Christmas Breads
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This class is full of butter and sugar and the flavours of Christmas. You’ll bake a deliciously soft spiced stollen layered with marzipan, a plaited Swiss zopf and a stunningly simple Parmesan and herb tear and share loaf. It is the perfect way to start the Festive Season!
| Dates | 28th November 5th December 12th December 19th December |
| Times | 9.30 – 4.30pm |
| Costs | £160 per person |
| Class Length | 6 hour class starting at 9.30am |
| Class Size | Maximum 8 Bakers |
| Suitable for | Beginners / intermediates / advanced |
What’s included:
All ingredients, aprons and equipment
Second Breakfast Lunch with a glass of wine
Refreshments throughout the day
Paper patisserie bags to take your bread home (feel free to bring your own bags if you’re walking / travelling far)
What to expect:
An enjoyable, relaxed, and informative day surrounded by people who love food and good company. Everyone is welcome – from complete novices who’ve never baked a loaf of bread in their lives, to those who bake bread regularly and are keen to expand their repertoire or master a specific skill.
You will bake:
Marzipan stollen
Tear and share parmesan and herb loaf
Plaited Swiss zopf
Timetable:
9.30am – Coffee and a chat about your baking experience & what you want out of the day
11.30am – Second Breakfast
2.30pm – Smorrebrod lunch with a glass of wine
3.30pm – Aim to finish, but this can be variable
Skills taught:
Kneading techniques
Judging rising times and temperatures
Shaping and plaiting dough, adding fruit
Allergen information:
The classes include a wide range of ingredients including wheat, rye, dairy, eggs, nuts, sesame sulphites and soya so whilst we make every effort to avoid cross-contamination, this cannot be guaranteed.
Dietary restrictions:
Please inform us if you are vegetarian. If you are vegan, please contact Rachael to discuss the possibility of bringing your own substitutions for eggs, butter and milk.
Ticket Information
Note: If the classes are showing as sold out or if you need two spaces but there is only one space left, please contact Rachael to be added to the waiting list or to see if we can squeeze you in.
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