Saturday 10th February 2024
9.45am – 3.30pm
We start the day at 9.45 am with a bread making demonstration. The role of yeast and gluten is explained along with some of the food science which will help you to make excellent bread. We show and explain how different ingredients and methods can affect the structure and taste of the bread. We then head to the kitchen where you will make four different breads. With a break for lunch, in our beautiful dining room, we will continue cooking in the afternoon and will pack up your bakes to take home and enjoy!
The recipes may include:
Poppy Seed Rolls
Potato and Cheese Bread
Olive, Herb and Pecorino Sticks
“Thanks a million. The bread tasted as good as I thought it would, and I bought a block of fresh yeast today so I’m on my way!! It was a fab day.” – Siobhan L.
Dietary Requirements and Allergies:
- The recipes made on this course contain the following: GLUTEN, EGGS AND DAIRY*
- Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
- We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
*Please note this list is not exhaustive.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 9.30am and the class will begin at 9.45am. The class will be finished by 3.30pm, depending on the course and class size it may finish earlier.