Course dates

  • Fri 10 January 2025, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 5 available spaces
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  • Fri 24 January 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Sat 1 February 2025, 9:30am - 12:30pm
    Wembley, 11 available spaces
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  • Fri 14 February 2025, 9:30am - 12:30pm
    Wembley, 11 available spaces
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  • Fri 28 February 2025, 2:00pm - 5:00pm
    Borough Market, 10 available spaces
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  • Thu 6 March 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon
  • Sun 23 March 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Wed 2 April 2025, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
    Coming soon
  • Wed 16 April 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Fri 2 May 2025, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
    Coming soon

Eastern Europe has been producing some of the world’s most wholesome and nourishing breads for centuries.

In this half day workshop you will learn how to make an unbeatable Borodinsky rye as well as cinnamon strudel babka buns that literally melt in your mouth.

This course uses wheat, rye, dairy, egg and sulphites. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

This Workshop runs for 3 hours.

This Workshop is suitable for all levels of experience.

For more information on our booking policy, please read our full Terms & Conditions.