Get clued up on the best bread classes in the UK...
Peter Cooks Bread
Peter Cooks Bread was founded back in March 2014 by Peter Cook and Shona Kelly – a partnership borne through a shared passion for Real Bread.
The bakery’s core mission is to share the joys of Real Bread with the local community and beyond. They want everyone to be able to enjoy nutritious and tasty bread every day.
Each loaf is made slowly by hand using just flour, water, yeast (mostly wild) and salt. The long fermentation provides every loaf with a real depth of flavour. It also allows the gluten in the flour to break down, meaning that many people find they can more easily digest their Real Bread compared to the shop-bought alternatives.
The bakery has been awarded several accolades since opening, including World Bread Awards Overall Winner in their very first year.
As part of their mission, they run regular workshops teaching the art of bread-making. From basic yeasted breads to recreating their best-selling Ledbury Loaf and Malvern Sour.
Their bakery is situated in the gorgeous countryside on the Herefordshire/Worcestershire border, amongst the orchards of apples and pears and just down the road from the renowned Malvern Hills.
You can find out more at
Judith lived in Germany until she was 15 years old and never stopped missing the taste of the ‘proper’ bread she grew up on. When she took a career break from law to have her children, she embarked on a quest to bake the perfect loaf at home. A few years later, Wild Baker was born out of her obsession with everything sourdough. She felt there were many bread-making courses out there that only touched on sourdough, so she wanted to offer a course that completely focused on it.
She teaches participants on her workshops how to maintain a wild yeast sourdough starter, explains the science behind, and health benefits of, this wonderful method of baking, while debunking the myths surrounding sourdough.
She takes students through all the stages of baking sourdough and shows them the method she has devised to enable them to prepare dough only once a week, with minimal effort, and still have plenty of freshly baked loaves for the whole week.
Everyone takes away everything they need to get started at home: two of her sourdoughs, a banneton, dough scraper and lots of information and recipes – as well as having the benefit of being able to contact her at any time after the workshop if they have any questions.
Find out more or book a class at
Contact: [email protected]
The Epsom Bakehouse
There really is nothing better than the smell of freshly baked bread! Join an informal, hands-on class with The Epsom Bakehouse and learn how to bake your own bread.
Having left a job in 2012, Rhiannon decided to try something truly different and signed up for a Bread Angels bread-making course. Having been bitten by the baking bug, she went on to establish The Epsom Bakehouse and built up a loyal following, selling her delicious bread at the Epsom Farmers Market.
Today, Rhiannon passes on her skills through a range of bread-making courses.
She teaches hands-on techniques as well as the importance of fresh bread made from simple ingredients. “I started the classes because I really enjoy teaching, and I meet a diverse range of students” Rhiannon explains. ‘There’s a wow moment when a loaf of bread they’ve baked themselves comes out of the oven.”
Held in Epsom, Surrey, classes are suitable for all abilities. Small classes allow maximum individual attention, and students go home equipped with detailed notes and recipes, plus their fresh bread.
Classes at The Epsom Bakehouse include Introduction to Bread Making, Introduction to Italian Breads, Sourdough Breads and Breads for Sharing.
A micro-bakery course also runs for those wanting to establish their own bread-making business from home. Classes start from £75 per person.
Find out more or book a class at: www.theepsombakehouse.co.uk
£85 per person (includes lunch)
Anna’s Kitchen offers bread-making classes in a homely kitchen in Brighton, East Sussex.
By learning in small groups (maximum four people) in a domestic kitchen (Anna’s or your own – she will happily come to you), students are given the time and space to ask plenty of questions and to then replicate what they’ve learnt at home.
In these classes, myths are debunked and cheffy nonsense is done away with, leaving students with a clear understanding of exactly what makes up a great loaf – and all with a sense of humour and a relaxed teaching style.
Who are the classes for?
Classes are for beginners and improvers with lots of styles of bread covered, including Mediterranean, Scandinavian and sourdough. And the small groups ensure everyone gets enough attention. One
student summed up the experience: “A wonderful day – I learned loads, gained confidence and had the loveliest time. Somehow incredibly relaxing too – the therapeutic nature of bread-making combined with Anna’s warmth and calm nature perhaps. I’m looking forward to coming back!” Amanda, June 2016
Value for money?
“I’ve been to other cooking classes that were much more expensive. Fair enough they were in London, but they weren’t as personal and we didn’t get as much one-to-one tuition.”
Jane, May 201
For more details and to book, or buy a gift voucher, visit www.annas-kitchen.co.uk