Italian Bread Making

Italian breads are some of the most well-known and well-loved continental varieties. This course will cover three classic and versatile recipes. Students will work on all the doughs by hand individually, learning a range of core techniques to get great results at home.

Please note that students will shape and bake a pre-prepared dough, but will work on their own during the course of the day to take home – meaning lots of chances to practice and eat!

Your safety is our priority – please click here to find out the steps we have taken to ensure our processes are Covid Secure to ensure your health and well-being during your time with us.

All course bookings are subject to our Terms and Conditions, including our cancellation policy. Please click here to access a downloadable PDF of this document.

On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund.

Due to the nature of our courses and the ingredients we regularly use allergens are present in our baking studio – visit our Downloads page for advice about main allergens course by course.

Course Details

What's Covered:
Pizza / ciabatta / focaccia. Please note that because good pizza dough shouldn’t be rushed and needs to rest overnight, students will work with a dough we have made the day before to shape, top and bake during the class but will also work on their own dough during the class which they will take home to practice and bake with in their own kitchen too

Price:
£120 per person

Who does this class suit:
Beginners +. This is a hands-on class not recommended for under 14s, however should you wish to bring a younger guest, please contact us to discuss. All under 16s must be accompanied by an adult attending the course

Length:
Full Day - 10am - 5pm approximately, including a few short breaks. Please note that finish times depend on the speed of the group overall, so occasionally may finish a little earlier or later than advertised

Tutor:
Sarah

What’s Included:
Tuition; all equipment and ingredients; apron to use during the lesson; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments. Students take home everything they have made on the day. Lunch is not included - we highly recommend students bring a packed lunch

Maximum Class Size:
5 students (previously 8 students, however we are operating reduced numbers to adhere to social distancing guidelines and to prioritise the safety of our guests and team)