Type: Baking Master classes

All our chefs are skilled and passionate artisan bakers, with unrivalled knowledge of everything from Sour Dough to Croissants. We share all that skill in our celebrated one hundred percent hands on bread making classes.

We love the way this class results in simple euphoria – so great is the joy of baking perfect bread!

Our experienced artisan bakers will guide you through fresh and dried yeast, the impact of different types of flour, the secrets of rising, shaping and proving and what is required to make amazingly good bread time and time again.

No previous experience or a dab hand already? Either way, this class will open your eyes to what makes good bread. We start with coffee and cake and finish with a light lunch with wine. You will leave with groaning bags of fresh bread and we recommend creating some space in your freezer prior to the class!

We make a classic, basic white yeast risen dough for a White Tin; a baking soda risen, rich and savoury Scandinavian Soda Rye loaf, we learn how to make enriched dough for feather light little Rye rolls and finish off with our legendary Swedish Cinnamon buns, getting to grips with a sweet, seriously enriched dough. You will leave with a solid grasp of how to make yeast risen dough, with the confidence to expand on it at home.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

All our chefs are skilled and passionate artisan bakers, with unrivalled knowledge of everything from Sour Dough to Croissants. We share all that skill in our celebrated one hundred percent hands on bread making classes.

Having worked with some of Europe’s best artisan bakers and with many years behind us of both teaching sour dough baking and baking our own small artisan batches for the café and bistro, it is fair to say we really know what we are talking about when it comes to sour dough.

Our hand made ryes and sour doughs are a much loved staple in the café. In this class we share our skills and tips on how to incorporate the ultimate bread  into your daily life.

The most delicious, healthy and special of breads, sour dough offers not just a better tasting bread – and a fantastic crust – it is also has a low GI, is easier for the gut to digest and and delivers slow release energy. What’s not to like?

While our classic sour dough breads rise, we mix and bake with a 24-hour starter to make  Swedish slow risen rolls as well as a free-shaped Lingonberry and Rye rustic loaf.

We start by gathering around for morning coffee or tea with something freshly baked, and finish off by enjoying a light lunch with freshly made bread, while the final trays of bread bake.

The class includes full recipe packs, plenty to baked bread as well a a slow rising dough to bake off the next day and your own freshly created starter which will hopefully bring you years and years of happy sour dough baking.

WE DO NOT RECOMMEND THIS CLASS FOR NOVICE BAKERS AS WE BAKE WITH A VERY WET DOUGH USING A VERY DIFFERENT TECHNIQUE FROM NORMAL YEAST RISEN BREAD. IF YOU ARE NEW TO MAKING BREAD, START BY TAKING OUR BEGINNERS’ BREAD CLASS!

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

All our chefs are skilled and passionate artisan bakers, with unrivalled knowledge of everything from Sour Dough to Croissants. We share all that skill in our celebrated one hundred percent hands on bread making classes.

We love the way this class results in simple euphoria – so great is the joy of baking perfect bread!

Our experienced artisan bakers will guide you through fresh and dried yeast, the impact of different types of flour, the secrets of rising, shaping and proving and what is required to make amazingly good bread time and time again.

No previous experience or a dab hand already? Either way, this class will open your eyes to what makes good bread. We start with coffee and cake and finish with a light lunch with wine. You will leave with groaning bags of fresh bread and we recommend creating some space in your freezer prior to the class!

We make a classic, basic white yeast risen dough for a White Tin; a baking soda risen, rich and savoury Scandinavian Soda Rye loaf, we learn how to make enriched dough for feather light little Rye rolls and finish off with our legendary Swedish Cinnamon buns, getting to grips with a sweet, seriously enriched dough. You will leave with a solid grasp of how to make yeast risen dough, with the confidence to expand on it at home.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

All our chefs are skilled and passionate artisan bakers, with unrivalled knowledge of everything from Sour Dough to Croissants. We share all that skill in our celebrated one hundred percent hands on bread making classes.

Having worked with some of Europe’s best artisan bakers and with many years behind us of both teaching sour dough baking and baking our own small artisan batches for the café and bistro, it is fair to say we really know what we are talking about when it comes to sour dough.

Our hand made ryes and sour doughs are a much loved staple in the café. In this class we share our skills and tips on how to incorporate the ultimate bread  into your daily life.

The most delicious, healthy and special of breads, sour dough offers not just a better tasting bread – and a fantastic crust – it is also has a low GI, is easier for the gut to digest and and delivers slow release energy. What’s not to like?

While our classic sour dough breads rise, we mix and bake with a 24-hour starter to make  Swedish slow risen rolls as well as a free-shaped Lingonberry and Rye rustic loaf.

We start by gathering around for morning coffee or tea with something freshly baked, and finish off by enjoying a light lunch with freshly made bread, while the final trays of bread bake.

The class includes full recipe packs, plenty to baked bread as well a a slow rising dough to bake off the next day and your own freshly created starter which will hopefully bring you years and years of happy sour dough baking.

WE DO NOT RECOMMEND THIS CLASS FOR NOVICE BAKERS AS WE BAKE WITH A VERY WET DOUGH USING A VERY DIFFERENT TECHNIQUE FROM NORMAL YEAST RISEN BREAD. IF YOU ARE NEW TO MAKING BREAD, START BY TAKING OUR BEGINNERS’ BREAD CLASS!

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.

All our chefs are skilled and passionate artisan bakers, with unrivalled knowledge of everything from Sour Dough to Croissants. We share all that skill in our celebrated one hundred percent hands on bread making classes.

We love the way this class results in simple euphoria – so great is the joy of baking perfect bread!

Our experienced artisan bakers will guide you through fresh and dried yeast, the impact of different types of flour, the secrets of rising, shaping and proving and what is required to make amazingly good bread time and time again.

No previous experience or a dab hand already? Either way, this class will open your eyes to what makes good bread. We start with coffee and cake and finish with a light lunch with wine. You will leave with groaning bags of fresh bread and we recommend creating some space in your freezer prior to the class!

We make a classic, basic white yeast risen dough for a White Tin; a baking soda risen, rich and savoury Scandinavian Soda Rye loaf, we learn how to make enriched dough for feather light little Rye rolls and finish off with our legendary Swedish Cinnamon buns, getting to grips with a sweet, seriously enriched dough. You will leave with a solid grasp of how to make yeast risen dough, with the confidence to expand on it at home.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

Please note that there is very limited parking on site. We recommend the multi storey at the Leisure Centre less than 10min walk away or the Babraham Park & Ride which stops on Hills Road, very close to Purbeck Rd.