What Happens On The Day
Our classes are hands-on from start to finish. You will not be watching a demonstration — you will be making bread yourself, guided through every stage of the process at our dedicated premises in Somerset. By the end of the day you will understand not just the method, but why it works.
Everything you need to know before you book
Where: Our premises in Somerset are near Yeovil. Full address and directions and map are on the contact page. and sent with your booking confirmation.
When: Classes run on any day of the week except Saturday. Availability is released in blocks of several weeks at a time. Email us to find out the current dates.
Class size: Small groups only. This is deliberate — it means you get proper personal attention throughout the day, not a one-size-fits-all experience.
Cost: £70 per person.
What to bring: Just yourself. All ingredients, equipment, and materials are provided. For lunch, we provide our fabulous sourdough bread, sourdough cake and other samples. You need to bring your toppings, cheese, tomato, etc.
What you will make and take home
During the class you will mix and shape four loaves of sourdough bread. One is baked on the day and taken home. The dough for three more you take home to bake yourself in your own oven, along with a live sourdough starter that is yours to keep and maintain.
You also leave with comprehensive pictorial instruction sheets covering everything taught on the day, so you can reproduce the method at home with confidence from the very first bake.
A method that fits real life
The bread 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 for you during a long, slow fermentation — and that fermentation is precisely what makes this bread so different from anything you can buy.
Once you understand the rhythm of the method, it fits naturally around a normal working day. Most of our students are baking regularly within a week of attending.
Sourdough cakes and pasta
We also demonstrate making sourdough cakes from leftover starter — with no added sugar — and introduce our sourdough fresh pasta class for those who want to go further. If you are maintaining a starter for bread, it makes sense to use it for everything.
Who comes to our classes
Our students range from complete beginners who have never made bread of any kind, to experienced bakers who want to understand a fundamentally different approach. What they have in common is a desire to make something real.
Many come because they or someone close to them has struggled with ordinary bread — digestive problems, gluten sensitivity, or simply a growing unease about what is actually in shop-bought loaves. They leave with a practical skill and a bread that, in many cases, they can eat without difficulty for the first time in years.
Book your place
Classes are confirmed personally by email. Drop us a message with your preferred dates and we will come back to you promptly with availability.
£70 per person. Four loaves to take home. Small groups only.
old-fashioned fruit malt loaf and sourdough cake, prepared exactly as they were 1000 years ago.
All you need to bring are the toppings of your choice. Cheese, tomato etc.