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Course dates

  • Wed 9 January 2019, 10:00am - 1:00pm
    Pavilion Road, 10 available spaces
  • Wed 9 January 2019, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Fri 11 January 2019, 2:00pm - 5:00pm
    Pavilion Road, 11 available spaces
  • Thu 24 January 2019, 10:00am - 1:00pm
    Pavilion Road, 12 available spaces
  • Thu 24 January 2019, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Fri 1 February 2019, 2:00pm - 5:00pm
    Pavilion Road, 8 available spaces
  • Fri 8 February 2019, 10:00am - 1:00pm
    Pavilion Road, 9 available spaces
  • Fri 8 February 2019, 2:00pm - 5:00pm
    Pavilion Road, 6 available spaces
  • Sun 17 February 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Thu 21 February 2019, 2:00pm - 5:00pm
    Pavilion Road, 9 available spaces
  • Sat 9 March 2019, 2:00pm - 5:00pm
    Pavilion Road, no spaces left
  • Thu 14 March 2019, 10:00am - 1:00pm
    Pavilion Road, 12 available spaces
  • Thu 14 March 2019, 2:00pm - 5:00pm
    Pavilion Road, 10 available spaces
  • Thu 21 March 2019, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Sun 24 March 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Wed 3 April 2019, 10:00am - 1:00pm
    Pavilion Road, 12 available spaces
  • Wed 3 April 2019, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Thu 11 April 2019, 10:00am - 1:00pm
    Pavilion Road, 11 available spaces
  • Thu 25 April 2019, 10:00am - 1:00pm
    Pavilion Road, 12 available spaces
  • Thu 25 April 2019, 2:00pm - 5:00pm
    Pavilion Road, 12 available spaces
  • Fri 26 April 2019, 2:00pm - 5:00pm
    Borough Market, 9 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 three 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.