4 February (full)
6 April (last class before August)
All bread made using typical home kitchen equipment, ovens etc so you can replicate at home. Courses are tailored to the needs and interests of those attending but likely focus up until Easter is:
Sweet breads with enriched dough including Easter breads, hot cross buns and Kanellängd, the Danish bread featured on the Christmas bake off etc.
Shaping: plaits, swirls, knots etc.
Working with wet doughs eg: focaccia, ciabatta.
Or take a look at options below and let us know what you would like to cover. Price and payment details below.
In addition to the following courses:
Beginners; basic loaf, focaccia, swirls
Hydrated doughs; focaccia, sourdough, ciabatta
Christmas breads; Panettone and Stollen
we are offering the following new courses:
Breakfast breads; Australian fruit loaf, Brioche and Danish pastries
Bread to impress; Bread twists, Bialy (Polish bagel like roll), fougasse, epi, pretzels/silzers
Flat and flattish breads; Panini, Turkish Pide, flavoured focaccias, stone baked flatbreads
Meals in one; Panini imbottiti (Italian stuffed buns), stuffed and flavoured focaccias, calzone
Prices are £80 per person to include three batches of bread to take home, coffee, tea, lunch with wine or beer and recipes. Minimum of two and maximum of four people per class. Email to check availability: firstname.lastname@example.org. Gift vouchers also available.
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Payment by cheque, electronic transfer or cash only
25% deposit secures a booking and is non-refundable but transferable to another course. Balance to be paid 5 days before course. Late cancellation or no shows will be charged as follows: 50% of total within 30 days of course and 100% within 7 days of course.