Course dates

  • Fri 25 July 2025, 10:00am - 4:30pm
    Wembley, no spaces left
    Sold out
  • Sat 9 August 2025, 10:00am - 4:30pm
    (limited availability)
    Wembley, 3 available spaces
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  • Thu 14 August 2025, 10:00am - 4:30pm
    Wembley, 12 available spaces
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  • Thu 21 August 2025, 10:00am - 4:30pm
    (limited availability)
    Wembley, 6 available spaces
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  • Wed 27 August 2025, 10:00am - 4:30pm
    Borough Market, no spaces left
    Sold out
  • Sat 6 September 2025, 10:00am - 4:30pm
    Wembley, 10 available spaces
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  • Thu 18 September 2025, 10:00am - 4:30pm
    Wembley, 12 available spaces
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  • Sun 28 September 2025, 10:00am - 4:30pm
    Wembley, no spaces left
    Sold out

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

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