Alex Vaughan - Wakefield
Contact this Bread Angel
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.
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.
Full day sourdough course
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.
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