Course dates

  • Sun 30 March 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
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  • Sat 5 April 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
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  • Fri 11 April 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
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  • Wed 16 April 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
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  • Sat 19 April 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
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  • Thu 1 May 2025, 9:30am - 12:30pm
    Wembley, 8 available spaces
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  • Sun 11 May 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
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  • Wed 21 May 2025, 2:00pm - 5:00pm
    Wembley, 9 available spaces
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  • Sat 31 May 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
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  • Thu 5 June 2025, 9:30am - 12:30pm
    Wembley, 12 available spaces
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  • Fri 20 June 2025, 2:00pm - 5:00pm
    Wembley, 9 available spaces
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  • Sat 28 June 2025, 9:30am - 12:30pm
    (limited availability)
    Wembley, 1 space left
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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.