Artisan bread baking workshops

What we'll bake

• Country Sourdough bread
• White Sourdough bread
• Focaccia
• Bonus: turn your sourdough discard into delicious crackers

The session

Over four hands-on hours with Roy, we'll discover the health benefits of sourdough, learn to create and feed your own starter, prepare a levain, and master the maintenance that keeps it alive for years. We'll mix, shape, score and bake your own sourdough loaves.

Enjoy a hearty brunch spread with unlimited coffee and tea, then take home everything you bake, plus your own living sourdough starter with full care instructions.

What we'll bake

• Country Sourdough bread
• Rye poolish bread
• Sandwich bread
• Bonus: turn your sourdough discard into delicious crackers

The session

Over four hands-on hours with Roy, we'll work with three different flours, three types of leavening and three distinct baking techniques, a complete tour of bread making in a single sitting.

Enjoy a hearty brunch spread with unlimited coffee and tea, then take home everything you bake, plus your own living sourdough starter with full care instructions.

What we'll bake

• Homemade pizza sauce, from scratch
• Neapolitan-style sourdough pizza, stretched, topped and baked
• Bonus: Biga pizza dough to take home, use tomorrow or freeze for next time

The session

Over two and a half hands-on hours with Roy, we'll make a pizza sauce from scratch, then prepare a biga - a traditional Italian pre-ferment - to take home and bake the next day or freeze for later.

Working with a sourdough pizza dough prepared in advance, we'll stretch and shape it Neapolitan-style, explore a generous selection of toppings, and master the key steps for baking great pizza in a regular home oven - we'll also look at two other popular methods, direct dough and poolish, so you understand what sets each approach apart.

We'll finish by sitting down together to enjoy the pizzas we've made with a fresh Italian salad, and if there's any left, you're welcome to take it home.

What we'll bake

• Classic six-braided challah
• Challah sandwich bread
• Soft challah rolls

The session

Over four hands-on hours with Roy, we'll make a rich, enriched dough with eggs, oil and a touch of honey, then master the kneading, proving and shaping that give challah its signature soft, pillowy crumb.

We'll practise six-strand braids, finish each loaf with a glossy egg wash and seeds, and bake them to a deep golden crust. Enjoy a hearty brunch spread with unlimited coffee and tea, then take home every loaf you braid.