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The café is much loved for its authentic cinnamon buns and open rye sandwiches. Chef and owner Tine Roche grew up in Copenhagen and Stockholm and in this class she shares a selection of her best loved recipes from Denmark and Sweden. These include:

Dark Rye Soda bread 

Beetroot cured Gravad Lax with dill & mustard sauce 

Poached salmon with pickled red onions 

Laxpudding – smoked salmon, dill & potato bake

Danish Caramelised potatoes

Danish Frikadeller – pork patties served with cream sauce and caramelised potatoes 

Kladdkaka – the most gooey chocolate cake imaginable

So many of you are asking for a “next level” bread class and here it is!

Whilst you don’t need to be a confident bread maker to get the most out of this class, we think the techniques used work best as a follow-on to our Beginners Bread class. Building on from the essential techniques for bread making, this class takes yeast risen dough further by introducing lamination or French pastry technique, incorporating whisked egg white in bread dough, different proving and shaping techniques. We focus on Northern European yeast risen breads:

Danish Tebirkes made by incorporating butter through folding as per Croissant technique but with more savoury overtones and resulting in a sublime layered breakfast pastry topped with poppy seeds.

Swedish Rågkakor or Rye cakes not cakes at all but a golden syrup, fennel and caraway infused soft rye bread.

German Brötchen incorporating whisked egg white for slightly chewy yet ultra light little rolls

Danish Gifler light breakfast crescents cut and shaped like croissants but without the incorporation of butter

We share a typical Nordic Lunch while the final breads bake, consisting of fresh bread, fresh butter made in class, salami, mature Swedish Cheese and Black currant jam – served with the mature cheese as per classic Scandinavian preference!

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.

Love fish but not sure how to cook it?

This is quite possibly the class which most transforms people’s cooking. It is a joy to see guests leave the class beaming, and declaring an absolute love for and confidence in cooking fish.

Our fish classes will introduce you to fantastic fish straight from day boats.

The summer fish course shows you how to create your own indoor or outdoor smoke box for quick and delicious smoked fish – a great party trick and a healthy and quick way to cook fresh fish. Recipes also include pan fried Plaice fillets with brown butter and potted shrimp, a classic Swedish Midsummer salmon dish and an elegant pan-fried sea bass with asparagus and avocado mousse as well as our Lapsang suchong smoked mackerel. For light and healthy summer meals – think British fish!

We start with welcome coffee/tea and freshly made cake and finish with a sumptuous lunch with wine.

Full recipe packs included

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.

“Eat food. Not too much. Mostly plants” (Michael Pollan)

You don’t have to be vegetarian or vegan to enjoy the food we cook in this class. The recipes serve to inspire cooking with less animal protein and showcasing delicious alternatives for a lighter and more sustainable life.

We have created this class to share our passion for largely plant based food and seasonal and regional vegetables. This class is fully vegetarian and most recipes are also suitable for a vegan diet. We cook a delicious Chilli sin carne, Tarka Dhal, Field & Forest Pie, Super Grains Salad, Roasted parsnips with pomegranate and za’atar and a Ramen soup.

The class a full recipes pack, expert tuition and full back up for clearing away and assisting. We finish off with a communal meal with wine or soft drinks.

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.

Our chefs are skilled and passionate artisan bakers, with decades of experience. We share all that skill in all our one hundred percent hands on bread making classes. As a cookery school our role is to share our knowledge and empower our guests.

This class will de-mystify sour dough and make it accessible for home bakers. The class allows for Q&As and a friendly and helpful teaching style. The focus is on key factors for successful sour dough baking – temperature control and timing.

Sour dough is by far the most delicious and healthy of breads. It offers resistance demanding chewing, which aids digestion, it tastes like bread used to and it has a low GI which further aids digestion and delivers slow release energy. What’s not to like?

We make one classic sour dough loaf and some lovely seeded semi-sour dough rolls using both a starter and a small amount of dry yeast. This recipes demonstrates how sour dough can be made quicker when that is required, by adding a very small amount of dry commercial yeast to the starter-based dough. Our third recipe for the class is a sour dough version of our Swedish cinnamon rolls.

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, 3 sour dough based bakes, a slow rising dough made in class and taken home to bake off the next day and also your own freshly created starter which will hopefully be the mother of many doughs and breads to come.

WE DO NOT RECOMMEND THIS CLASS FOR NOVICE BAKERS AS SOUR DOUGH IS SO DRASTICALLY DIFFERENT FROM NORMAL BREAD. WE VERY MUCH SUGGEST THAT YOU 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.

Fresh pasta is as easy to master as it is sublime to eat.

A true labour of love, hand made pasta is gesture of generosity and one which tend to bring huge joy to those lucky enough to be served.

Artisan pasta, cooked correctly, is easier on the gut than shop bought pasta. It can be kept for days in the fridge, or frozen and transferred straight from the freezer to a pan of boiling water for quick mid week suppers.

You will learn how to make Spaghetti, Tagliatelle, Orecchiette, Ravioli and Tortellini as well as some of the classic Italian sauces and fillings. We include our personal favourites Brown butter & sage, Tomato & Basil, Pesto, Ricotta & Spinach and Broccoli, Chiili & garlic .

Full recipe packs, lunch with wine and pasta to take home included in the 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.

Love fish but not sure how to cook it?

This is quite possibly the class which most transforms people’s cooking. It is a joy to see guests leave the class beaming, and declaring an absolute love for and confidence in cooking fish.

Our fish classes will introduce you to fantastic fish straight from day boats.

The summer fish course shows you how to create your own indoor or outdoor smoke box for quick and delicious smoked fish – a great party trick and a healthy and quick way to cook fresh fish. Recipes also include pan fried Plaice fillets with brown butter and potted shrimp, a classic Swedish Midsummer salmon dish and an elegant pan-fried sea bass with asparagus and avocado mousse as well as our Lapsang suchong smoked mackerel. For light and healthy summer meals – think British fish!

We start with welcome coffee/tea and freshly made cake and finish with a sumptuous lunch with wine.

Full recipe packs included

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.

Baking does not get more exciting, nor results more impressive, than when creating the mouth watering great French classic pastries.

This master class covers fool proof Croissants, Pains au Chocolat, Brioches and Baguettes Viennoise with a variation of fillings.

As usual, everything is completely hands-on under our chefs’ expert guidance. You will leave the class with bags groaning with warm pastries.

We start by gathering around morning coffee and tea with something freshly baked and enjoy a light lunch while the final trays of pastries bake.

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.

Fresh pasta is as easy to master as it is sublime to eat.

A true labour of love, hand made pasta is gesture of generosity and one which tend to bring huge joy to those lucky enough to be served.

Artisan pasta, cooked correctly, is easier on the gut than shop bought pasta. It can be kept for days in the fridge, or frozen and transferred straight from the freezer to a pan of boiling water for quick mid week suppers.

You will learn how to make Spaghetti, Tagliatelle, Orecchiette, Ravioli and Tortellini as well as some of the classic Italian sauces and fillings. We include our personal favourites Brown butter & sage, Tomato & Basil, Pesto, Ricotta & Spinach and Broccoli, Chiili & garlic .

Full recipe packs, lunch with wine and pasta to take home included in the 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.