Course dates

  • Sun 6 October 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Thu 10 October 2024, 9:30am - 12:30pm
    (limited availability)
    Wembley, 6 available spaces
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  • Sat 12 October 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Thu 24 October 2024, 2:00pm - 5:00pm
    Wembley, 8 available spaces
    Select
  • Fri 25 October 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Fri 1 November 2024, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Sun 3 November 2024, 9:30am - 12:30pm
    (limited availability)
    Wembley, 2 available spaces
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  • Fri 8 November 2024, 9:30am - 12:30pm
    (limited availability)
    Borough Market, 3 available spaces
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  • Wed 13 November 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Sun 24 November 2024, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Fri 29 November 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Wed 8 January 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Fri 17 January 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon
  • Wed 22 January 2025, 9:30am - 12:30pm
    Borough Market, 12 available spaces
    Coming soon
  • Sat 1 February 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon
  • Wed 5 February 2025, 9:30am - 12:30pm
    Borough Market, 12 available spaces
    Coming soon
  • Sat 15 February 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon
  • Thu 20 February 2025, 12:00am - 3:00am
    Wembley, 12 available spaces
    Coming soon
  • Fri 28 February 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon

This half day workshop will explain the fundamentals of sourdough bread making and show you what makes wild yeast baking so special.

You’ll create your own starter and then use ours to produce a brown levain and 100% rye and we’ll show you the process of a no knead sourdough.

This course uses wheat, rye and sulphites. 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.