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Course dates

  • Fri 7 January 2022, 10:00am - 4:30pm
    Pavilion Road, 8 available spaces
  • Sat 5 February 2022, 10:00am - 4:30pm
    Pavilion Road, 1 space left
  • Fri 4 March 2022, 10:00am - 4:30pm
    Pavilion Road, 10 available spaces

Although focaccia and ciabatta are the first breads that spring to mind when you mention Italian baking, the country boasts a multitude of incredible breads, cakes and biscuits that are bursting with flavour.

In this full day workshop, you’ll not only create a classic Italian pizza, you’ll also be producing crunchy grissini, an olive oil lemon polenta cake, a regional Pugliese loaf and the ultimate dunking biscuit – biscotti. Bellissimo!

This workshop is suitable for all levels of experience, runs for 6½ hours and includes lunch.

Allergen information: this course uses wheat, dairy, egg, sulphites and nuts. 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.

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

COVID 19 response – all participants will be asked to complete a screening form prior to arriving at the Bakery Schools.