The complete list of 2 day courses appears below. Click the links for more details of each course, availability and to make a booking.
Class sizes are limited to 5 places to ensure a small group and tutorial atmosphere.
OWING TO THE COVID 19 CONCERNS, CLASS SIZE IS REDUCED AND THE MAXIMUM IS NOW 3 STUDENTS.
Masks are being worn.
Day one of this course begins at 10 am with subsequent days beginning at 9 am. The day finishes between 5 and 6 pm.
Unless otherwise stated, all courses run at:
Work with levains and poolish to capture the essence of French breads. French baking with Sourdough During the two-day course learn how to manage the sourdough leaven (levain) and use both wheat and rye levains to make incomparable rustic breads which keep for days, some with nuts and raisins added....
Notes: 2 day bread baking courses
- The wood-fired oven can be used by request on any three-day course.
- Courses start at 10.00am on the first day. Any day thereafter at 9.00am. Courses finish between 5 and 6 pm.
- SPOUSES AND PARTNERS – are welcome to attend drinks in the bakery