I am an established award winning home baker selling around 50 loaves a week. If you would like to learn how to bake or to set up your own micro bakery business, I can show you how. See what other students have to say about my courses www.stickymittsbread.co.uk/testimonials. If none of the dates listed suit, then please contact me as I am happy to arrange bespoke courses.


Upcoming Events & Courses

Click on a course below to learn more and book.

  • Essential Bread Course (Basic Level)

    Daunted by the seemingly endless number of recipes for bread?  You may be surprised to know that there is just one simple formula for a basic loaf of bread.  Once you learn the principles involved and have a chance to practice, you will learn how easy it is to make your own.

    This course is practical and totally hands-on. Everyone mixes, kneads, shapes and bakes. I only demonstrate key techniques.  You do all the work so be prepared to be busy, sticky and floury.

    The course is held in my domestic kitchen so you will be learning in an environment similar to your own kitchen as opposed to a professional bakery with industrial equipment.

    Classes are limited to 6 so everyone gets individual attention and there is plenty of time to ask questions.

    A light but elegant lunch is included and you will take home a bagful of bread and the confidence to bake at home.

    You will also be invited to join the Bread Angels Hall of Fame Facebook Group.  A place for Bread Angels’ students to show off their bakes, ask questions, get answers and learn from other bakers.

    My home is a 10 minute walk from Wallington British Rail Station with a 35 minute direct link to London Victoria. There is plenty of parking on site for drivers. 

    Price: £ 75.00 per person

    • Sun 8th Oct 2017 10:30-14:30
      4 Places left
      Book!
  • Essential Sourdough (Basic Level)

    This course is for people who are already baking with yeast or, at least, have some knowledge of the process involved in making bread.  Please note that this is not an advanced sourdough course.

    You will learn how to create your own wheat and rye sourdough starters (if you wish, because I will give you some of my starters to take home), how to maintain them and prepare them for baking. 

    We will make three loaves 1. 100% sourdough sandwich loaf in a tin  (yes, sourdough can be baked in a tin!)

    2. Pain Rustique. A hybrid loaf made with both wild yeast, commercial yeast and a mixture of flour. Proved in a cane basket and baked under a cloche

    3. Russian Rye. Made with wholegrain rye flour, rye sourdough starter and molasses. 

    A light but elegant lunch is included and you will take home a bagful of bread, a pot of wheat starter, a pot of rye starter and the confidence to bake sourdough bread at home.

    This course is practical and totally hands-on. Everyone mixes, kneads, shapes and bakes. I only demonstrate key techniques.  You do all the work so be prepared to be busy, sticky and floury.

    Classes are limited to 4 so everyone gets individual attention and there is plenty of time to ask questions.

    You will also be invited to join the Bread Angels Hall of Fame Facebook Group.  A place for Bread Angels’ students to show off their bakes, ask questions, get answers and learn from other bakers.

     

    Price: £ 140.00 per person

    • Sun 29th Oct 2017 10:00-16:00
      4 Places left
      Book!
  • Essential Italian - Pizza & Focaccia (Basic Level)

    Essential Italian Course (Pizza and Focaccia)

    At this introductory course you will learn how to make Focaccia and pizza dough for baking in a domestic oven and a different dough pizza dough for baking in a stone based Roccbox Pizza oven. 

    This course is practical and totally hands-on. Everyone mixes, kneads, shapes and bakes. I only demonstrate key techniques.  You do all the work so be prepared to be busy, sticky and floury.

    Classes are limited to 4 so everyone gets individual attention and there is plenty of time to ask questions.

    A light lunch is included and you will take away a bagful of bread and the confidence to bake at home.

    You will also be invited to join the Bread Angels Hall of Fame Facebook Group.  A place for Bread Angels’ students to show off their bakes, ask questions, get answers and learn from other bakers.

     

    Price: £ 75.00 per person

    • Sun 19th Nov 2017 10:00-14:30
      4 Places left
      Book!
  • Artisan Flatbread & Bun Course (Basic Level)

    Learn how one simple bread dough can be turned into lots of interesting bakes- Bread Twists with Olives/Pesto, Flatbreads with Nigella Seeds/Coriander & Onion, Bread Shots with Cheese, Chinese Stuffed Buns & Dipping Sauce.

    These are all quick breads that can be produced in under 3 hours so ideal for busy people who want to introduce real bread into their lives.

    This course is practical and totally hands-on. Everyone mixes, kneads, shapes and bakes. I only demonstrate key techniques.  You do all the work so be prepared to be busy, sticky and floury.

    The course is held in my domestic kitchen so you will be learning in an environment similar to your own kitchen as opposed to a professional bakery with industrial equipment.

    Classes are limited to 6 so everyone gets individual attention and there is plenty of time to ask questions.

    A light but elegant lunch is included and you will take home a bagful of bread and the confidence to bake at home.

    You will also be invited to join the Bread Angels Hall of Fame Facebook Group.  A place for Bread Angels’ students to show off their bakes, ask questions, get answers and learn from other bakers.

     

    Price: £ 75.00 per person

    • Sun 3rd Dec 2017 10:00-14:30
      6 Places left
      Book!
  • Mastering Pre-Ferments (Intermediate Level)

    Confused by the terms such as Biga, Poolish, Pre-Dough, Pate Fermentee?  Just as apples and grapes fall under the heading of fruit, all the above can be categorised as "Pre-Ferments".

    A pre-ferment is a preparation of a portion of a bread dough that is made several hours in advance of mixing the final dough. They improve the flavour of the final bread as well as its keeping quality.

    Pre-ferments are particularly important when making sweet bread or buns with high levels of butter, sugar, dried fruit and spices because these all have a tranquilising effect on yeast.

    During this course we will examine all the various types of pre-ferment and bake sweet bread, Yorkshire tea-cakes and a 3-strand Challah.

    This course is practical and totally hands-on. Everyone mixes, kneads, shapes and bakes. I only demonstrate key techniques.  You do all the work so be prepared to be busy, sticky and floury.

    The course is held in my domestic kitchen so you will be learning in an environment similar to your own kitchen as opposed to a professional bakery with industrial equipment.

    Classes are limited to 6 so everyone gets individual attention and there is plenty of time to ask questions.

    A light but elegant lunch is included and you will take home a bagful of bread and the confidence to bake at home.

    You will also be invited to join the Bread Angels Hall of Fame Facebook Group.  A place for Bread Angels’ students to show off their bakes, ask questions, get answers and learn from other bakers.

    Price: £ 75.00 per person

    • Sat 16th Dec 2017 10:00-14:30
      4 Places left
      Book!

Micro-Bakery Course (Advanced)

Saturday 23rd Sep 2017 11:00-17:00

 

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