Our Classes (now in Granton)

Classes are for a maximum of four and we need a minimum of two people booked before a class goes ahead. This small class size makes it easy to ask questions or go over something again. We start by reviewing what we are going to make, snack whenever the opportunity arises then break for a late lunch based on something we have baked. If you have special dietary needs then it may be wise to bring something for lunch; text or call to clarify.
Aprons are provided and paper carrier bags are available to take your breads home.
If you are likely to be late please let me know (text or call 07840258550). We may start without you but someone will make an extra batch which you can take over when you arrive.

To see the dates of classes on offer, check availability of places, buy or use a gift voucher or book click on booking page.
Group bookings are available, saving £20 on two tickets, £45 on three and £60 on four.
For more information or if you have any difficulty booking please email baking@breadinfife.co.uk or call me on 07840258550. To hear about new class dates sign up to the Breadinfife newsletter

Baking basic breads (half day)

Wholemeal loaves, pittas, oatcakes, seeded rolls

We should manage to bake all of these with a bit of snacking along the way. The aim of the class is to get the feel of the dough at each stage (mixing, kneading, shaping and firing) and know when to move from one stage to the next.

My favourite breads (full day)

Pirozhki, challah, lemon bread, olive bread.

Very different techniques for each one of these. The pirozhki dough is half way between a pastry and a flat bread, delicious either way. Challah is a soft, buttery, eggy dough, plaited and glazed to make a wonderful breakfast treat. Lemon bread is easy and surprisingly more-ish. The lemon scent leaps out again when you toast it. Olive bread made with a little rye, semolina and wholemeal is light and delicious.

Artisan breads (full day)

White, wholemeal, harvest and walnut cobs, breadsticks.

These crusty artisan cobs are the best breads I make.

The cobs are all made using overnight ferments. These doughs are quite soft so they need different handling and shaping from your average white loaf. Development of gluten is done with minimum effort by gently folding the dough in the bowl. We will also make breadsticks, again using a pre-ferment.

Fine French breads (full day)

Fougasse, croissants, brioches, baguettes

Fougasse is easy and fun. Brioche is very rich - but delicious now and then. Croissants are easier than you think.

Iconic Italian Breads (full day)

Focaccia, pizza, panini and biscotti

The pizza recipe takes a while but no much work. Worth the wait. The biscotti recipe is just one of probably hundreds of Italian biscuit recipes. There's plenty scope for experimenting.

platting cob soup bowl