Course dates

  • Fri 13 February 2026, 10:00am - 4:30pm
    (limited availability)
    Borough Market, 5 available spaces
    Select
  • Fri 20 March 2026, 10:00am - 4:30pm
    Borough Market, 12 available spaces
    Select
  • Thu 9 April 2026, 10:00am - 4:30pm
    Borough Market, 11 available spaces
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  • Sun 26 April 2026, 10:00am - 4:30pm
    Borough Market, no spaces left
    Sold out

This full day workshop is designed to enhance your home baking repertoire.

Guided by our Expert Bakers, you’ll be working with an enriched dough to create classic brioche and flaky croissants, plus you’ll also create your own raisin bread and scrumptious Chelsea buns, perfect for enjoying alongside a hot cup of tea.

This course uses wheat, rye, dairy, sulphites and egg. 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 6½ hours and includes lunch

This baking workshop is ideal for a more intermediate baker

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.