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Course dates

  • Sat 8 January 2022, 9:30am - 12:30pm
    Wembley, 1 space left
  • Fri 14 January 2022, 9:30am - 12:30pm
    Borough Market, 1 space left
  • Wed 19 January 2022, 2:00pm - 5:00pm
    Borough Market, 7 available spaces
  • Sun 23 January 2022, 9:30am - 12:30pm
    Borough Market, no spaces left
  • Thu 27 January 2022, 2:00pm - 5:00pm
    Borough Market, 7 available spaces
  • Sat 29 January 2022, 2:00pm - 5:00pm
    Wembley, no spaces left
  • Sun 6 February 2022, 9:30am - 12:30pm
    Borough Market, no spaces left
  • Fri 11 February 2022, 9:30am - 12:30pm
    Borough Market, 9 available spaces
  • Sat 12 February 2022, 2:00pm - 5:00pm
    Wembley, 4 available spaces
  • Sat 19 February 2022, 2:00pm - 5:00pm
    Pavilion Road, no spaces left
  • Sun 20 February 2022, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Fri 25 February 2022, 9:30am - 12:30pm
    Borough Market, 6 available spaces
  • Sun 27 February 2022, 2:00pm - 5:00pm
    Wembley, 8 available spaces
  • Thu 3 March 2022, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
  • Sun 6 March 2022, 9:30am - 12:30pm
    Wembley, 8 available spaces
  • Wed 9 March 2022, 9:30am - 12:30pm
    Borough Market, 12 available spaces
  • Sat 12 March 2022, 2:00pm - 5:00pm
    Borough Market, -3 available spaces
  • Thu 17 March 2022, 2:00pm - 5:00pm
    Pavilion Road, 8 available spaces
  • Sat 19 March 2022, 2:00pm - 5:00pm
    Borough Market, 6 available spaces
  • Sun 20 March 2022, 9:30am - 12:30pm
    Borough Market, no spaces left
  • Wed 23 March 2022, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
  • View all course dates

 

Hygge is a Scandinavian word used to acknowledge a feeling or moment that is cosy or content, which we think perfectly sums up the feelings inspired by the bakes on this workshop. With a savoury rye crispbread, a rye & caraway sourdough and sticky cinnamon buns, you’ll be all set to create your own Hygge moments!

This Scandinavian baking course is suitable for all levels of experience and runs for 3 hours.

Allergen information: this course uses wheat, rye, dairy, egg, nuts 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.

COVID 19 response – all participants will be asked to complete a screening form prior to arriving at the Bakery Schools.