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Course dates

  • Sat 23 March 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Sat 23 March 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Fri 5 April 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Thu 11 April 2019, 10:00am - 1:00pm
    Borough Market, 1 space left
  • Sun 14 April 2019, 10:00am - 1:00pm
    Borough Market, no spaces left
  • Sun 14 April 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Thu 9 May 2019, 2:00pm - 5:00pm
    Borough Market, no spaces left
  • Fri 17 May 2019, 10:00am - 1:00pm
    Borough Market, 3 available spaces
  • Fri 17 May 2019, 2:00pm - 5:00pm
    Borough Market, 5 available spaces
  • Wed 22 May 2019, 10:00am - 1:00pm
    Borough Market, 10 available spaces
  • Wed 22 May 2019, 2:00pm - 5:00pm
    Borough Market, 9 available spaces
  • Fri 7 June 2019, 2:00pm - 5:00pm
    Borough Market, 3 available spaces
  • Fri 14 June 2019, 10:00am - 1:00pm
    Borough Market, 11 available spaces
  • Fri 14 June 2019, 2:00pm - 5:00pm
    Borough Market, 11 available spaces
  • Wed 19 June 2019, 2:00pm - 5:00pm
    Borough Market, 12 available spaces
  • Wed 26 June 2019, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Fri 28 June 2019, 10:00am - 1:00pm
    Borough Market, 4 available spaces
  • Thu 4 July 2019, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Thu 4 July 2019, 2:00pm - 5:00pm
    Borough Market, 9 available spaces
  • Thu 18 July 2019, 10:00am - 1:00pm
    Borough Market, 12 available spaces
  • Fri 26 July 2019, 10:00am - 1:00pm
    Borough Market, 8 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 nut loaf, a Nordic sourdough and sticky cinnamon buns, you’ll be all set to create your own Hygge moments!

This workshop 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.