Never feel scared again to follow a baking recipe and worry about the results!
DurationOn this very hands-on practical course, you will go home with a lovely selection of baked goods that you have created to enjoy yourself or give to others. Come and join us on this fun and informal course where you will understand the important role of each ingredient and gain great confidence with your baking.
Typical areas covered:
Pippin’s Cookery School was founded by Caroline Jones and her desire to pass on her enthusiasm and knowledge to others. Caroline trained at the prestigious Leiths School of Food and Wine gaining her Professional Chefs Diploma in 2001. From this, she began her career in Food working both as a private chef and in catering both in the UK as well as in Australia. In 2003 Caroline returned to Leiths as a Lecturer and Class Teacher training those people searching for a career within the Food Sector. Caroline has now set up her own cookery school based on all her professional experience both within the industry and within teaching. Her relaxed and informal manner of passing on her knowledge will leave those attending a course not only with newly developed skills but also with a newfound confidence.
Our range of skills based cookery lessons are carefully planned to help to guide and inspire you so that you can feel confident enough to replicate what you've learnt at home.
At Edinburgh New Town Cookery School we offer a range of half- & one-day cooking classes on a wide variety of topics.
Today enriched doughs are our focus, that altogether silkier almost melting dough that works perfectly with savoury ingredients as well as the more traditionally expected sweet variety. Master a Babka (Russian plait), Challah, Gotchial, a plum tart, cinnamon knots and a baked brie.
Learn how to make the perfect bread! Practice makes perfect when it comes to baking, and by the end of this lesson we’ll have you well on your way to making your own amazing loaves.
Throughout history, bread has been an important food staple. The virtually infinite combinations of different flours and proportions of ingredients have resulted in a wide array of bread around the world.
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