Introduction to Fermenting - Vegetables and Drinks - 1 place left
Jul
3
10:30 AM10:30

Introduction to Fermenting - Vegetables and Drinks - 1 place left

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

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Sourdough for the home baker - 1 place left
Jul
5
10:30 AM10:30

Sourdough for the home baker - 1 place left

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

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Advanced Sourdough - 1 place left
Jul
8
9:30 AM09:30

Advanced Sourdough - 1 place left

£149 - A day spent with Fleur Hoyle who ran White Post Bakery and more recently has been working at Pollen bakery in Manchester. This class is for anyone who already regularly makes sourdough and is looking to learn more. We will look at various ways to enhance flavour using different flours, sprouted grains, porridges and scalds. You will learn how to handle high hydration doughs and work with heritage flour grown in the UK. In the afternoon we have plenty of time to answer any of the questions you have about baking at home.

Delicious vegetarian lunch included.

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Italian breads and pizza - 2 places left
Jul
13
10:30 AM10:30

Italian breads and pizza - 2 places left

£99 - This is a fun day out making ciabatta, focaccia, grissini and sourdough pizzas, which we’ll eat together (outside in the sun, hopefully) with salads from the garden and a glass of Chianti. You will have lots of bread to take home and the know-how to make your own delicious breads all through the Summer. You do not need any previous baking experience to enjoy this class.

You can book an Italian breads and pizza day for your family, business or group and if you all know each other we can accommodate up to 8 people on this class.

Delicious vegetarian lunch included.

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FULL - Sourdough for the home baker
Jul
23
10:30 AM10:30

FULL - Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

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Introduction to Fermenting - Vegetables and Drinks
Jul
25
10:30 AM10:30

Introduction to Fermenting - Vegetables and Drinks

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

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Spoon Carving Woodland Weekend
Jul
27
to Jul 28

Spoon Carving Woodland Weekend

Henry portriat.jpg

Join Hen for a weekend of crafting in the woods here at Tracebridge. You will learn how to turn green wood into spoons and utensils using an axe, a straight knife and a crook knife, all in a relaxed woodland space with an all-day campfire. Delicious vegetarian campfire meals and on site camping are provided - all you need to bring is a tent, sleeping gear and a head torch. Prepare to spend time with like minded folks and be immersed in this wonderful craft.

No previous experience required. Suitable for all ages over 18 and for accompanied over 15’s (ie parent/guardian and young person). The site can be accessed by vehicle. For full access info please email.

There is a compost loo and an indoor toilet and shower on site.

£165 inclusive.

Follow Hen on instagram @heninthewoods

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Sourdough for the home baker
Aug
10
10:30 AM10:30

Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

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Viennoiserie Class
Aug
20
9:30 AM09:30

Viennoiserie Class

croissants-rolled.jpg
Viennoiserie.jpg

£119 This class will take you through the full Viennoiserie process. You will learn how to; mix dough, understand fermentation, hand laminate, various shaping techniques, proofing and baking. We will focus on creating a croissant with great flavour using a poolish and high-quality butter. During the class, we will also make frangipane and cream patisserie and discuss various fillings for your laminated dough. By the end of the class, you will know how to make croissant, almond croissant, pain au chocolat and danish pastries.

Class taught by Fleur Hoyle, previously owner of White Post Bakery and baker and pastry chef at Pollen, Manchester.

PLEASE NOTE THE EARLIER START AND LATER FINISH TIME FOR THIS CLASS.

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Introduction to Fermenting - Vegetables and Drinks
Sep
1
10:30 AM10:30

Introduction to Fermenting - Vegetables and Drinks

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →
Sourdough for the home baker
Sep
4
10:30 AM10:30

Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
Italian breads and pizza
Sep
7
10:30 AM10:30

Italian breads and pizza

£99 - This is a fun day out making ciabatta, focaccia, grissini and sourdough pizzas, which we’ll eat together (outside in the sun, hopefully) with salads from the garden and a glass of Chianti. You will have lots of bread to take home and the know-how to make your own delicious breads all through the Summer. You do not need any previous baking experience to enjoy this class.

