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Course dates

  • Fri 12 October 2018, 2:00pm - 5:00pm
    Pavilion Road, 1 space left
  • Sat 20 October 2018, 10:00am - 1:00pm
    Pavilion Road, no spaces left
  • Sat 20 October 2018, 2:00pm - 5:00pm
    Pavilion Road, no spaces left
  • Sun 4 November 2018, 10:00am - 1:00pm
    Pavilion Road, 11 available spaces
  • Sun 4 November 2018, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Thu 15 November 2018, 10:00am - 1:00pm
    Pavilion Road, 9 available spaces
  • Thu 15 November 2018, 2:00pm - 5:00pm
    Pavilion Road, 6 available spaces
  • Fri 16 November 2018, 10:00am - 1:00pm
    Pavilion Road, 10 available spaces
  • Fri 16 November 2018, 2:00pm - 5:00pm
    Pavilion Road, 6 available spaces
  • Fri 23 November 2018, 10:00am - 1:00pm
    Pavilion Road, 12 available spaces
  • Fri 23 November 2018, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • View all course dates

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.

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