This course will take you from more standard breads and rolls to working with enriched dough and more intricate breads. This widens the repertoire of the home baker to traditional English muffins, twice-raised and baked on the hob, Bagels, steamed before being baked, North African flat bread with za’atar and a voluptuous Italian Stromboli.

We start with morning coffee and tea with something baked and finish with a light lunch with wine.

The class includes full recipe pack and a spice mix for za’atar flat bread to take home.

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Testimonials from people who took this course

I loved every minute of my time with the CCS team and it has really changed the way I cook. - Jane, 32

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