• Basic Bread | Jan 27th | £55

    Thursday 7pm - 9.30pm | Led ByJudy Dain 

    Real, fresh bread straight from the oven – the way to impress your friends and your family andto know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

    "Absolutely fantastic session baking bread. I couldn't think of a better way to spend an evening..."  Emma Guilfoyle

  • Basic Bread | Mar 19th | £55

    Saturday 10.30am - 1pm | Led ByJudy Dain 

    Real, fresh bread straight from the oven – the way to impress your friends and your family andto know exactly what is in your daily bread. No additives, preservatives or flavour enhancers - just a few simple ingredients and some know-how.

    "Absolutely fantastic session baking bread. I couldn't think of a better way to spend a Saturday..."  Emma Guilfoyle

  • Mini Chefs - Brilliant Breads | Apr 30th | £30

    Saturday 10.30am-12.30pm 6-10 years| Led by Catherine Maxwell

    Tomato and olive focaccia, sweet naan with cherries and almonds

  • Sourdough Special | Jan 22nd | £100

    Saturday 11.00am-3.00pm | Led by Dave Buxton

    Sourdough bread is becoming increasing popular for a variety of reasons.  It has a good proportion of firm, crisp crust to soft, light crumb and is full of holes.  Easier to digest, as it is made from cultured yeast, plus full of flavour and known to have health benefits. It contains more vitamins and minerals and is lower in sugars than other breads.  All you need is water, flour and salt plus some 'know-how' to make the long, slow fermentation process work.

    "Thanks for a thoroughly enjoyable day... excellent detailed recipe / notes which I followed to the letter and produced some amazing bread. Husband is very impressed!" Lynn Plunkett

  • Sourdough Special | May 7th | £100

    Saturday 11.00am-3.00pm | Led by Dave Buxton

    Sourdough bread is becoming increasing popular for a variety of reasons.  It has a good proportion of firm, crisp crust to soft, light crumb and is full of holes.  Easier to digest, as it is made from cultured yeast, plus full of flavour and known to have health benefits. It contains more vitamins and minerals and is lower in sugars than other breads.  All you need is water, flour and salt plus some 'know-how' to make the long, slow fermentation process work.

    "Thanks for a thoroughly enjoyable day... excellent detailed recipe / notes which I followed to the letter and produced some amazing bread. Husband is very impressed!" Lynn Plunkett

  • Young Chefs - Brilliant Breads | Apr 30th | £30

    Saturday 2pm - 4pm 11-16 years| Led by Catherine Maxwell

    Tomato and olive focaccia, sweet naan with cherries and almonds, savoury swirls