Bread Courses

Learn by making.

Spend a practical Sunday in the bakery learning methods you can repeat at home. Classes are small, relaxed and focused on doing rather than watching.

Hands-on Sunday courses. Small groups, lunch included and everything you bake to take home.

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Sunday classesNormally 10:00am–5:00pm.

Hands onSmall groups with practical guidance.

Take it homeYour bakes and follow-up materials.

Choose a course

Upcoming bread days

Choose a date, see the remaining participant places and book through the dedicated course checkout.

Select Course details — or click the white area of a course — to see the full day, what you will make and what is included.

Dec132026

Sunday · 10:00am–approximately 5:00pm

Festive Breads

Celebration loaves, enriched dough and seasonal flavours for Christmas.

£185.00 per person4 booked · 2 available2 places left

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The course

A warm, indulgent day devoted to spectacular Christmas breads. We work with enriched doughs, fruit, butter and festive flavours to make bakes that can become the centrepiece of a celebration.

What you will make

Panettone
Stollen
Twelfth Night bread

What you will learn

Mixing and developing rich, enriched doughs
Managing butter, fruit and sugar without weakening the dough
Fermentation, shaping and proving celebration breads
Baking, finishing and presenting festive centrepieces

What the day looks like

10:00amWelcome, tea and coffee, followed by getting set up at your bakery station.
10:15amIngredients, flour and how enriched dough behaves.
10:40amPractical weighing and mixing.
11:30amDeveloping gluten and managing fermentation in rich doughs.
1:00pmSandwich lunch and refreshments at your workstation.
2:00pmBench rest, shaping and proving.
2:30pmEquipment, tins and recreating the bakes at home.
3:00pmFinishing and baking the festive breads.
3:30pmBake timings, troubleshooting and questions.
4:30pmTasting and packing your festive bakes to take home.

We normally finish at around 5:00pm. Dough works to its own timetable, so the day can finish a little earlier or later; we will give you a clearer indication after lunch if you need to arrange a lift or evening plans.

Everything included

Lunch & refreshmentsSandwiches are served at your workstation, with tea, coffee and other refreshments throughout the day.

Ingredients & equipmentWe provide the ingredients, equipment and aprons needed for the day.

Take every bake homeEverything you bake is yours to take home. The exact amount varies by course.

Course notes afterwardsThe recipes and supporting course notes are emailed after the course.

Good to know

Complete beginners are welcome on every course. Matt and Garry teach the day together and keep the group small enough for practical help.
Dietary, allergy and accessibility information is collected for each participant during booking and checked again on arrival. Serious allergies may need to be reviewed before the booking is accepted.
There is no fixed minimum age, but younger participants must attend with an adult participant.
Any course-specific item to bring, arrival information and final practical details are included in the Monday reminder email.

Jan172027

Sunday · 10:00am–approximately 5:00pm

Basic Breads

A complete introduction to mixing, developing, shaping and baking reliable bread at home.

£130.00 per person1 booked · 7 available7 places available

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The course

Our most accessible bread-making day takes you step by step through the complete process. It suits complete beginners as well as occasional home bakers who want to understand why their dough behaves as it does and make their results more consistent.

What you will make

White farmhouse loaf
Country loaf
Granary loaf

What you will learn

Choosing flour, yeast, salt and the equipment that genuinely helps
Accurate weighing, mixing and developing gluten
Fermentation, bench rest, shaping and proving
Scoring, baking and judging when a loaf is ready

What the day looks like

10:00amWelcome, tea and coffee, followed by getting set up at your bakery station.
10:15amIngredients and flour: what each ingredient contributes and how to choose well.
10:40amPractical weighing, mixing and the first doughs of the day.
11:30amDeveloping gluten and understanding fermentation.
1:00pmSandwich lunch and refreshments at your workstation.
2:00pmBench rest, shaping and proving.
2:30pmBaking equipment and how to reproduce good results at home.
3:00pmScoring and baking.
3:30pmBake timings, diagnosing problems and planning your baking day.
4:30pmTasting, questions and packing your bakes to take home.

Everything included

Lunch & refreshmentsSandwiches are served at your workstation, with tea, coffee and other refreshments throughout the day.

Ingredients & equipmentWe provide the ingredients, equipment and aprons needed for the day.

Take every bake homeEverything you bake is yours to take home. The exact amount varies by course.

Course notes afterwardsThe recipes and supporting course notes are emailed after the course.

Good to know

Complete beginners are welcome on every course. Matt and Garry teach the day together and keep the group small enough for practical help.
Dietary, allergy and accessibility information is collected for each participant during booking and checked again on arrival. Serious allergies may need to be reviewed before the booking is accepted.
There is no fixed minimum age, but younger participants must attend with an adult participant.
Any course-specific item to bring, arrival information and final practical details are included in the Monday reminder email.

