Courses at Ironbridge

We run a variety of bread making courses from a purpose built kitchen at our home in Ironbridge. Click here to see the upcoming courses.

Veg Patch Kitchen headquarters

Veg Patch Kitchen

We very much look forward to welcoming you to our kitchen. The facility has two large commercial Burco convection ovens, a stainless steel table for working our dough and a dining table where we can enjoy cups of tea, cake, lunch (for day courses) or a pizza (for evening courses).

We can accommodate a maximum of five people in the kitchen, so everyone has plenty of chance to ask questions and get personal tuition.

All of our courses at Ironbridge are listed below , however we can also offer tailor-made days for groups of people on a mutually convenient date. So whether you are a group of friends looking for a way to spend a day together, a family celebrating a special occasion or a company looking for a corporate away day, get in touch with us to discuss details.  If you would like to book as a family, children are very welcome on our courses and we can tailor the day to suit your needs. Contact us to discuss your requirements.

Day courses include refreshments, homemade cake, a light lunch, a recipe booklet and all of your breads to take home.

Evening courses include refreshments, homemade cake and a pizza, a recipe booklet and your breads to take home.

We supply all of the equipment, aprons and bags and boxes to take your bread home in.  All of our courses are very hands-on. You make all of the loaves alongside Kath, who guides you every step of the way.

For a full description of the courses see below. If you want to see what people think about our courses visit our testimonials page.

Upcoming classes at Ironbridge in 2017:

7th November, Bread basics, 10am – 4pm, £90 per person Fully booked

Saturday 11th November Bread basics, 10am – 4pm, £90 per person Fully Booked

Wednesday 15th November, Bread & butter, 6pm-9.30pm, £50 per person 4 spaces remaining

Friday 24th November, Ciabattas and baguettes, 10am-4pm, £90 per person 4 spaces remaining

Tuesday 28th November, Bread basics, 6pm-9.30pm, £50 per person 1 space remaining

12th December, Bread Basics, 10am-4pm, £90 per person 1 space remaining

Saturday 16th December, Christmas Breads, 10am-4pm, £115 per person, 1 space remaining. On this special Christmas course we will make croissants and pain au chocolat that you will take home to freeze to bake and enjoy over Christmas. We will also make boozy stollen with marzipan that we make ourselves on the day and we will make  a traditional bread enjoyed at Christmas time.

Courses coming up in 2018

13th January, Bread Basics, 10am-4pm, £90 per person 4 spaces remaining

Friday 19th January, Bread Basics, 10am-4pm, £90 per person 4 spaces remaining

Sunday 28th January, Croissants & sweet dough, 10am-4pm, £90 per person 4 spaces remaining

2nd February, Advanced – Ciabattas & baguettes, 10am-4pm, £90 per person, 4 spaces remaining

Wednesday 7th February, Bread & butter, 6pm-9.30pm, £50 per person 4 spaces remaining

Friday 16th February, Bread basics, 10am-4pm, £90 per person 4 spaces remaining

MARCH 2018
Friday 2nd March, Bread basics, 6pm-9.30pm, £50 per person 4 spaces remaining

Saturday 10th March, Bread basics, 10am-4pm, £90 per person 4 spaces remaining

Thursday 22nd March, Bread & butter, 6pm-9.30pm, £50 per person 4 spaces remaining

APRIL 2018
21st April, Croissants & sweet dough, 10am-4pm, £90 per person 4 spaces remaining

Friday 27th April, Bread basics, 6pm-9.30pm, £50 per person, 4 spaces remaining

MAY 2018
5th May, Bread basics, 10am-4pm, £90 per person 4 spaces remaining

Friday 11th May, Bread & butter, 6pm -9.30pm, £50 per person 4 spaces remaining

Friday 25th May, Croissants & sweet dough, 10am-4pm, £90 per person 4 spaces remaining

(Courses for June-December will be added to the calendar in March 2018)

To book onto any of these courses or to discuss your requirements for a tailor made course please visit the contact us page and fill in an enquiry form or phone Kath on 01952 432910.

We offer discounts of 10% off for every person that is a member of the Real Bread Campaign.

Payment can be made by cheque or BACS and gift vouchers are available.

What to expect from your course:

Bread making basics – The day course runs from 10am – 4pm and together we bake a white dough, a spelt or wholemeal dough and a flavoured bread. We have plenty of time during the day to discuss techniques and common problems. We work on shaping techniques and how to get the best bake from your domestic oven. £90 per person

Bread making basics – The evening course runs from 6pm-9.30pm and we will bake a white dough and a spelt or wholemeal dough along with a pizza to enjoy during the class. We cover lots in the time, including shaping techniques and how to get the best out of your domestic oven.  £50 per person

Advanced – Ciabattas and baguettes – This day course runs from 10am – 4pm and takes your bread making to the next level.  We work with a poolish and a biga (overnight ferments) to make ciabattas and baguettes that are full of flavour. We also look at how to experiment with breads and flavours.  So if you have already mastered the basics of  bread making and are looking to expand your skills then this is the course for you.   £90 per person

Croissants and sweet breads– This day course works with laminated dough to make croissants and pain au chocolat and we make a sweet enriched dough to make a range of sweet goodies including Shropshire butter buns, iced fingers, fruit loaves and chelsea buns.  £90 per person

Bread and butter – This evening class shows you how to bake your own bread and make your own butter. We make a white and wholemeal or spelt loaf and turn cream into a delicious butter to spread onto that bread. We also make a pizza to enjoy during the course. £50 per person

Sourdoughs – This two-day course runs over an evening and the next full day to give the doughs the time they need for a long fermentation.  The course is designed to introduce you to basic sourdough breads that use wild yeast. Over the two days we make white, wholemeal and sweet sourdoughs. On the first evening we mix our white and wholemeal doughs using levains. These then ferment overnight, ready for you to come the next day to shape them, discuss how to maintain your starter, how to build a loaf, the science behind sourdoughs and how to fit sourdoughs into your everyday life. We also mix, ferment and shape sweet sourdough buns for you to take home and bake.  We will enjoy a light lunch together on the Saturday and you take home your breads, some of my starter and a booklet of recipes and advice so that you can get going with your own sourdough journey. NB. This course is more suited to experienced bakers that want to advance their skills and knowledge.  £125 per person (There are currently no dates for this course in the diary, however if you are interested in the course please do contact me).

NB: Courses may be slightly different from description as I like to tailor the course to each group.