Course dates

  • Thu 6 November 2025, 9:30am - 12:30pm
    (limited availability)
    Wembley, 6 available spaces
    Select
  • Sun 16 November 2025, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Sat 10 January 2026, 9:30am - 12:30pm
    Wembley, 12 available spaces
    Coming soon
  • Fri 16 January 2026, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon
  • Sat 14 February 2026, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon
  • Thu 26 February 2026, 2:00pm - 5:00pm
    Wembley, 12 available spaces
    Coming soon

Transport yourself to the cafés of Paris and boulangèries of Provence with this essential half day workshop.

Along with the classic baguette, you’ll also be creating a rustic pain de campagne and a traditional fougasse.

This course uses wheat and rye. 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.