Jan242027

Sunday · 10:00am–approximately 5:00pm

Sourdough

Starter care, fermentation, shaping, scoring and baking with confidence.

£130.00 per person4 booked · 4 available4 places available

Choose places Need more places?

The course

Sourdough rewards patience but can be difficult to diagnose from a recipe alone. We work through the complete process, explain how to read the dough and show you how to maintain a starter that fits around life at home.

What you will make

White sourdough
Country sourdough
Eight-grain sourdough

What you will learn

Maintaining, refreshing and using a sourdough starter
Mixing, dough development and long fermentation
Reading fermentation rather than relying only on a clock
Shaping, proving, scoring and baking with confidence

What the day looks like

10:00amWelcome, tea and coffee, followed by getting set up at your bakery station.
10:15amIngredients, flour and how the sourdough day is organised around long fermentation.
10:40amBench rest, shaping and proving with prepared dough so every stage can be practised.
11:10amKeeping, refreshing and using a sourdough culture at home.
11:30amPractical weighing and mixing your own sourdough.
12:00pmDeveloping gluten and understanding fermentation.
1:00pmSandwich lunch and refreshments at your workstation.
2:00pmScoring and baking the prepared loaves.
2:30pmBaking equipment and practical ways to create good sourdough at home.
3:30pmBake timings, troubleshooting and fitting sourdough around your routine.
4:30pmTasting, questions and packing your bakes to take home.

Everything included

Lunch & refreshmentsSandwiches are served at your workstation, with tea, coffee and other refreshments throughout the day.

Ingredients & equipmentWe provide the ingredients, equipment and aprons needed for the day.

Take every bake homeEverything you bake is yours to take home. The exact amount varies by course.

Course notes afterwardsThe recipes and supporting course notes are emailed after the course.

Good to know

Complete beginners are welcome on every course. Matt and Garry teach the day together and keep the group small enough for practical help.
Dietary, allergy and accessibility information is collected for each participant during booking and checked again on arrival. Serious allergies may need to be reviewed before the booking is accepted.
There is no fixed minimum age, but younger participants must attend with an adult participant.
Any course-specific item to bring, arrival information and final practical details are included in the Monday reminder email.

Feb142027

Sunday · 10:00am–approximately 5:00pm

Italian Breads & Pizza

Focaccia, pizza dough and versatile breads made with olive oil and time.

£130.00 per person4 booked · 4 available4 places available

Choose places Need more places?

The course

A lively, practical day exploring Italian doughs, olive oil and high-hydration handling. We also go into the details that turn homemade pizza into something closer to a good Italian restaurant pizza.

What you will make

Focaccia
Ciabatta
Focaccia di Recco
Pizza

What you will learn

Working confidently with wetter, olive-oil-rich doughs
Mixing, gluten development and fermentation
Stretching, shaping and topping pizza
Baking Italian breads and pizza successfully in a home oven

What the day looks like

10:00amWelcome, tea and coffee, followed by getting set up at your bakery station.
10:15amIngredients, Italian flour and the role of olive oil.
10:40amPractical weighing and mixing.
11:30amDeveloping gluten and fermentation in wetter doughs.
12:30pmPizza making: stretching, topping and baking your own lunch.
1:00pmPizza lunch and refreshments at your workstation.
2:00pmBench rest, shaping and proving the remaining breads.
2:30pmBaking equipment and getting restaurant-quality results at home.
3:00pmFinal shaping and baking.
3:30pmBake timings, troubleshooting and questions.
4:30pmTasting and packing your bakes to take home.

Everything included

Lunch & refreshmentsYou make pizza for lunch and eat at your workstation. Tea, coffee and other refreshments are provided.

Ingredients & equipmentWe provide the ingredients, equipment and aprons needed for the day.

Take every bake homeEverything you bake is yours to take home. The exact amount varies by course.

Course notes afterwardsThe recipes and supporting course notes are emailed after the course.

Good to know

Complete beginners are welcome on every course. Matt and Garry teach the day together and keep the group small enough for practical help.
Dietary, allergy and accessibility information is collected for each participant during booking and checked again on arrival. Serious allergies may need to be reviewed before the booking is accepted.
There is no fixed minimum age, but younger participants must attend with an adult participant.
Any course-specific item to bring, arrival information and final practical details are included in the Monday reminder email.

Feb212027

Sunday · 10:00am–approximately 5:00pm

Sourdough

Starter care, fermentation, shaping, scoring and baking with confidence.

£130.00 per person0 booked · 8 available8 places available

Choose places Need more places?

