Alex Vaughan - Wakefield
Contact this Bread Angel
Alexandra has been running her microbakery, The Crow’s Rest Bakehouse, for over 3 years and has taught dozens of people how to make their own bread in a domestic setting.
Her classes are kept to small numbers to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch.
Whether you chose to attend a sourdough or commercial yeast class, Alexandra will show you how to incorporate bread making into your daily life with tips and techniques to use your domestic kitchen to achieve this.
Her classes are kept to small numbers to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch.
Whether you chose to attend a sourdough or commercial yeast class, Alexandra will show you how to incorporate bread making into your daily life with tips and techniques to use your domestic kitchen to achieve this.
Alexandra has been running her microbakery, The Crow’s Rest Bakehouse, for over 3 years and has taught dozens of people how to make their own bread in a domestic setting.
Her classes are kept to small numbers to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch.
Whether you chose to attend a sourdough or commercial yeast class, Alexandra will show you how to incorporate bread making into your daily life with tips and techniques to use your domestic kitchen to achieve this.
Her classes are kept to small numbers to allow plenty of time to talk and discuss the processes covered, whilst getting you to make a hand-full of bakes from scratch.
Whether you chose to attend a sourdough or commercial yeast class, Alexandra will show you how to incorporate bread making into your daily life with tips and techniques to use your domestic kitchen to achieve this.
Full day sourdough course - 14th December 2019
Over 7h we will be covering all aspects of baking using sourdough processes - from maintaining your starter to working with different flours and hydrations, looking at the best ways to bake your breads using a domestic oven.
The workshop takes place in my home kitchen in Wakefield (WF1) (aka my microbakery) in classes of a maximum of 3 people.
We will make a country sourdough, 100% rye bread, sourdough rolls, focaccia and baguettes.
We will have plenty of time for chatting and covering all your questions whilst we tend to our doughs and over a light meal.
I will provide notes for all our bakes together and you will go home with all your breads from the day and a little bit of my starter.
Suitable for ages 16+.
If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.
I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.
CHANGE/CANCELLATION POLICY: Thank you for making a booking to come to one of my classes. I understand that life sometimes gets in the way of the best laid plans but if you do need to cancel your booking please get in touch with I will see what we can do! The cancellation policy is as follows:
- If you cancel with more than 14 days notice you will have a full refund.
- If you cancel within 14 to 2 days notice we will only be able to refund you if we are able to resell your ticket(s).
- If you cancel with less than 48 hours notice then, unfortunately, you will not be eligible for any refund.
Sat 14 Dec 2019
10:00/17:00 (Fully booked)
10:00/17:00 (Fully booked)
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