Course dates
- Sat 23 November 2019, 10:00am - 1:00pm
Wembley, no spaces left - Sat 23 November 2019, 10:00am - 1:00pm
Pavilion Road, 2 available spaces - Sat 23 November 2019, 2:00pm - 5:00pm
Wembley, no spaces left - Sat 23 November 2019, 2:00pm - 5:00pm
Pavilion Road, no spaces left - Sat 4 January 2020, 10:00am - 1:00pm
Wembley, 5 available spaces - Thu 9 January 2020, 2:00pm - 5:00pm
Pavilion Road, 12 available spaces - Fri 10 January 2020, 10:00am - 1:00pm
Wembley, 8 available spaces - Fri 17 January 2020, 2:00pm - 5:00pm
Borough Market, 10 available spaces - Sat 18 January 2020, 2:00pm - 5:00pm
Pavilion Road, 10 available spaces - Fri 24 January 2020, 10:00am - 1:00pm
Wembley, 12 available spaces - Sat 25 January 2020, 10:00am - 1:00pm
Borough Market, 2 available spaces - Fri 31 January 2020, 2:00pm - 5:00pm
Wembley, 11 available spaces - Sun 9 February 2020, 10:00am - 1:00pm
Wembley, 12 available spaces - Sun 9 February 2020, 2:00pm - 5:00pm
Wembley, 7 available spaces - Thu 20 February 2020, 10:00am - 1:00pm
Wembley, 11 available spaces - Thu 20 February 2020, 2:00pm - 5:00pm
Pavilion Road, 12 available spaces - Sat 22 February 2020, 10:00am - 1:00pm
Wembley, 12 available spaces - Fri 28 February 2020, 2:00pm - 5:00pm
Pavilion Road, 12 available spaces - Wed 4 March 2020, 2:00pm - 5:00pm
Pavilion Road, 12 available spaces - Sun 8 March 2020, 10:00am - 1:00pm
Wembley, 8 available spaces - Thu 12 March 2020, 10:00am - 1:00pm
Pavilion Road, 12 available spaces - Thu 12 March 2020, 2:00pm - 5:00pm
Pavilion Road, 12 available spaces - Fri 13 March 2020, 10:00am - 1:00pm
Wembley, 12 available spaces - Wed 25 March 2020, 2:00pm - 5:00pm
Borough Market, 12 available spaces - Wed 1 April 2020, 2:00pm - 5:00pm
Wembley, 12 available spaces - Thu 16 April 2020, 2:00pm - 5:00pm
Wembley, 12 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.