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Continental Bread Making

Join us for a day of bread making with a continental flavour. Carolyn Royle our resident bread specialist will take you through a number of bread recipes which you will make, bake and take home to share with friends and family. These are just some of the recipes we'll cover during the day: 

  • Lebanese Flat Bread is wonderful topped with fragrant, zingy blends of spices. It is great to serve as a starter with dips at a dinner party or an accompaniment at a barbeque or just as a delicious snack.
  • Focaccia - a flat oven-baked bread is delicious seasoned with olive oil, salt and herbs. This delicious bread can also be topped with onion, cheese and meat, or flavored with a number of vegetables.
  • Bread sticks - originating from Turin in Italy, and dating back to the 14th century - make a delicious snack or a pre-meal appetiser with dips. These pencil-shaped breads can be created from a simple recipe that can be  personalised using some of the delicious oils now available.
  • German breads offer an alternative to the more starchy European breads we are used to. Using a completely different range of coarse and unrefined flours such as rye, spelt, millet, and wheat - usually in pure form, these breads have a density that far outweighs any fluffy focaccia, oily ciabatta, or slender French baguette. They're quite unique and totally unlike any other European bread variety - and German bread, for the most part, has remained in Germany. Carolyn (a lover of German cuisine) will choose one of the many sweet breads for you to bake on the day.

Should you require any further details regarding ingredients, particularly if you suffer from a particular food allergy, then please do not hesitate to ring the bakery and discuss this with us. 

  • Lunch and all the ingredients are included in the course price
  • All you need to bring is an apron and some boxes to take home all the lovely things you'll make on the day!
  • Price: £55.00

To book: call us on 07497 332 149 or download a booking form