FULL - Sourdough for the home baker
Sep
25
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.

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FULL - Italian breads and pizza
Sep
27
10:30 AM10:30

FULL - Italian breads and pizza

£89 - 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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Advanced Sourdough
Oct
4
9:30 AM09:30

Advanced Sourdough

£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.

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Viennoiserie Class
Oct
9
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
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.

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Sourdough for the home baker
Oct
23
10:30 AM10:30

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.

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

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.

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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.

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Sourdough for the home baker
Dec
4
10:30 AM10:30

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.

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FULL - Introduction to Fermenting - Vegetables and Drinks
Sep
22
10:30 AM10:30

FULL - 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.

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Introduction to Fermenting - Vegetables and Drinks
Aug
16
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 →
Sourdough for the home baker - 1 place left
Aug
14
10:30 AM10:30

Sourdough for the home baker - 1 place left

£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.

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FULL - Viennoiserie Class
Aug
7
9:30 AM09:30

FULL - Viennoiserie Class

croissants-rolled.jpg
Viennoiserie.jpg

£99 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.

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Viennoiserie Class
Jul
31
9:30 AM09:30

Viennoiserie Class

croissants-rolled.jpg
Viennoiserie.jpg

£99 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.

View Event →
Sourdough for the home baker
Jul
24
10:30 AM10:30

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 →
Advanced Sourdough
Jul
19
9:30 AM09:30

Advanced Sourdough

£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 →
Introduction to Fermenting - Vegetables and Drinks
Jul
17
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 →
Sourdough for the home baker
Jul
12
10:30 AM10:30

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.

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FULL - Italian breads and pizza
Jul
10
10:30 AM10:30

FULL - Italian breads and pizza

£89 - 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 - Introduction to Fermenting - Vegetables and Drinks
Jun
21
10:30 AM10:30

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

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.

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Sourdough for the home baker - 1 place
Jun
17
10:30 AM10:30

Sourdough for the home baker - 1 place

£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.

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Seaweed Walk and Sauerkraut Making
Jun
14
1:00 PM13:00

Seaweed Walk and Sauerkraut Making

£45 - With Katie Venner and Dawn Ireland, Medical Herbalist – Meet in Torquay

Dawn is an expert forager and Medical Herbalist – a fount of wisdom who is keen to share her knowledge. We’ll start the class with a walk along the beach looking for seaweeds, and then along the coastline for edible plants. We’ll make these into krauts for you to take home. We’ll be outside for this walk and class – there is some cover if it rains. 

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FULL - Baking for Summer
Jun
12
10:30 AM10:30

FULL - Baking for Summer

£89 - We will make Pasteis de Natas, savoury ribbons and brioche; you will learn how to adapt the recipe for a basic sweet or savoury enriched dough to make a variety of tasty treats, make puff pastry and a savoury filled bread that's great for picnics.

Delicious vegetarian lunch included.

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FULL - Italian breads and pizza
Jun
10
10:30 AM10:30

FULL - Italian breads and pizza

£89 - 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 →
FULL - Sourdough for the home baker
May
31
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 →
FULL - Introduction to Fermenting - Vegetables and Drinks
May
29
10:30 AM10:30

FULL - 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 →
FULL - Sourdough for the home baker
May
13
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 →
FULL - Italian breads and pizza
May
1
10:30 AM10:30

FULL - Italian breads and pizza

£89 - 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 →
FULL - Sourdough for the home baker
Apr
19
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 →
FULL - Sourdough for the home baker
Apr
12
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 - 1 place left
Apr
7
10:30 AM10:30

Introduction to Fermenting - Vegetables and Drinks - 1 place left

£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 →
Sourdough for the home baker
Mar
27
10:30 AM10:30

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.

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FULL - Sourdough for the home baker
Mar
24
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.

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FULL - Introduction to Fermenting - Vegetables and Drinks   2 places left
Feb
24
10:30 AM10:30

FULL - Introduction to Fermenting - Vegetables and Drinks 2 places left

£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 →
FULL - Sourdough for the home baker
Feb
6
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.

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FULL - Sourdough for the home baker
Jan
30
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 - 1 place left
Jan
27
10:30 AM10:30

Introduction to Fermenting - Vegetables and Drinks - 1 place left

£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 →
FULL - Sourdough for the home baker
Jan
20
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 →