You can book an Italian breads and pizza day for your family, business or group and if you all know each other we can accommodate up to 8 people on this class.

Delicious vegetarian lunch included.

View Event →
Introduction to Fermenting - Vegetables and Drinks
Sep
17
10:30 AM10:30

Introduction to Fermenting - Vegetables and Drinks

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →

FULL - Advanced Fermenting
Jun
14
11:30 AM11:30

FULL - Advanced Fermenting

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →
FULL - Introduction to Fermenting - Vegetables and Drinks
Jun
2
10:30 AM10:30

FULL - Introduction to Fermenting - Vegetables and Drinks

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →
Sourdough for the home baker
Jun
1
10:30 AM10:30

Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

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Sourdough for the home baker - 1 place left
May
18
10:30 AM10:30

Sourdough for the home baker - 1 place left

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
FULL - Advanced Sourdough
May
14
9:30 AM09:30

FULL - Advanced Sourdough

£149 - A day spent with Fleur Hoyle who ran White Post Bakery and more recently has been working at Pollen bakery in Manchester. This class is for anyone who already regularly makes sourdough and is looking to learn more. We will look at various ways to enhance flavour using different flours, sprouted grains, porridges and scalds. You will learn how to handle high hydration doughs and work with heritage flour grown in the UK. In the afternoon we have plenty of time to answer any of the questions you have about baking at home.

Delicious vegetarian lunch included.

View Event →
Introduction to Fermenting - Vegetables and Drinks - 2 places left
May
1
10:30 AM10:30

Introduction to Fermenting - Vegetables and Drinks - 2 places left

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →
FULL - Introduction to Fermenting - Vegetables and Drinks
Apr
27
10:30 AM10:30

FULL - Introduction to Fermenting - Vegetables and Drinks

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →
FULL - Sourdough for the home baker
Apr
25
10:30 AM10:30

FULL - Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

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Sourdough for the home baker - FULL
Apr
6
10:30 AM10:30

Sourdough for the home baker - FULL

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
FULL - Introduction to Fermenting - Vegetables and Drinks
Apr
2
10:30 AM10:30

FULL - Introduction to Fermenting - Vegetables and Drinks

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →
FULL - Introduction to Fermenting - Vegetables and Drinks
Mar
30
10:30 AM10:30

FULL - Introduction to Fermenting - Vegetables and Drinks

£95 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →
Sourdough for the home baker - FULL
Mar
2
10:30 AM10:30

Sourdough for the home baker - FULL

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
Advanced Sourdough - 1 place left!
Feb
27
9:30 AM09:30

Advanced Sourdough - 1 place left!

£149 - A day spent with Fleur Hoyle who ran White Post Bakery and more recently has been working at Pollen bakery in Manchester. This class is for anyone who already regularly makes sourdough and is looking to learn more. We will look at various ways to enhance flavour using different flours, sprouted grains, porridges and scalds. You will learn how to handle high hydration doughs and work with heritage flour grown in the UK. In the afternoon we have plenty of time to answer any of the questions you have about baking at home.

Delicious vegetarian lunch included.

View Event →
Sourdough for the home baker
Feb
13
10:30 AM10:30

Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
Viennoiserie Class - FULL
Feb
9
9:30 AM09:30

Viennoiserie Class - FULL

croissants-rolled.jpg
Viennoiserie.jpg

£119 This class will take you through the full Viennoiserie process. You will learn how to; mix dough, understand fermentation, hand laminate, various shaping techniques, proofing and baking. We will focus on creating a croissant with great flavour using a poolish and high-quality butter. During the class, we will also make frangipane and cream patisserie and discuss various fillings for your laminated dough. By the end of the class, you will know how to make croissant, almond croissant, pain au chocolat and danish pastries.

Class taught by Fleur Hoyle, previously owner of White Post Bakery and baker and pastry chef at Pollen, Manchester.

PLEASE NOTE THE EARLIER START AND LATER FINISH TIME FOR THIS CLASS.

