Why not come on one of our breadmaking courses? You can come as an individual to learn about great bread-making, or we also provide training for corporate groups to combine team building with a real baking commission. We provide all materials and a great lunch, plus course notes and recipes.

Location is at Grange Village, Littledean Road, Newnham on Severn, GL14 1HJ.

Read more about the corporate course by clicking here >>

or the family workshop..as featured in The Guardian

For individuals, read on...

Learn how to make your own fantastic, organic bread.

This one day course is designed for beginners or those with some experience who want to improve and learn about natural leavens and long fermentation processes. Join us for a great day where you will:

	learn about traditional breadmaking techniques - balancing ingredients, yeast and bacterial development, temperature, kneading and dough care to make the perfect loaf
	understand how to use yeast with the overnight 'biga' process, and how to cultivate wild yeast or sourdough cultures
	make a variety of bread and take it home
	get full notes and home-baking recipes
	take away a live sourdough culture

It's a great day out and tremendous fun, as well as arming you with a good understanding of what makes good bread, so that you can experiment for yourself.

Book online now.

See our new videos taken by someone on a recent course - gives an insight into my teaching style!

Courses include lunch, all materials and ingredients. One day courses for 2011 will cost £159. Twin bookings get a 10% discount. Or book the whole bakery for family and friends (up to 8 people - call us to arrange).

The venue is in the Forest of Dean near Newnham, between Chepstow and Gloucester. Lifts available from Cardiff. PDF file for directions.

We run courses about once a month.

Book online now.

Recent feedback:

Simon

Thanks for a great course on Saturday.

The bread was much admired at our dinner party when I got home- the focaccia disappeared immediately, we got through some wholemeal with potato and some chestnut loaf with the soup and tasted both the rye loaves with cheeses! The stollen has gone in the freezer and I'll take some of it to the office Xmas party.

I made delicious blinis out of my starter, so I will henceforth alternate bread making and blini making with my 2 starters. Next baking will be focaccia for a big party next weekend.

All the best,
Angela
Dec 2010

Dear Simon

"Just a quick email to say that your starters are alive and well and doing great service here. See pictures below all made with one or other of your starters... I have a friend who I have to bake your Borodinsky rye loaves for every couple of weeks as she is passionate about them. I have made all your recipes at least once, I am not very good at handling the ciabatta dough, managed to tuck lots of flour inside the shapes and they cooked with large floured holes inside them, but I know what I did wrong and I will be more careful next time! ..In fact I just wish I had more people around to bake bread for.....the freezer is full to bursting and I give bread away to everyone I know. It made such a difference spending the day with you, now when I read things in books or on people's websites it makes a lot more sense and I have more confidence."
Joanna B, Bristol

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