Join us for bread making and pastry courses at our cookery school in Ironbridge, Shropshire.
Our cookery school specialises in small group tuition so that everyone gets plenty of personal attention and has the chance to ask plenty of questions. We focus on making sure that you have a great day whilst learning a new skill.
Full-day course cost: £120 per person
Half-day/ evening cost: £70 per person
You can find out more about our courses at our cookery school in Ironbridge, the dates and how to book by clicking the buttons below.
If you would like to book a place please fill in the form on our contact us page or phone Kath on 01952 432910.
Payment can be made by cheque, BACS or PayPal and gift vouchers are available.
What’s included in our cookery courses?
Our full-day cookery courses include refreshments throughout the day, homemade cake and 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.
Our evening and half-day cookery 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 during the day including aprons to keep your clothes clean 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.
We also have online bread courses available for you to take at your own pace and in the comfort of your own home.
Our Cookery Courses in Ironbridge
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.
Upcoming Full Day Bread Basics Dates
Saturday 10th July, 10am-4pm, Fully Booked
Tuesday 3rd August, 10am-4pm, Fully Booked,
Tuesday 10th August, 10am -4pm, 3 spaces remaining, £120pp
Thursday 2nd September, 10am-4pm, 2 spaces remaining, £120pp
The evening Bread Basics course runs from 6pm-9.30pm and the half-day Bread Basics course is from 10am -1.30pm. We 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.
Upcoming Half Day/ Evening Bread Basics Dates
Wednesday 7th July, 6pm-9.30pm, 1 space remaining, £70pp
Tuesday 20th July, 10am-1.30pm, 2 spaces remaining, £70pp
Saturday 7th August, 10am-1.30pm, 2 spaces remaining, £70pp
Saturday 6th November, 10am-1.30pm, 1 space remaining, £70pp
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, baguettes and bagels 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.
Upcoming dates for Ciabatta, Baguettes and Bagels
Tuesday 12th October, 10am-4pm, 2 spaces available, £120pp
On this full-day course we make a laminated dough to make croissants and pain au chocolat and a sweet enriched dough to make 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.
Upcoming course dates for Croissants & Sweet Dough
Saturday 24th July, 10am-4pm, 2 spaces available, £120pp
Monday 16th August, 10am-4pm, Fully Booked, £120pp
Wednesday 29th September, 10am-4pm, Fully Booked £120pp
Tuesday 16th November, 10am-4pm, 1 space available, £120pp
This full-day class will help you get the best out of your sourdough. I show you
- how to build a starter,
- the easiest way 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,
- the best way to bake a sourdough loaf in your domestic oven
- how to use the starter discard to make crackers
Because this is a day class and sourdough takes much longer to ferment than a yeasted bread 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.
Upcoming Course Dates for Sourdough
Saturday 26th June, 10am-4pm, 2 spaces available, £120pp
Saturday 14th August, 10am-4pm, 1 space available, £120pp
Wednesday 8th September, 10am-4pm, 2 spaces available, £120pp
On this full-day course, we will make puff and shortcrust pastry and fruit and wholemeal scones. We 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)
Upcoming Course Dates for Pastry & Scones
Wednesday 14th July, 10am-4pm, Fully Booked
Saturday 16th October, 10am-4pm, 3 spaces available
NB: Courses may be slightly different from description as I like to tailor the course to each group.