Course Dates

11 May 2019, Saturday

you are also welcome to book your own date to suit

Course Time: 10-4 pm (approx)

Group Size: 1-3 Students

Skills Level: Suitable to all (some advanced techniques included)

Location: Bexleyheath, Kent - South East London

Book as a group: You are also welcome to invite couple of friends and choose your own date and book for the time that suits you. You can check our availability calendar and Contact us, here to arrange your date (We can cater for groups of up to 3 on our own premises)

Sweet Bread Baking and Enriched Dough is definitely not a cake (that's our excuse for the diet conscious), but a great treat for Sunday breakfast or perfect with your coffee.

This is a hands on workshop, where you will learn about sweet breads and enriched dough, the different types of flours that we use and different types of rasing agents. We will still cover basics, so if you are new to baking, this workshop will give you solid foundation on which you can carry on baking your own sweet bread. You will learn how to correctly measure, knead, shape and bake enriched dough and how to make sure your sweet bread dough rises well every time. We will be using some advanced bread baking techniques such as using scalded flour for your baking. You will prepare your own dough and will be also working on dough prepared earlier by us.

Our workshops are run in small groups with plenty of one to one attention from your host - Magdalena Marsden. 

Examples of some of the breads baked during the Sweet Dough Course - we normally bake about 3 types of bread with variations of each.

(if you book your own day, you are welcome to choose what you'd like to bake when you book)

• Brioche
• Chocolate Brioche
• Saffron or Hot Cross Buns (Easter & Summer courses)
• Panettone & Stollen Cake (Autumn & Christmas courses)
• Cinnamon Buns
• Cinnamon Star
• Chelsea Buns
  
• Apple, Poppy Seeds or Plum Cakes with Lemon Icing

This course includes:

• Day  'hands on' sweet bread baking course in a small group of up to 3 people (10 - 4 pm)

• Course handouts with detailed descriptions of how to make sweet bread and useful resources information

• Use of all equipment and an apron

• Delicious refreshments - tea or coffee throughout the day, handmade biscuits and light lunch

• Everything you bake on the day wrapped and ready to take home and suitable for freezing

 WHAT PEOPLE SAY

'It was lovely to meet you Magdalena on Sunday. I picked up lots of great tips and the breads tasted delicious (not too sweet, just sweet enough). Thanks again for a brilliant course, and I look forward to more next year!'

Christina, Maidstone, Kent

'Thank you for the fantastic course - I wanted to get back to baking, now that I've retired, but somehow never really found the time to start! I've really enjoyed the sweet baking course and have already baked brioche for our family gathering last weekend. Everybody commented how deliciously soft the brioche was! 

Rupert, Whistable, Kent

'I wasn't sure what to expect, as my partner bought your course for me as a surprise. But I didn't need to worry! My partner obviously knows me well, because I've enjoyed the whole day. My family loved the apple cakes'.

 Pat, Sidcup, London

I've been baking for a while now, but never baked sweet breads with much success. I think I was never patient enough to wait for the dough to rise. I'm glad that I attended your enriched dough course, because it gave me the confidence I needed to start baking sweet breads again. 

Peter, Greenwich, London

'The cinnamon star bake was a great success with my friends! I took it to an afternoon tea party and everyone was amazed at how it look (and tasted). I would have never done something like this before, as it looked so complicated! I'm glad I went on to your course, because now I know how to handle more complicated dough.'

Margareth, Sevenoaks, Kent

'Thank you for giving me the confidence to bake sweet breads! I've tried to bake sweet buns before, but they were always too heavy. After attending your course, I now know how to make sure my dough stays nicely soft. Plus your recipe for brioche is simply genious - the best homebaked brioche I've ever tasted!

Grace, Bexleyheath, London

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