I was fortunate enough to attend the bread making course this year as part of a special birthday surprise. The class was small, which created a very warm and relaxed environment. It did not feel like a teaching seminar where you become just another face in the crowd, and everyone was given a chance to get stuck in and ask questions or request help; (this was especially appreciated during my disastrous baguette crisis). There was a lot of focus on ‘teaching’ as opposed to a 'monkey see, monkey do' approach. Simple explanation was given during each step in an easily understandable way, and I feel comfortable that I could transfer the skills I learned, in my own kitchen. Overall I could not fault this experience in any way – it far surpassed my expectations. Mentioning to my girlfriend that I loved the idea of learning to bake bread turned out to be a very smart move indeed!
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. Your tutor will demonstrate how to make a delicious homemade tomato sauce packed with fresh flavour, and personalise their pizza with a selection of tasty toppings.
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!
All course bookings are subject to our Terms and Conditions, including our cancellation policy. Please ensure that you are able to attend the date you book, as transfers and refunds will not be offered, but you are most welcome to send someone in your place. This policy is to enable us to run our courses viably and therefore maintain our high quality standards – to explain, if a student cancels and transfers to a new date and we can’t resell their cancelled place then it means we lose out on making that place available e.g. that’s one student taking two spaces but only paying for one – it just doesn’t add up!
On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund without question.
Please click here to access a downloadable PDF of this document.
Due to the nature of our courses and the ingredients we regularly use allergens are present in our baking studio – visit our Downloads page to view or print our advice about main allergens course by course.
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
£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 18s must be accompanied by an adult attending the course
Full Day - 10am - 5pm approximately, including a short break for lunch
Tuition; all equipment and ingredients; apron to use during the lesson; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments and a chance to taste some freshly baked produce. Students take home everything they have made on the day. Lunch is not included but we can make suggestions for places where students can find a range of food options, or students can bring a packed lunch
Maximum Class Size: