- you are here:
- Home /
- Short Courses /
- Baking Courses
Baking Courses
We are passionate about real bread, long fermentations, regional varieties and sticky dough. There’s something unexplainably satisfying about making good bread.
Active Courses
Artisan Baking in Wood-Fired Ovens
Capture the taste of freshly baked bread and discover the wonders of baking in wood-fired ovens with this three-day course.
Dates for this course:
From flour choice to final loaf, explore artisan baking on this practical four day course dedicated to all things dough!
Dates for this course:
Bake your way through this practical course dedicated to our favourite Continental breads.
Dates for this course:
Spicy breads and scrumptious stollen; dazzle your friends with the Christmas skills learned on this course.
Explore the simplicity of French baking; discover why artisan bread is such an integral part of day-to-day life in France.
Take a culinary journey back through time and join celebrated food historian Ivan Day as you create a selection of pies spanning the centuries.
Dates for this course:
Introduction to Artisan Baking
If you’ve ever wished you could make your own bread, this is the course for you. Bake your way to success as you learn all about ingredients, kneading, proofing and shaping.
Introduction to Artisan Patisserie
Discover the art of creating artisan patisserie, and you’ll be wishing it was breakfast time every hour of the day.
Dates for this course:
Fermentation, mixing, proving and baking; all of this using just flour and water. Discover the miracle of wild yeast baking.
Dates for this course:
Courses Coming Soon
Why not keep informed of a coming soon course by viewing the course detail page and following the simple instructions
Explore the world of artisan patisserie on this two-day practical course dedicated to the most sophisticated of sweet treats.
Boulangeries are France’s answer to the convenience store, with produce for every hour of the day. Learn how to bake a selection of breads and pastries on this two day practical course.
Hand Raised Pies, Pâté & Terrines
Making hand-raised cold pastry for pies is a craft worth learning, and you’ll never buy pâté again when you see what you can make yourself.
Bread is the cornerstone of Italian cuisine, and this two day course will provide you with the skills and confidence to bake your own selection of breads to compliment every mealtime.
Think semolina bread, ciabatta, focaccia; learn about biga (traditional pre-ferment) and sloppy dough..there’s a technique to handling it.
Explore the fascinating world of artisan food with the help of our expert practitioners. This three day course will provide you with a valuable insight into the crafts of butchery, baking and cheesemaking, as you learn new skills through a range of practical exercises, demonstrations and tastings.
An in-depth 2 day course on how to bake with wild yeasts.