There aren't many things better than freshly baked bread, especially a loaf you've made yourself. Baking bread at home doesn't have to be daunting or time consuming, there are plenty of ways you can fit it into your everyday life. Join us on one of our baking courses to learn everything you need to know to create your own doughy masterpieces at home.
In early December 2014, we moved a matter of yards along Abbeydale Road to a lovely light and airy space, much larger than our original micro-bakery. This means we now have room to grow and expand what we can offer to our community and beyond. Did someone say bread classes?
Since opening in November 2012 we've always looked forward to running classes, sharing our love of proper bread and getting everyone else as excited as we are about baking. Classes are run by baker and owner Martha. Her studies at the School of Artisan Food and recent experience teaching bread-making at Hartington's school in Bakewell have equipped her well for our sessions.
Class sizes are deliberately small, limited to 8 people. This allows for as much individual attention as possible as well as group teaching. The day will be an informal, relaxed and open conversation that will send you home with a bag full of goodies and eager to continue baking.
We'll provide all the recipes and equipment you need, along with a morning pastry, lunch and refreshments throughout the day.
INTRODUCTION TO BREAD MAKING
Maybe you’re a complete novice or perhaps you’ve tried your hand at a bit of bread making with erm….mixed results?
This course will take you through the baking process, exploring the importance of each ingredient and your baking environment and how they affect your dough.
We want you to leave us with a good understanding of the basic principles of bread making and new skills to take home so you can continue to experiment, carry on learning and create your own recipes.
We will bake at least 3 products during this 7-hour course, both sweet and savoury.
Course dates: 16th April 2017 (2 PLACES LEFT), 20th August 2017
Course times: 10am-5pm
INTRODUCTION TO SOURDOUGH
Sourdough is what we do best. Using wild yeasts and bacteria, we’ll spend the day leavening our bread the old fashioned way. People have been baking this way for thousands of years. You don’t need to have any previous baking knowledge to delve into the wonderful world of sourdough.
Learn how to create your own starter and keep it alive at home. We’ll explore how different flours affect the flavour of your starter and in turn the final loaf.
We will bake at least 3 products during this 7 hour course.
Course dates: 11th June 2017
Course times: 10am-5pm
This course covers a real variety of dough, from super enriched to traditional country bread. We’ll explore how these different breads develop their unique flavours and textures and the part each ingredient plays.
How to choose which French breads to make? We want them all. For this 7 hour course we’ve narrowed it down to baguettes, brioche and pain de campagne. Tres bon!
Course dates: 9th July 2017
Course times: 10am-5pm
WANT TO BOOK?
Whether you are treating yourself or someone else, you'll need to complete a booking form. You can do this:
Online: download the form, complete and return by email (either a scan or photo is great).
At the bakery: grab a copy, complete and hand back to us.
Payment in full will secure your place(s). You can do this in cash, by card or bank transfer. Once we have received your booking form we will contact you to arrange payment.
Keep up to date with future dates and information about bread classes. Send an email to firstname.lastname@example.org and we'll add you to our mailing list.
WHAT TO BRING
Bring a notebook or camera or both. We are more than happy for you to take as many photos and notes as you need, anything to help you take away as much knowledge as possible from the day. You’ll be on your feet all day so comfy shoes are a must. It can get quite warm in the bakery so cool comfortable clothing is advised.
Whilst we have ramped access to the bakery and shop, our bathroom facilities are not wheelchair accessible.
Let us know in advance if you have any specific dietary requirements, we provide meat and vegetarian options at lunch as a matter of course.
All courses take place at our bakery and shop at 302 Abbeydale Road, Sheffield, S7 1FL.
PAYMENT AND CANCELLATIONS
Full payment for the course is needed at the time of booking. Payment can be made by card over the phone, by bank transfer, or in cash/by card at the bakery.
You are welcome to cancel or move your booking 30 days before the course start date free of charge. If you would like to cancel or move your booking within 30 days of the course date for any reason we will only be able to do so if we can find someone to take your place on the original course. If we are unable to find an alternate we cannot refund the course fee or move your booking, this includes if you are unable to attend due to any kind of sickness or diarrhoea, as this would compromise the safety of our food preparation environment.
Should there be major flooding, earthquakes or other acts of God and we need to cancel the course, you will be reimbursed in full with our sincerest apologies.