The course

What you will make

White sourdough
Country sourdough
Eight-grain sourdough

What you will learn

Maintaining, refreshing and using a sourdough starter
Mixing, dough development and long fermentation
Reading fermentation rather than relying only on a clock
Shaping, proving, scoring and baking with confidence

What the day looks like

10:00amWelcome, tea and coffee, followed by getting set up at your bakery station.
10:15amIngredients, flour and how the sourdough day is organised around long fermentation.
10:40amBench rest, shaping and proving with prepared dough so every stage can be practised.
11:10amKeeping, refreshing and using a sourdough culture at home.
11:30amPractical weighing and mixing your own sourdough.
12:00pmDeveloping gluten and understanding fermentation.
1:00pmSandwich lunch and refreshments at your workstation.
2:00pmScoring and baking the prepared loaves.
2:30pmBaking equipment and practical ways to create good sourdough at home.
3:30pmBake timings, troubleshooting and fitting sourdough around your routine.
4:30pmTasting, questions and packing your bakes to take home.

Everything included

Lunch & refreshmentsSandwiches are served at your workstation, with tea, coffee and other refreshments throughout the day.

Ingredients & equipmentWe provide the ingredients, equipment and aprons needed for the day.

Take every bake homeEverything you bake is yours to take home. The exact amount varies by course.

Course notes afterwardsThe recipes and supporting course notes are emailed after the course.

Good to know

Complete beginners are welcome on every course. Matt and Garry teach the day together and keep the group small enough for practical help.
Dietary, allergy and accessibility information is collected for each participant during booking and checked again on arrival. Serious allergies may need to be reviewed before the booking is accepted.
There is no fixed minimum age, but younger participants must attend with an adult participant.
Any course-specific item to bring, arrival information and final practical details are included in the Monday reminder email.

Apr112027

Sunday · 10:00am–approximately 5:00pm

French Breads & Pastry

Classic shaping, crust development and an introduction to laminated dough.

£135.00 per person5 booked · 3 available3 places left

Choose places Need more places?

The course

This course combines three very different French breads with an introduction to laminated pastry. You will see the laminating process demonstrated and shape croissants and pains au chocolat by hand.

What you will make

Pain de campagne
Brioche
Baguette
Croissant and pain au chocolat

What you will learn

Mixing and developing lean and enriched doughs
Classic French shaping and crust development
How laminated pastry dough is built through folds
Shaping croissants and pains au chocolat by hand

What the day looks like

10:00amWelcome, tea and coffee, followed by getting set up at your bakery station.
10:15amIngredients, French flour and the doughs for the day.
10:40amPractical weighing and mixing.
11:00amFirst pastry lamination demonstration.
11:30amDeveloping gluten and fermentation.
12:50pmSecond lamination stage and understanding the fold structure.
1:00pmSandwich lunch and refreshments at your workstation.
2:00pmBench rest, bread shaping and proving.
2:30pmCroissant and pain au chocolat shaping.
3:00pmScoring and baking.
3:30pmBake timings, troubleshooting and questions.
4:30pmTasting and packing your bakes to take home.

Everything included

Lunch & refreshmentsSandwiches are served at your workstation, with tea, coffee and other refreshments throughout the day.

Ingredients & equipmentWe provide the ingredients, equipment and aprons needed for the day.

Take every bake homeEverything you bake is yours to take home. The exact amount varies by course.

Course notes afterwardsThe recipes and supporting course notes are emailed after the course.

Good to know

Complete beginners are welcome on every course. Matt and Garry teach the day together and keep the group small enough for practical help.
Dietary, allergy and accessibility information is collected for each participant during booking and checked again on arrival. Serious allergies may need to be reviewed before the booking is accepted.
There is no fixed minimum age, but younger participants must attend with an adult participant.
Any course-specific item to bring, arrival information and final practical details are included in the Monday reminder email.

What to expect

A full day in a working bakery.

You will work through complete methods, compare dough at different stages and leave with practical reference material.

01MakeMix, shape and handle the dough yourself.

02UnderstandLearn what to look for rather than relying only on the clock.

03Take homeLeave with your bakes and day-after course materials.

Course questions

Before you book

Do I need experience?

No. The courses are designed to make the methods understandable whether you are beginning or trying to improve inconsistent results.

Can I book the course as a gift?

Yes. Choose the gift option during booking; participant names can be supplied or changed later through the secure booking link.

What about allergies or access requirements?

Tell us before booking. We will review serious allergies and accessibility needs before confirming that the course environment is suitable.

Are younger participants welcome?

There is no fixed minimum age, but younger participants need to attend with an adult participant.

Do I need to take notes?

You don’t need to take notes. We’ll email you all the recipes, methods and techniques the following day. During some demonstrations, you’ll also be invited to take videos if you wish.