Course dates

  • Wed 3 April 2024, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Sat 6 April 2024, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Wed 10 April 2024, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Thu 18 April 2024, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 1 space left
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  • Fri 19 April 2024, 1:30pm - 4:30pm
    Borough Market, no spaces left
    Sold out
  • Wed 24 April 2024, 2:00pm - 5:00pm
    Wembley, 8 available spaces
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  • Sun 28 April 2024, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Sat 4 May 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Wed 8 May 2024, 2:00pm - 5:00pm
    Borough Market, 10 available spaces
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  • Thu 9 May 2024, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Wed 15 May 2024, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Thu 16 May 2024, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Sat 18 May 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Sun 26 May 2024, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Fri 31 May 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Thu 6 June 2024, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Sun 9 June 2024, 2:00pm - 5:00pm
    Wembley, 10 available spaces
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  • Thu 13 June 2024, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 7 available spaces
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  • Thu 20 June 2024, 2:00pm - 5:00pm
    Borough Market, 10 available spaces
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  • Sun 23 June 2024, 2:00pm - 5:00pm
    Wembley, 9 available spaces
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  • Thu 27 June 2024, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Sun 7 July 2024, 2:00pm - 5:00pm
    Wembley, 10 available spaces
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  • Wed 17 July 2024, 2:00pm - 5:00pm
    (limited availability)
    Borough Market, 2 available spaces
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  • Fri 26 July 2024, 9:30am - 12:30pm
    Wembley, 12 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.