Almost anything you like. The photos below show the output from our last course which included basic white and granary loaves, focaccia, panettone, pesto swirls and spiced marzipan dessert bread. We also covered shaping, knot rolls, 3 and 4 strand plaits, cottage loaves as well as small rolls for dinner parties and ‘shots’, very small rolls with olives in the centre.
Varied course on Saturday covering basic bread, shaping, plaiting etc as well as Panettone, pesto swirls and our famous spiced apple swirl with marzipan. Great bunch of ladies including an Aunt and her niece who was our Star baker and they turned out some excellent bread.
A great comment from one participant was thanks for taking the fear out of making bread and she is an excellent cook!
See Courses 2017 for new dates. Email or call if you don’t see the topic you want covered. If dates not convenient and you can pull together four friends, you can choose your own date.
Photo shows mincemeat buns, sourdough and granary loaves baked this weekend. The buns made use of some homemade mincemeat which was a little past its best. Added some mixed peel and they turned out as pretty good tea cakes/not cross buns. Tried another approach to Sourdough, letting it rise overnight in the fridge which made a big difference to shape and flavour.
Having retired in April last year I now have a little more time so, due to popular demand, classes are back! We did a Christmas bread class in December including Stollen and Panettone and we have another class (already full) Feb 4th. We will run a few more over the next few months so, if you are interested please email or call.
We can pretty much accommodate whatever anyone wants to learn but we recently made the Scandinavian Kanellängd featured on the Christmas bake off and it was delicious: cinnamon butter filling in an enriched dough.
We are also doing dinner party rolls and breads for a lady who runs a supper club and shall also be doing breakfast breads for another lady who runs a B&B. Take a look through the site to see the type of things we have done in the past.
Format: 09.30 for 10.00 start, finishing c. 16.00. Three batches of bread to take home plus recipes. Coffee/tea and home made biscuits/cake plus lunch with wine, beer, soft drink etc.
Price: We are no longer supplying a free apron since most people already have an extensive collection so can offer a whole day course for £80 per person. £20 deposit (transferable but non refundable) secures a place with balance on the day.
Any questions, please email, call or leave a comment on the site.
We look forward to seeing you and, remember, keep baking!
Certificates arrived today! Gold for both Aussie Fruit Loaf and Turkish Pide and Bronze for Pesto swirl. Many of the professional winners are from small bakeries so check out whether any is near you: http://www.worldbreadawards.com/competition/winners/
Winner of the Amateur section was Andy Munarriz (@) who looks to be a great cook as well as a world class baker.
Just found out two of my breads won Gold at the World Bread Awards and my other entry a Bronze. Turkish Pide and Aussie Fruit loaf were two of just 15 golds not counting the overall winner Andy Munarriz. Certificates on the way so more to follow.