Lessons in bread and pastry designed to give the confidence to bake professional quality products at home.
Graham is a fully qualified and award winning traditional baker and he will guide you through making the products featured in our any courses. Our courses have no hidden secrets and the students make the products themselves, from weighing ingredients right through to packing the products at the end. We work the ovens but you do the rest!
refreshments and plenty of nibbles are provided throughout the courses, all ingredients are provided as are aprons.
During this course you will create both White tin loaves and White oven bottom crusty types. You will learn how to use your senses to judge when the doughs are mixed, fermented, proved and baked. You gain moulding skills from a real baker that allows you to create bold and shapely loaves with good crumb structure.
Courses run from 9.30am to 14:00pm ish.
If you've made bread before or have questions that need answering then please check out our Essentials of Bread Making course for a more in depth comprehensive course and extra attention suitable for novices to professionals. and all the skills needed to progress on to all of our follow on courses From £40
During this course you will create both Wholemeal tin loaves and Wholemeal oven bottom crusty types. You will learn how to use your senses to judge when the doughs are mixed, fermented, proved and baked. You gain moulding skills from a real baker that allows you to create bold and shapely loaves with good crumb structure.
Courses run from 9.30am to 14:45pm ish.
If you've made bread before or have questions that need answering then please check out our Essentials of Bread Making course for a more in depth comprehensive course and extra attention suitable for novices to professionals. and all the skills needed to progress on to all of our follow on courses from £40
make between 10 and 20 croissants or pain au choc (or a mix of both) and about 30 cookies to take home - made entirely by you individually from weighing the ingredients to packing them at the end it's all your own work (we work the ovens but the rest is entirely yours)
Courses start at 10AM prompt with arrival at 09:30 recommended.
This course is expected to finish at about 3:00pm From £55
produce commercial quality Danish pastry using the ingredients suggested. you will be shown how to produce a range of different varieties and the you can produce any combination of those demonstrated. varieties will include, Cinnamon Swirls, Bear's Claws, Envelopes, pockets& Pinwheels using different fillings and fruit or toppings. from £55
Courses start at 10AM prompt with arrival at 09:30 recommended.
This course is expected to finish at about 2:30 -3:00pm
During the course you will make 2 doughs, one for Fougasse and the other will be for baguettes, (or; sticks, baton, rolls as you wish)
Courses run from:-
Morning courses 10:00 to 13:00 ish.
Afternoon courses 14:30 to 17:30 ish
From £35
from 10:00 until 13:00ish, includes lunch and recipe cards From £45
Learn to make your own Lardy Cakes (also known as Dripping Cakes, Drippers, Lardies, Flakes) by a simple yet robust, set, recipe and method.
Recipe cards and refreshments are included
this course is from 10:00 until 13:00ish
From £45
Learn to make your own wonderfully soft Brioche by a simple yet robust, set, recipe and method.
Recipe cards and refreshments are included
this course is from 10:00 until 14:00ish From £60
22 Space Business Centre
Olympus Park
Quedgeley
Gloucester
GL2 4AL
United kingdom
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