Course dates

  • Wed 18 February 2026, 2:00pm - 5:00pm
    Borough Market, no spaces left
    Sold out
  • Sun 22 February 2026, 9:30am - 12:30pm
    (limited availability)
    Wembley, 2 available spaces
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  • Sat 7 March 2026, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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  • Thu 12 March 2026, 9:30am - 12:30pm
    (limited availability)
    Wembley, 4 available spaces
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  • Sun 29 March 2026, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 1 space left
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  • Thu 16 April 2026, 2:00pm - 5:00pm
    Wembley, 12 available spaces
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Traditional Italian Baking Class

Italy is well renowned for its cuisine, but more importantly its regional specialities make Italy a wonderful country to explore. In this half day workshop we’ll be covering bakes from the regions of Piedmont, Tuscany and Campania. 

A savoury bake ideal for antipasti, lingue di suocera is a wafer thin crisp bread generously seasoned with salt, pepper and your choice of dried herbs. Pane nero, a dense and nutritious rye loaf that’s wonderful with soups, stews or preserves. Finally, working with a butter rich dough you’ll make babas, a yeasted brioche like dessert soaked generously in a citrus syrup.

This course uses wheat, rye, dairy and egg. 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.