Come and learn the basics of different doughs from one of our experienced pastry chefs in this fun full-day class for all entry levels. You'll be shown how to make a no knead bun dough with stoneground flour and shape them into soft cinnamon buns.
Duratione5 Bakehouse has been teaching the science behind baking sourdough bread and inspiring new bakers from around the world for years. We've just added this Pastry Class to our offering as our cakes, viennoiseries and cookies have found a happy audience over the years. Come and learn the basics of different doughs from one of our experienced pastry chefs in this fun full-day class for all entry levels.
You'll be shown how to make a no knead bun dough with stoneground flour and shape them into soft cinnamon buns. Later we jump onto our tasty and versatile galette dough made with 100% Spelt flour and top it with a delicious savoury and seasonal filling. Finally you'll be learning how to make a beautiful frangipane tart, from the shortcrust pastry made with Einkorn flour to the nutty frangipane filling and prepare the seasonal organic fruit to finish of this classic tart.
This workshop is suitable for all levels of experience.You'll be working with fresh flour milled on site and with other heritage wheat flour from our suppliers. Tarts, cakes and pastries made with different types of flours bring another level of texture and flavour to your products. Diversity is to be celebrated and what better way to do that by also eating a delicious baked good? Our teacher will be giving you tips and tricks throughout the day to get you comfortable and empowered to keep baking at home!
The day includes a light welcome spread with homemade jam and bread and coffee or tea, a freshly made seasonal lunch and cake and biscuits in the afternoon!
e5 Bakehouse began in the spring of 2010, after Ben had taken a short course in the essentials of sourdough bread- making at the School of Artisan Food. Returning to his home in Hackney, he re-invented himself as a baker and set about commissioning and building a clay oven in the corner of a railway arch, which he fuelled using off-cuts from local carpenters. This became home to a small group of bakers, all learning as they went along and sharing knowledge gleaned from books and the internet.
Local chefs followed their noses and supported the Bakehouse by becoming wholesale customers, and the local community journeyed with us from our novice beginnings as we developed and refined what we offered. First bread, followed by lunches, then coffee, hot drinks and cakes, which were initially made and delivered to us by locals.
e5 Bakehouse strives to operate our business in as ethical a manner as possible and place great emphasis on our legacy to future generations. We source local ingredients that are grown in systems which benefit the ecological health of the planet, and we work with farmers who share our vision of an Agrarian Renaissance.
Making food that is healthy, for ourselves and for the planet, and sharing this process in an open manner with as many people as possible are key aspirations of our company.
Make delicious all butter pastry from scratch.
Our Foundation in Professional Patisserie (6 weeks) and Diploma in Professional Patisserie (12 weeks) are perfect for those wishing to gain the qualifications, skills and techniques needed to work as a pastry chef.
The Cookery School at Braxted Park, combines a stunning location with award-winning chefs and a diverse range of courses to suit all abilities. We aspire to provide a high-quality service and an experience that you will never forget.
If you are looking to expand your baking repertoire or master moist cakes, flaky pastry and wholesome bread you have come to the right place. I teach a variety of baking classes with the common goal of helping you make delicious baked goods from scratch in a domestic kitchen
Learn all the tips and tricks you need to create tantalisingly tasty Danish pastries and stunning macarons in this all day cooking class.
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