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Everything you need to set you off on your bread-making journey. We will make white, wholemeal and seeded bread and rolls, talk about ingredients and get a really good understanding of what happens at each stage of the process.
Learn about working with a natural leaven and using pre-ferments to improve the flavour, nutrition and keeping qualities of your bread. You will also get a tub of my original sourdough starter to take home. This class is best for those with some baking experience.
Come and learn to bake some of Scandinavia's finest breads: Limpa: a delicious soft rye bread with a rich flavour, Tunnbrod - a Swedish flatbread rich with caraway or fennel seeds. And of course, the ubiquitous cinnamon bun.
Learn to make delicious Ciabatta, focaccia and fougasse - impressive and delicious breads with the flavours of the Mediterranean - sun-dried tomatoes, olives and, of course, olive oil.
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