Sunday afternoons; sourdough, pastry and Welsh baking, £85
Bread classes
Four hours on a Sunday afternoon at the bench with Megan or Rhys, eight people, your own starter and two loaves to take home. Sourdough most weeks, croissants once a month, Welsh baking before St David's Day. Vouchers last a year.
Most people who try sourdough at home give up after a brick or two, usually because of one thing nobody told them. The Sunday class exists to tell you that thing, with your hands in the dough, and send you home with a jar of our starter, two loaves you shaped, and a sheet with timings that fit around a working week.
The sourdough class runs most Sundays from two until six: feeding and reading a starter, mixing, folding, shaping two loaves (one to bake here, one to prove at home and bake the next morning), scoring, and what a home oven can and cannot do. Eight people, so everyone shapes, everyone scores and everyone asks the question they were embarrassed to. Tea, Welsh cakes and a glass of something at the end.
The croissant day, once a month, is longer and more expensive because lamination needs time and cold: you take home a dozen proved croissants to bake for Monday breakfast. The Welsh baking afternoon runs through February, bakestone and all. Private classes for a group of six to eight, hen parties and office teams included, are from £600 and can be any of the three.
The short version
- Eight places, four hours, everyone shapes
- A jar of the starter to take home
- Two loaves: one baked here, one for tomorrow
- A timings sheet for a working week
- Vouchers valid for twelve months
- Private classes for 6 to 8 from £600
Prices and when
£85 a person, 2pm to 6pm on Sundays, eight places. Croissant day £95. Vouchers last twelve months. Private classes for six to eight from £600. Prices include VAT where it applies. Everything we bake, with prices, is on the what we bake page, the cakes on the cakes page, and the wholesale price list on the wholesale page.
Questions about classes
I have never baked. Is it for me?
Yes. Most people on the class have made one bad loaf or none. We start from a bag of flour and a jar of starter, and the only thing you need to bring is an apron if you are fond of your clothes.
Can children come?
From twelve, with an adult, on the sourdough class, and the Welsh baking afternoon takes children from eight. The croissant day is adults only; there is a lot of cold butter and a lot of waiting.
Will my loaf work at home?
If you follow the sheet, yes. The usual failure is proving too warm or baking too cool, and both are on page one. Email a photo of your first loaf and whoever taught you will tell you what to change.
Come in early, or order ahead.
Sourdough and croissants on the counter from half past seven, Welsh cakes on the bakestone, cakes to order with three weeks' notice, and wholesale to twenty-six cafés with the price list online. Ring, or use the form; a person replies within a working day.