We have now sold our Bakery premises so are unable to provide in person courses unless you have a suitable venue.
Our courses are in the process of being transferred in to an online format and most are already available at www.breadcourses.com. More courses will be added in the future.
This course is suitable for the complete novice.
During this course you will create both Wholemeal tin loaves and Wholemeal oven bottom crusty types. You will learn how to use your senses to judge when the doughs are mixed, fermented, proved and baked. You gain moulding skills from a real baker that allows you to create bold and shapely loaves with good crumb structure.
Courses run from 9.30am to 14:45pm ish.
A deposit of £30 can secure any course space, just email asking to be booked on to the date required and we will send payment details in due course.
This course is very basic and as such does not teach the skills that would be required to attend any of our follow on courses (except the Italian)
If you've made bread before or have questions that need answering then please check out our Essentials of Bread Making course for a more in depth comprehensive course, smaller class size and extra attention suitable for novices to professionals. and all the skills needed to progress on to all of our follow on courses
please email if you require a gift voucher.
Bookings made directly through this website will be automatically reserved.
Aprons, ingredients and refreshments provided.
Start the day with some freshly baked cookies, locally ground and roasted coffee or a pot of tea, a range of fresh juices, fruit teas etc. maybe even some fresh Brioche.
We will keep you topped up with drinks throughout the day, you will taste some of the breads made during the day.
After a hard days work you should take home 4 loaves made entirely by you individually from weighing the ingredients to packing them at the end it's all your own work (we work the ovens but the rest is entirely yours)
Online courses now available;
Click Here to Enroll on the online version of this course