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Found 87 Experiences. Sorted by next date of experience.

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by Bestowed Kitchen

Lunchbox with a side of art? Bestowed Kitchen will provide exclusive handmade
packed lunches, with ingredients from local suppliers, to take on the E17 Arts
Trail (now in its 10th year).

... Read more

by Flammen & Citronen Cook and Bakery School

Ever wanted to make sexy gluten free bread?

We'll show you two different types of bread, which taste delicious and you can freeze too!

I'll show you how to hand make beautiful bread that will make... Read more

by Eat & Mess

Taking inspiration from Scandinavian baking, you will be learning how to make
three delicious breads using spelt, rye and wholemeal flours. Over three hours
you will make Nordic spelt focaccia with... Read more

by Eat & Mess

It's December, which means sugar, spice and all things nice in our baking! How
about learning to make your own Christmas gifts to impress the relatives over
the festive period! During 3.5 hours you... Read more

by Eat & Mess

_Bread making is a wide and varied art, and there are many different flavours
and methods to try once you have mastered the basic loaf._

_Over 3 hours you will learn how to mix, shape and knead... Read more

by Eat & Mess

Baking doesn't have to be about using lots of sugar and butter to create
delicious results- there are plenty of delicious alternatives to try too. Over
3 hours we will be learning how to bake carrot... Read more

by Eat & Mess

_In a 3 hour hands on class you will learn how to create and 'feed' a healthy
sourdough starter, in addition to mixing, shaping and baking your own white
sourdough loaf, olive and cheese rye and... Read more

by Eat & Mess

_Breadmaking is an incredibly satisfying and surprisingly easy skill to
acquire... with the right guidance! In a 3 hour hands on class you will learn
how to mix, shape and bake your own floury white... Read more

by Pistachio Rose

High Chai returns for a special Chocolate-themed Tea Banquet at the famous Southbank London Chocolate Festival.

This petite tea party will offer a selection of boutique cakes, pastries, desserts and... Read more

by Harrington's Kitchen

In this class we make use of various Sourdough ferments to create
Baguettes,Ciabatta and Provencale Olive Bread-as well as a sweet dough that
makes the most delicious doughnuts-using a fabulous... Read more

by Harrington's Kitchen

Our Introduction to Bread Making class teaches an original technique of
working dough to create a light airy result, as well as how to produce an
impressive range of breads from French Fougasse,... Read more

by Supernourished

Learn the principles of gluten-free baking: ingredients and techniques.

Learn about different gluten-free flours and the qualities of each flour.
Understand the nutritional profile of gluten-free... Read more

by Baker & Loaf

Bored of your tried-and-tested everyday loaf? Looking to take your bread baking up a notch?

We delve into the world of speciality flours such as kamut (khorasan), spelt and buckwheat, along with... Read more

by Baker & Loaf

Dream of filling your home with the smell of freshly baked bread? Ready to swap the supermarket white for home-made country loaves and herb-strewn focaccia?

In this class, we demystify the art of... Read more

by Baker & Loaf

Ready to take a walk on the wild side and get baking with your own sourdough starter, but confused by all the myths surrounding growing and maintaining a wild yeast culture?

Never fear. Baker & Loaf... Read more

by Culinary Anthropologist

_**Swedish St Lucia saffron buns with hazelnut fluffy butter**_

_**Sticky cinnamon 'snails' (Danish buns)**_

_**Traditional Danishes with easy home-made dough**_... Read more

by Culinary Anthropologist

At this class you will learn how to make a range of festive breads perfect for the coming holiday season, including Jewish braided challah, buttery brioche, traditional Dresden stollen and Italian... Read more

by Culinary Anthropologist

We will focus on how to **fit making your own bread into a busy life**. Who
has the time to knead dough after work every day, let alone wait for it to
rise twice before you bake it? At this class you... Read more

by Culinary Anthropologist

At this class you will learn how to make and care for your own **sourdough
starter** and use it to make **crusty wheat and rye sourdough breads**. You
will also learn how to make **beautiful... Read more

by Leiths School of Food & Wine

Extract from Leiths website:

We are delighted to welcome Adriana Rabinovich, former Leiths Diploma graduate and author of The Gluten-free Cookbook for Kids, to lead this informative class. Using her... Read more

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