Course dates
- Sat 3 October 2020, 2:00pm - 5:00pm
Wembley, no spaces left - Fri 9 October 2020, 2:00pm - 5:00pm
Pavilion Road, no spaces left - Fri 9 October 2020, 2:00pm - 5:00pm
Wembley, 11 available spaces - Thu 15 October 2020, 2:00pm - 5:00pm
Borough Market, 3 available spaces - Thu 22 October 2020, 2:00pm - 5:00pm
Borough Market, 5 available spaces - Fri 23 October 2020, 2:00pm - 5:00pm
Pavilion Road, 3 available spaces - Sat 24 October 2020, 10:00am - 1:00pm
Borough Market, no spaces left - Sun 8 November 2020, 10:00am - 1:00pm
Wembley, no spaces left - Sun 8 November 2020, 2:00pm - 5:00pm
Borough Market, no spaces left - Thu 12 November 2020, 10:00am - 1:00pm
Pavilion Road, 6 available spaces - Thu 12 November 2020, 2:00pm - 5:00pm
Pavilion Road, 5 available spaces - Fri 13 November 2020, 10:00am - 1:00pm
Wembley, 8 available spaces - Sat 14 November 2020, 2:00pm - 5:00pm
Pavilion Road, no spaces left - Fri 20 November 2020, 2:00pm - 5:00pm
Borough Market, 1 space left - Sun 22 November 2020, 2:00pm - 5:00pm
Borough Market, no spaces left - Wed 25 November 2020, 2:00pm - 5:00pm
Borough Market, 7 available spaces - View all course dates
Transport yourself to the cafés of Paris and boulangèries of Provence with this essential half day workshop.
Along with the classic baguette, you’ll also be creating a rustic pain de campagne and a traditional fougasse.
This workshop is suitable for all levels of experience and runs for 3 hours.
Allergen information: this course uses wheat and rye. 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.