Artisan bread baking workshops

What we'll bake

• Country Sourdough bread
• White Sourdough bread
• Focaccia
• Bonus: turn your sourdough discard into delicious crackers

The session

Over four hands-on hours with Roy, we'll discover the health benefits of sourdough, learn to create and feed your own starter, prepare a levain, and master the maintenance that keeps it alive for years. We'll mix, shape, score and bake your own sourdough loaves.

Enjoy a hearty brunch spread with unlimited coffee and tea, then take home everything you bake, plus your own living sourdough starter with full care instructions.

What we'll bake

• Country Sourdough bread
• Rye poolish bread
• Sandwich bread
• Bonus: turn your sourdough discard into delicious crackers

The session

Over four hands-on hours with Roy, we'll work with three different flours, three types of leavening and three distinct baking techniques, a complete tour of bread making in a single sitting.

Enjoy a hearty brunch spread with unlimited coffee and tea, then take home everything you bake, plus your own living sourdough starter with full care instructions.

What we'll bake

• Neapolitan-style pizza with Direct Dough
• Neapolitan-style pizza with Biga (pre-ferment)
• Bonus: Biga dough to take home, freeze and use whenever it suits

The session

Over three hands-on hours with Roy, we'll learn how to handle, stretch and shape a thin, light Neapolitan-style pizza with a thick, airy crust.

Roy demonstrates two approaches to pizza dough - Direct Dough and Biga, a slow pre-ferment - and explains how fermentation, hydration, temperature and dough handling influence the final result.

We'll work with both doughs, preparing and baking two pizzas, one with each method, and see and taste the difference when pizza is baked in a dedicated pizza oven.

What we'll bake

• Classic six-braided challah
• Challah sandwich bread
• Soft challah rolls

The session

Over four hands-on hours with Roy, we'll make a rich, enriched dough with eggs, oil and a touch of honey, then master the kneading, proving and shaping that give challah its signature soft, pillowy crumb.

We'll practise six-strand braids, finish each loaf with a glossy egg wash and seeds, and bake them to a deep golden crust. Enjoy a hearty brunch spread with unlimited coffee and tea, then take home every loaf you braid.