Course dates

  • Thu 26 February 2026, 2:00pm - 5:00pm
    Wembley, 10 available spaces
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  • Sat 7 March 2026, 9:30am - 12:30pm
    Wembley, 9 available spaces
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  • Fri 20 March 2026, 2:00pm - 5:00pm
    Wembley, 8 available spaces
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  • Wed 25 March 2026, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Fri 27 March 2026, 9:30am - 12:30pm
    (limited availability)
    Wembley, 1 space left
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  • Sat 18 April 2026, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out

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.

Note: All minors under the age of 12  may not attend as the class and equipment will not be suitable for their needs. Under 18s must be accompanied by a paying adult. If at any point during the workshop the tutor believes the child is causing a disruption to the class, he/she will ask both the adult and child to leave.

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