Pastry Class

e5 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!