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Sourdough for the home baker - 2 places left
Feb
5
10:30 AM10:30

Sourdough for the home baker - 2 places left

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

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FULL - Sourdough for the home baker
Jan
19
10:30 AM10:30

FULL - Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
Sourdough for the home baker- 1 PLACE LEFT
Jan
15
10:30 AM10:30

Sourdough for the home baker- 1 PLACE LEFT

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
Sourdough for the home baker - 1 Place left
Dec
4
10:30 AM10:30

Sourdough for the home baker - 1 Place left

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
Viennoiserie Class
Nov
27
9:30 AM09:30

Viennoiserie Class

croissants-rolled.jpg
Viennoiserie.jpg

£119 This class will take you through the full Viennoiserie process. You will learn how to; mix dough, understand fermentation, hand laminate, various shaping techniques, proofing and baking. We will focus on creating a croissant with great flavour using a poolish and high-quality butter. During the class, we will also make frangipane and cream patisserie and discuss various fillings for your laminated dough. By the end of the class, you will know how to make croissant, almond croissant, pain au chocolat and danish pastries.

Class taught by Fleur Hoyle, previously owner of White Post Bakery and baker and pastry chef at Pollen, Manchester.

PLEASE NOTE THE EARLIER START AND LATER FINISH TIME FOR THIS CLASS.

View Event →
Sourdough for the home baker
Nov
22
10:30 AM10:30

Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Fleur takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
Advanced Sourdough - 1 place left
Nov
21
9:30 AM09:30

Advanced Sourdough - 1 place left

£149 - A day spent with Fleur Hoyle who ran White Post Bakery and more recently has been working at Pollen bakery in Manchester. This class is for anyone who already regularly makes sourdough and is looking to learn more. We will look at various ways to enhance flavour using different flours, sprouted grains, porridges and scalds. You will learn how to handle high hydration doughs and work with heritage flour grown in the UK. In the afternoon we have plenty of time to answer any of the questions you have about baking at home.

Delicious vegetarian lunch included.

View Event →
FULL - Sourdough for the home baker
Nov
10
10:30 AM10:30

FULL - Sourdough for the home baker

£99 - You will be baking in a working bakery rather than a cookery school. Gordon takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
FULL - Sourdough for the home baker
Oct
23
10:30 AM10:30

FULL - Sourdough for the home baker

£89 - You will be baking in a working bakery rather than a cookery school. Gordon takes you through the sourdough process from ‘starter’ to finished loaf using the Blue Peter principle of ‘one I prepared earlier’. This means you get to practice each stage of the process adapted to home baking. You will make a range of wheat and rye loaves. You do not need any previous baking experience to enjoy this class and you will take home all the skills and starter culture to make fantastic sourdough at home.

Delicious vegetarian lunch included.

View Event →
Introduction to Fermenting - Vegetables and Drinks
Oct
18
10:30 AM10:30

Introduction to Fermenting - Vegetables and Drinks

£75 - With Katie Venner.  In this class we’ll make Sauerkraut and Kimchi and I’ll set you up to make Kombucha and milk Kefir at home. We’ll take a look at why fermented vegetables and drinks are good for you, and I’ll show you how to look after and store your ferments. You’ll go home with SCOBY’s for Kombucha, water and milk Kefir and pots of sauerkraut and Kimchi.

A SCOBY is a symbiotic community of bacteria and yeasts – your journey into this magical world is just beginning!

Delicious vegetarian and vegan lunch included.

View Event →
Advanced Sourdough - 1 place left
Oct
4
9:30 AM09:30

Advanced Sourdough - 1 place left

£89 - A day spent with ex-apprentices Adam and Fleur who now run White Post Bakery at Langford Budville. They will take you through the sourdough process in more detail, showing you how to improve your loaves with the use of advanced techniques. These will include working with higher hydrations, different flours and incorporating whole-grains in different ways. This is a class for more experienced bakers who are already making successful sourdough loaves.

Delicious vegetarian lunch included.

View Event →