The bread we teach you to make is not like supermarket sourdough.
Most bread sold today — including most bread labelled sourdough — is made quickly, with additives, and without proper fermentation. It bears little resemblance to what bread was for most of human history.
The bread we teach is wholegrain, stoneground, and long-fermented. That process transforms the grain entirely, breaking down the components that cause so many people digestive problems, releasing nutrition that fast bread simply cannot offer, and producing a loaf with a depth of flavour and a staying power that has to be tasted to be believed.
Many people who cannot tolerate ordinary bread — including those with gluten sensitivity and even fellow coeliacs — find they can eat this bread without difficulty.
This started as a personal search — and became a passion.
I am a coeliac. For years I lived with the consequences of bread that modern industrial processes have made genuinely harmful for millions of people. When I discovered what bread used to be — slow-fermented, stoneground, wholegrain, made the way it had been made for centuries — everything changed.
Not only could I eat it. I thrived on it.
That discovery became an obsession, and eventually a calling. For the past several years I have been teaching people from a dedicated premises in Somerset how to make this bread themselves — properly, from scratch, with their own hands. Every week I see people leave with four loaves, a healthy starter, and a completely changed understanding of what bread can be.
This is not a trend. It is a return to something we lost.
A full day. Four loaves. Everything you need.
Our hands-on classes are held at our premises in Somerset, six days a week. Class sizes are deliberately kept small so that every person gets proper attention and leaves confident.
You will mix, shape, and bake real sourdough loaves on the day. You will leave with one baked loaf and three more to bake at home. A live starter to take home, and printed instruction sheets so you can remember how to reproduce everything in your own kitchen.
The method we teach requires less than six minutes of hands-on time to produce three loaves. There is no kneading. The sourdough microbiota does the work.
You do not need any experience.
The class is suitable for complete beginners and for people who have been baking for years and want to understand a fundamentally different approach. If you have struggled with shop-bought bread, if you or someone in your family has digestive problems, or if you simply want to know how to make something real and nourishing from scratch — this class is for you.
Ready to bake something real?
Classes run six days a week and are confirmed personally by email. We keep things simple and personal — no automated booking systems, just a straightforward conversation about dates that suit you.