COURSES OFFERED BY BREAD AHEAD BAKERY & SCHOOL - PAGE 2

On this half day workshop you’ll be baking the essential elements for a Best of British tea time, a classic white tin loaf; the beginning of any great sandwich starts with the bread. Moving onto the sweet we’ll be making fruit laden teacakes and of course no brew is complete without scones.

Transport yourself to the cafés of Paris and boulangèries of Provence with this essential half day workshop. Along with the classic baguette, you’ll also be creating a rustic pain de campagne and a traditional fougasse.

At Bread Ahead we believe the key to perfect pizza is a perfect pizza base, and this course gives you all of the guidance and instruction needed to create just that.

You’ll create pitta (the flagstone Arabic bread), lavash (the Armenian flatbread used for wraps which can be stuffed and flavoured) and sangak (a wholewheat sourdough flatbread that’s slightly thicker than the other two).

This course will show you how to enrich and laminate a croissant dough, and just how easy it is to make this popular French breakfast treat.

The Ancient Grains Workshop gives us a chance to experience the breads our ancestors were eating, this workshop pulls the heritage flours from the past and gives them a long overdue revival.

In this half day workshop, we translate everything we know about baking bread to a gluten-free setting. You’ll create a versatile everyday gluten free loaf, tasty buckwheat cheese straws and our renowned amaretti, all free of gluten-containing ingredients.

When it comes to festive baking, it doesn’t get much more Christmassy than mince pies. In this half day workshop you’ll use our very own traditional mincemeat recipe to create some of the most more-ish mince pies you’ve ever tasted.

Put the cheer into your holiday baking with these fun and festive treats. You’ll be creating a flavorful apple & cinnamon frosty and your own scrumptious Christmas crown, perfect for gifts or for your own holiday table!

During this workshop you’ll prepare your very own rough puff pastry to make herbed pork sausage rolls, cheese twists and an absolute classic party treat, vol au vents.