Course dates

  • Wed 29 March 2023, 9:30am - 12:30pm
    (limited availability)
    Wembley, 7 available spaces
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  • Wed 29 March 2023, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Wed 5 April 2023, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Sat 15 April 2023, 9:30am - 12:30pm
    (limited availability)
    Wembley, 2 available spaces
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  • Wed 19 April 2023, 2:00pm - 5:00pm
    Wembley, 8 available spaces
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  • Fri 21 April 2023, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Thu 27 April 2023, 9:30am - 12:30pm
    Borough Market, 9 available spaces
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  • Sun 30 April 2023, 9:30am - 12:30pm
    (limited availability)
    Wembley, 5 available spaces
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  • Thu 4 May 2023, 9:30am - 12:30pm
    Borough Market, 10 available spaces
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  • Fri 5 May 2023, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Sun 7 May 2023, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Wed 10 May 2023, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 5 available spaces
    Select
  • Wed 17 May 2023, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Sun 21 May 2023, 9:30am - 12:30pm
    Wembley, 11 available spaces
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  • Thu 25 May 2023, 9:30am - 12:30pm
    Borough Market, 9 available spaces
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  • Fri 9 June 2023, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Thu 15 June 2023, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
    Coming soon
  • Sun 25 June 2023, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Wed 28 June 2023, 9:30am - 12:30pm
    Borough Market, 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 sourdough workshop is suitable for all levels of experience and runs for 3 hours.

Allergen information: 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.

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