Course dates

  • Fri 23 May 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
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  • Sun 1 June 2025, 9:30am - 12:30pm
    (limited availability)
    Wembley, 6 available spaces
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  • Thu 5 June 2025, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Sat 7 June 2025, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Sun 22 June 2025, 9:30am - 12:30pm
    Wembley, 8 available spaces
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  • Thu 26 June 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Fri 4 July 2025, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 7 available spaces
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  • Sun 13 July 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Wed 16 July 2025, 2:00pm - 5:00pm
    Borough Market, 9 available spaces
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  • Thu 24 July 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Sun 3 August 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Wed 6 August 2025, 9:30am - 12:30pm
    (limited availability)
    Borough Market, 5 available spaces
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  • Sun 17 August 2025, 9:30am - 12:30pm
    Wembley, 10 available spaces
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  • Thu 28 August 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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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 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.

This Workshop runs for 3 hours.

This Workshop is suitable for all levels of experience.

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