Classes at the big table
Learn to bake the bread you actually eat
Small classes in the back of the bakery. You work your own dough from the first mix to the last fold, eat the bread we baked that morning, and take everything home.
The Saturday class
A country loaf, start to finish.
Saturdays, 9 to 12. Six places.
Mix and fold
Flour, water, starter and salt, and the four folds that give a loaf its strength.
Shape and score
How to tighten a round without tearing it, and a blade you can take home.
Bake at home
Your dough goes home in a basket to rest overnight, with a card for the morning bake.
The next few dates
A country loaf, start to finish
Mix, fold, shape and score a naturally leavened country loaf, then take home a loaf we baked earlier and your own dough to bake the next morning. Six places.
Focaccia and flatbreads
A Thursday evening with a very wet dough: dimpling, oiling and baking a tray of rosemary focaccia, plus two quick flatbreads for the pan at home. Good first class if you have never baked with yeast. Eight places.
Rye and seeded tin loaves
Rye behaves nothing like wheat. We work a sticky rye and sunflower dough into tins, talk about keeping a rye starter, and you leave with a loaf that slices thin and keeps for a week. Six places.
What people ask us about the classes
Tell us which class, and how many of you
We reply within a day with the dates that still have room. Nothing is held until we have written back.
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