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.

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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.

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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.

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Sourdough for the home baker
Sep
26
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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Advanced Sourdough
Oct
8
9:30 AM09:30

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.

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Sourdough Class for Parent and Child
Oct
22
10:30 AM10:30

Sourdough Class for Parent and Child

£188 -We've been amazed at how expert some of the children on our adult classes have been so are offering a specific day designed for three pairs of accompanied children and their parent/carer.

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. Together you will make a white or brown Sourdough and a rye Sourdough. You will learn how to how to care for a Sourdough starter at home and make Sourdough crackers using old sourdough starter.

Children should have some interest in baking and from ages 8+. They need to be accompanied by an adult. 

Includes a vegetarian lunch.

£188 for the combined adult and child.

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Sourdough for the home baker
Oct
26
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 Sharing and Troubleshooting Workshop with Fleur Hoyle
Nov
2
10:30 AM10:30

Sourdough Sharing and Troubleshooting Workshop with Fleur Hoyle

We keep in touch with many of our class participants and we love seeing their baking successes. We’re also often asked to put people back on track when things don’t work - with tips and suggestions. This half day workshop keeps us connected to our community of home bakers and gives me an opportunity to share what I’m learning and developing in my work with local farmers growing UK heritage grain. 

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.

I will encourage you to bring a loaf and sourdough starter (if you've had problems) and we will taste a range of breads, different flours and starters. 

We will mill some grain from this years harvest and talk about how to use UK wheat and freshly milled flour. There will also be the opportunity to buy flour.

Anyone who is baking sourdough is welcome on this workshop whether you've baked one loaf or 1000. We will be based in the Paradise room and have a light lunch (with plenty of bread!) before finishing.

£35pp. 10:30-13:30 Refreshments and light lunch included. 12 spaces



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Get ready for Christmas!
Nov
9
9:00 AM09:00

Get ready for Christmas!

£120 - This class is packed full of inspiration for delicious Christmas feasting. 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. Stock up your the freezer ready for the festive season and learn how to make Christmas gifts that your friends will remember. We will show you how to make a vegetarian Wellington and cheese straws out of your puff pastry, horseradish cream to top your blini's and creme anglaise for festive desserts.

Bakers and chefs, Fleur Hoyle and Adam Lawrie, formerly of White Post Bakery will be your guides and teachers. Our focus is quality ingredients; we will be using freshly milled flour in our blini's and Christmas cake, apples from the garden and veg from local growers.

The class includes a vegetarian Christmas lunch and a glass of Bucks fizz or Christmas Shrub.

It will be a full day – so be prepared! And make sure your freezer has room!

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Introduction to Fermenting - Vegetables and Drinks
Nov
13
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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Sourdough for the home baker
Nov
16
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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Get ready for Christmas!
Nov
21
9:00 AM09:00

Get ready for Christmas!

£120 - This class is packed full of inspiration for delicious Christmas feasting. 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. Stock up your the freezer ready for the festive season and learn how to make Christmas gifts that your friends will remember. We will show you how to make a vegetarian Wellington and cheese straws out of your puff pastry, horseradish cream to top your blini's and creme anglaise for festive desserts.

Bakers and chefs, Fleur Hoyle and Adam Lawrie, formerly of White Post Bakery will be your guides and teachers. Our focus is quality ingredients; we will be using freshly milled flour in our blini's and Christmas cake, apples from the garden and veg from local growers.

The class includes a vegetarian Christmas lunch and a glass of Bucks fizz or Christmas Shrub.

It will be a full day – so be prepared! And make sure your freezer has room!

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Advanced Sourdough
Dec
5
9:30 AM09:30

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.

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Sourdough for the home baker
Dec
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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FULL - Sourdough for the home baker
Aug
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. 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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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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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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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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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 - Advanced Sourdough
Jul
8
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.

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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.

View Event →
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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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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 →