Alex Vaughan - Wakefield

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Alexandra Vaughan has been running her micro-bakery, The Crow’s Rest Bakehouse, since 2016, and has taught dozens of people how to make their own bread in a domestic setting. She is a member of the Bread Angels network and a supporter of the Real Bread Campaign and has volunteered at multiple bakeries around the UK. Her bakes have won several awards at the Tiptree World Bread Awards.
Initially based in London, she moved to Wakefield, West Yorkshire, in 2018 and re-opened the micro-bakery later that year. She also worked as a lead baker at Love Bread, in Brighouse in early 2019, leaving when the bakery closed down.
In May 2019 she ran a successful crowdfunding campaign that allowed her to invest in a bread baking oven increasing production capacity and product quality.
You can find her at Westgate Train Station on Mondays from 4 to 7pm selling her artisanal bread or you can place an order for collection from her home on Thursdays evening.
She teaches bread making from her home kitchen, classes kept small to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch. 
See all Alex Vaughan - Wakefield's courses

Become a Bread Angel - Start your own gluten free microbakery

PLEASE NOTE - this course is only open to a maximum of 3 people who belong to the same household or social bubble. Suitable for ages 16+.

This course can be run over 3 video-call classes of 1h30 each and 1 live session on a weekend date to be defined to suit you (10am - 4pm) or over 2 live sessions of 6h each. 

On signing up to the course you will be sent all the course paperwork and we will have a 30 mins call to define the course dates.

On this "Start your own Gluten Free micro bakery" course we will be covering gluten-free bread baking and you will learn how to get your self set up, explore the different type of products that have more impact with customers and overall how to create your own successful micro bakery.

We will cover different aspects of the bureaucracy behind setting up a small food business and how to promote it and engage with potential customers (think sourcing ingredients and equipment, marketing, legal requirements and administration). 
On the practical class we will explore different types of gluten free flours, their properties, nutritional values and behaviour.

I am based in WF1 5AH, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

PLEASE NOTE - The Gluten-Free baking Microbakery course takes place in a kitchen where gluten flours are also used and I can not guarantee no gluten cross-contamination.

The course fee includes your 1st year Bread Angel's membership.

This event is now closed.

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