We run a variety of bread making and cookery courses from a purpose built kitchen at our home in Ironbridge. Click here to see the upcoming courses.
We very much look forward to welcoming you to our kitchen. 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 (maximum of five) 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.
Full-day courses include refreshments, homemade cake, a light lunch, a recipe/advice booklet and all of the goodies that you have made to take home as well as a scraper and discount voucher from BakeryBits.
Evening and half-day courses include refreshments, homemade cake and a pizza, a recipe/advice booklet, all of the goodies that you have made to take home and a scraper and discount voucher from BakeryBits.
We supply all of the equipment you need, aprons and bags and boxes to take your bread home in. All of our courses are very hands-on. You make everything alongside Kath, who guides you every step of the way.
Tuesday 25th February, Bread Basics, 10am-4pm, £100pp, 2 spaces remaining
Saturday 29th February, Sourdough, 10am-4pm, £100 per person, Fully Booked
NB. Due to increase in costs there will be a price rise from MARCH 2020
Wednesday 4th March, Ciabatta & Baguettes, 10am-4pm, £120pp Fully Booked
Tuesday 10th March, Bread Basics, 10am- 1.30pm, £70 per person, Fully Booked
Saturday 14th March, Sourdough, 10am-4pm, £120 per person, Fully Booked
Wednesday 18th March, Baking with Freshly Milled Flour, 10am-4pm, £120 pp, 3 spaces
Wednesday 25th March, Croissants & Sweet Dough, 10am-4pm, £120 pp, 1 space remaining
Saturday 28th March, Pastry & Scones, 10am-4pm, £120pp, Fully Booked
Wednesday 22nd April, Bread & Butter, 10am-4pm, £120pp, 5 spaces
Saturday 25th April, Bread Basics, 10am-1.30pm, £70pp, Fully Booked
Wednesday 29th April, Sourdough, 10am- 4pm, £120pp, 4 spaces
Sunday 3rd May, Bread Basics, 10am-1.30pm, £70pp, 3 spaces remaining
Wednesday 6th May, Bread & Butter, 10am-4pm, £120pp, 5 spaces
Tuesday 12th May, Croissants & Sweet Dough, 10am-4pm, £120pp, 3 spaces remaining
Saturday 16th May, Sourdough, 10am-4pm, £120pp, 4 spaces
Thursday 21st May, Ciabatta & Baguettes, 10am-4pm, £120pp, 2 spaces remaining
Tuesday 2nd June, Bread Basics, 10am-4pm, £120pp, 5 spaces
Friday 5th June, Pastry & Scones, 10am-4pm, £120pp, 3 spaces remaining
Saturday 13th June, Bread & Butter, 10am-4pm, £120pp, 5 spaces
Tuesday 16th June, Bread Basics, 10am-1.30pm, £70pp, 3 spaces remaining
Wednesday 24th June, Croissants & Sweet Dough, 10am-4pm, £120pp, 4 spaces
Tuesday 30th June, Sourdough, 10am-4pm, £120pp, 4 spaces
Saturday 4th July, Bread Basics, 10am-4pm, £120pp, 5 spaces
Wednesday 8th July, Pastry & Scones, 10am-4pm, £120pp, 4 spaces
Sunday 12th July, Bread & Butter, 10am-1.30pm, £70pp, 5 spaces
Thursday 16th July, Ciabatta & Baguettes, 10am-4pm, £120pp 4 spaces
Wednesday 22nd July, Baking with Freshly Milled Flour, 10am-4pm, £120pp, 4 spaces
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.
Bread making basics – The full-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. This course is suitable for beginners and those looking to perfect their technique.
Bread making basics – The evening course runs from 6pm-9.30pm and the half-day course is from 10am -1.30pm. 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. This course is suitable for beginners.
Advanced – Ciabattas and baguettes (Slow dough) – This full-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, last longer and are easier to digest. 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.
Croissants & Sweet dough– On this full-day course we make a laminated dough to make croissants and pain au chocolat and a sweet enriched dough to make a sweet goodies including Shropshire butter buns, iced fingers and chelsea buns. This course is suitable for both those who have mastered the basics of bread and beginners as I tailor the course to suit you.
Bread and butter – This full-day class combines the joys of making bread and churning your own butter to spread on it. We will make a selection of breads, much like the bread basics course described above, but will also turn cream into delicious fresh butter. This course is suitable for beginners.
Bread and butter- This evening class and half-day 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. This course is suitable for beginners.
Sourdough – This full-day class will help you get the best out of your sourdough. We learn how to maintain a starter, how to use this starter in different ways to make a sourdough dough, what to look for in fermentation of the dough, how to shape and bake your loaf. Because this is a day class and sourdough takes much longer to ferment you will be working with doughs that have been started before the class. You will benefit most from this course if you have mastered the basics of bread making.
Butter and soft cheese – This full day class shows you how to churn cream into butter and turn milk into two types of soft cheese. We discuss the principles of home dairying and flavour our butters and cheeses so that you go home with a selection of goodies and new dairying skills. This course is suitable for beginners. This course is by request only. Contact Kath to discuss.
Using heritage wheats – This full-day class will show you how to make bread using some of the more unusual wheats available to the baker. We will bake with einkorn, emmer and khorasan wheats and will learn how to handle doughs using different flours. This course is suitable for beginners but you will benefit more if you have mastered the basics of bread making.
Baking with freshly milled flour – This full-day course makes use of my tabletop Komo Fidibus XL mill and shows you the difference that baking with freshly milled flour can make to the taste of your bakes. We will make bread, scones and biscuits on this course. This course is suitable for beginners.
Pastry and scones This full-day course will help you to make the best puff-pastry you have ever eaten, we will also make shortcrust pastry and fruit and wholemeal scones. We will use our shortcrust pastry to make delicious pies or tarts for you to take home. This course is suitable for beginners. (You will take the puff pastry home to freeze to use at your convenience)
NB: Courses may be slightly different from description as I like to tailor the course to each group.