goodies!
— Melanie Welsher