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Course dates

  • Sat 30 November 2019, 10:00am - 1:00pm
    Wembley, no spaces left
  • Sat 30 November 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Fri 10 January 2020, 2:00pm - 5:00pm
    Wembley, 9 available spaces
  • Sat 11 January 2020, 10:00am - 1:00pm
    Borough Market, 10 available spaces
  • Fri 31 January 2020, 10:00am - 1:00pm
    Wembley, 11 available spaces
  • Thu 13 February 2020, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Thu 13 February 2020, 2:00pm - 5:00pm
    Wembley, 12 available spaces
  • Sat 22 February 2020, 2:00pm - 5:00pm
    Wembley, 12 available spaces
  • Wed 25 March 2020, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Sun 29 March 2020, 2:00pm - 5:00pm
    Wembley, 12 available spaces
  • Fri 24 April 2020, 10:00am - 1:00pm
    Wembley, 12 available spaces
  • View all course dates

Eastern Europe has been producing some of the world’s most wholesome and nourishing breads for centuries.

In this half day workshop you will learn how to make an unbeatable Borodinsky rye as well as cinnamon strudel babkas that literally melt in your mouth.

This workshop is suitable for all levels of experience and runs for 3 hours.

Allergen information: this course uses wheat, rye, dairy, egg 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.

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