Learn how make, work and bake the bread.

In the morning you’ll bake an oaty tin loaf and rolls, and in the afternoon we’ll go continental with a focaccia and some French bread. This course is intended to give you grasp of the basics, whilst also allowing you the flexibility to pick up extra skills and knowledge.

This course itself is suitable for all levels of experience.

Allergen information — Our classes use wheat, oats, dairy and eggs. We are unable to offer substitutes for these ingredients due to the nature of how it impacts the outcome of the bake. If you would like further information on the ingredients we use please do Contact Us.

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