Course dates

  • Wed 17 September 2025, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 5 available spaces
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  • Sat 20 September 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Wed 24 September 2025, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 7 available spaces
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  • Sat 27 September 2025, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Wed 8 October 2025, 2:00pm - 5:00pm
    Wembley, 11 available spaces
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  • Sun 12 October 2025, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Fri 17 October 2025, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 1 space left
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  • Sun 19 October 2025, 9:30am - 12:30pm
    Wembley, 11 available spaces
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  • Thu 23 October 2025, 9:30am - 12:30pm
    Wembley, 9 available spaces
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  • Wed 5 November 2025, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Sun 9 November 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Thu 20 November 2025, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Thu 27 November 2025, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 6 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 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.