Take a trip with us to Italy and learn how to make three Italian classics at home: focaccia, ciabatta and pizza.
DurationTake a trip with us to Italy and learn how to make three Italian classics at home: focaccia, ciabatta and pizza.
Learn how to mix, shape and bake with a high hydration dough and make your own amazing Italian breads at home. You’ll learn how to make those trademark uneven air pockets in ciabatta bread, how to make a bubbly dot marked focaccia, and how to throw a pizza dough and get that airy Neapolitan pizza crust.
We’ll focus on hand mixing and stretch and fold techniques that anyone can use at home but will also demonstrate the process using a table top mixer.
You’ll go home with a bag full of bread and the knowledge and recipes to recreate them all at home.
Are an independent artisan bakery and workers’ co-operative, with a passion for making slowly fermented sourdough bread with simple, high-quality ingredients, in an ethical and empowering workplace.
Founded with the desire to make delicious and healthy bread available to people in and around Leeds, we bake for wholesale, local markets, bread subscribers, local retailers and our bakery shop.
You’ll learn how to make the perfect pasta dough before our chefs teach you easy ways to cut, shape and roll your pasta for delicious dishes of your own.
Join us on this Marmalade Making Course with Vale House Kitchen Founder Bod Griffiths. Bod first made marmalade with his grandmother at the age of 5 and has loved that ‘sunshine in a jar’ ever since.
A new course created for all you who love great Italian food! Come and learn how to make your own fresh pasta ravioli or tortellini with filling, potato gnocchi with a tomato basil sauce, and either mascarpone berry cheesecake or cannoli.
During the class you learn how to make and shape sourdough pizza dough, discuss ideas for pizza toppings and how to maintain a sourdough culture at home.
Get your children baking this summer. Our bread making day is designed for kids aged 7-16. Making bread is both a treat and a satisfying experience, the aromas amazing and with a few transferable skills you will be enjoying baking for years to come. In this class Baker Victoria Richardson will show
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