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.
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.
I just love these words! Panini is the plural of panino which means small bread roll in Italian, rather than the flat, toasted sandwiches we have become used to. Imbottiti means stuffed or, literally, padded/cushioned. These are from Gino D’Acampo’s book ‘Italian Home Baking’ which includes recipes for a lot of Italian artisan bread and are part of our ‘meals in one’ class. Stuffed with a mixture of Taleggio, Cheddar, egg and paprika they are very, very tasty.
When I make them again I will probably drop the Taleggio which is rather pricey and go for any strong cheese like a Camembert, past its best or a blue cheese. They are surprisingly light and make very good party food or hors d’ouevres.