Course dates

  • Sun 8 March 2026, 10:00am - 4:30pm
    Wembley, no spaces left
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  • Thu 12 March 2026, 10:00am - 4:30pm
    Wembley, 11 available spaces
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  • Fri 20 March 2026, 10:00am - 4:30pm
    Wembley, no spaces left
    Sold out
  • Sun 29 March 2026, 10:00am - 4:30pm
    (limited availability)
    Wembley, 3 available spaces
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  • Fri 17 April 2026, 10:00am - 4:30pm
    (limited availability)
    Wembley, 1 space left
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This full day workshop gives you the chance to really understand sourdough bread making and will show you how baker’s yeast can be replaced with wild yeast in all of your home baking.

You’ll create your own starter and then use ours to produce a full range of sourdough breads including a simple sourdough, a 100% rye, a brown levain and a baguette.

This course uses wheat, rye and dairy. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. However, the only dairy used in this class is cheese on the sourdough pizza you will make for lunch - if you require vegan cheese (soy) please make us aware at the time of booking. For more information regarding our ingredients, please contact us before booking your course.

This workshop runs for 6½ hours and includes lunch

This baking workshop is suitable for all levels of experience.

Note: All minors under the age of 12  may not attend as the class and equipment will not be suitable for their needs. Under 18s must be accompanied by a paying adult. If at any point during the workshop the tutor believes the child is causing a disruption to the class, he/she will ask both the adult and child to leave.

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