Course dates

  • Thu 7 August 2025, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Sun 10 August 2025, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out
  • Sat 16 August 2025, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 2 available spaces
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  • Wed 20 August 2025, 9:30am - 12:30pm
    (limited availability)
    Wembley, 1 space left
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  • Sun 24 August 2025, 2:00pm - 5:00pm
    (limited availability)
    Wembley, 5 available spaces
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  • Fri 29 August 2025, 2:00pm - 5:00pm
    Wembley, no spaces left
    Sold out
  • Sun 31 August 2025, 9:30am - 12:30pm
    (limited availability)
    Wembley, 1 space left
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  • Fri 5 September 2025, 2:00pm - 5:00pm
    Wembley, 8 available spaces
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  • Thu 11 September 2025, 9:30am - 12:30pm
    Borough Market, no spaces left
    Sold out
  • Wed 17 September 2025, 2:00pm - 5:00pm
    Wembley, 11 available spaces
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  • Sat 27 September 2025, 9:30am - 12:30pm
    Wembley, no spaces left
    Sold out

This half day workshop will explain the fundamentals of sourdough bread making and show you what makes wild yeast baking so special.

You’ll create your own starter and then use ours to produce a brown levain and 100% rye and we’ll show you the process of a no knead sourdough.

This course uses wheat, rye and sulphites. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

This Workshop runs for 3 hours.

This Workshop is suitable for all levels of experience.

For more information on our booking policy, please read our full Terms & Conditions.