We will be happy to teach you techniques to bring out the budding breadhead within. Authenticity is a constant theme. Our French bread uses techniques that are Gallic through and through, while our Pugliese is made with Durum wheat flour, in exactly the same way as it is in Puglia. Our saffron buns are made from a 17th century Oxfordshire recipe.

Course Costs
All courses are £90 per person, lunch included. A 20% deposit will be required please. A reduction of 10% is offered to a group of 4 or more.

Please download the form, complete, and send along with a deposit cheque for £18.00 which will be refunded in full in the event of cancellation up to four weeks before the course date.

Our commitment is to produce bread that tastes, that is wholesome, and absolutely free of enhancers and artificial additives.

The bakery is run by food writer William Black, whose passion for baking keeps him from self destruction whilst working through the night.

However, on days off, he will enthusiastically
talk bread and extol the virtues of wild yeasts, pre ferments and sponges, while showing you how to make some of the great breads of Europe, and putting them firmly in their own cultural context. (Ok, I was an anthropologist once too)

Our day courses will guide you through the
complexities of fermentation, dough making, and show you how to shape dough. We will talk you through slow fermentation, sponges, and also tell you why our national loaf seems to be so utterly awful.

You will leave with your own sourdough starter, a booklet of recipes, a proving basket and we hope an understanding of the basics that will enable you to produce some outstanding bread.

Although the courses have a theme, and a rhythm, they can be designed around what you want to learn about. Be it sourdoughs. Ryes. British traditional. Christmas breads. French breads. And even sweet breads.

Places are restricted, and since the bakery is busy towards the end of the week, courses will be run once a month (see dates opposite).