Course dates

  • Sat 23 September 2023, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Fri 29 September 2023, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 1 space left
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  • Sat 30 September 2023, 9:30am - 12:30pm
    (limited availability)
    Wembley, 4 available spaces
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  • Fri 6 October 2023, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Sun 15 October 2023, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 1 space left
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  • Thu 19 October 2023, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 2 available spaces
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  • Thu 26 October 2023, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 6 available spaces
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  • Sat 28 October 2023, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 4 available spaces
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  • Fri 3 November 2023, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 1 space left
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  • Sun 12 November 2023, 9:30am - 12:30pm
    (limited availability)
    Wembley, 3 available spaces
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  • Sat 18 November 2023, 9:30am - 12:30pm
    Borough Market, -1 available spaces
    Sold out
  • Fri 24 November 2023, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Wed 29 November 2023, 9:30am - 12:30pm
    Borough Market, 11 available spaces
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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.