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Course dates

  • Sat 30 January 2021, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Sat 30 January 2021, 2:00pm - 5:00pm
    Pavilion Road, no spaces left
  • Sun 14 February 2021, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Fri 26 February 2021, 10:00am - 1:00pm
    Pavilion Road, 6 available spaces
  • Sat 20 March 2021, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Fri 26 March 2021, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Fri 9 April 2021, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Fri 23 April 2021, 10:00am - 1:00pm
    Pavilion Road, 5 available spaces
  • Sun 25 April 2021, 10:00am - 1:00pm
    Pavilion Road, 4 available spaces

If there’s one thing we’ve learned, it’s that the average store-bought gluten-free bread leaves something to be desired.

In this half day workshop, we translate everything we know about baking bread to a gluten-free setting. You’ll create a versatile everyday gluten free loaf, tasty buckwheat cheese straws and our renowned amaretti, all free of gluten-containing ingredients.

However, we must stress that this course does take place in a bakery, so trace amounts of gluten-containing ingredients may be present. That said, we’ll give you the knowledge and recipes required to bake at home in an environment you can be certain is gluten-free.

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

Allergen information: this course uses dairy, egg and nuts. 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.