Course dates

  • Fri 6 February 2026, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 1 space left
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  • Sun 8 February 2026, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Thu 12 February 2026, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Sun 15 February 2026, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Sat 21 February 2026, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Thu 26 February 2026, 9:30am - 12:30pm
    Wembley, 11 available spaces
    Select
  • Sun 1 March 2026, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Thu 5 March 2026, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Fri 13 March 2026, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 6 available spaces
    Select
  • Wed 18 March 2026, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Sat 28 March 2026, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 1 space left
    Select
  • Wed 1 April 2026, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Thu 9 April 2026, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 6 available spaces
    Select
  • Fri 17 April 2026, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Sat 25 April 2026, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Fri 1 May 2026, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 6 available spaces
    Select

Bring the warmth of Danish baking to your kitchen with our half-day workshop.

You’ll create three beloved staples: fragrant Cardamom Buns, a nutritious Rye Loaf, and popular Morning Buns.

You’ll master the fun and intricate shaping techniques required for our classic Cardamom Buns, creating their signature swirls. Explore the simple process of making a traditional Danish Rye Loaf – a nutritious bread perfect for healthy baking enthusiasts. Plus, you’ll work with high-hydration dough for a batch of savoury seeded Morning Buns.

This course uses wheat, rye, dairy, egg, nuts 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.

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