Learn how easy it is to turn your home kitchen into a Micro Bakery without a professional oven, mixer or expensive equipment.
This is a totally hands-on course that concentrates on traditional methods of baking. We cannot teach you everything there is to know about bread but we can get you off to a great start and get your business up and running.
After the course you are given the opportunity to become an affiliated Bread Angel and enjoy all the benefits that this entails.
This 12-hour course normally runs over the week-end but the system only allows the start date to be shown. Bespoke courses can be run during the week if more convenient. As well as baking lots of bread we will discuss all aspects of starting a business – sourcing ingredients and equipment, marketing, legal requirements and administration.
Please note that the course is only the beginning. I provide ongoing support by phone/email/skype until you are up and running. To find out what past students say about my course visit my testimonials page.
Accommodation is available locally at the Duke’s Head in Wallington as well as several hotels in the Purley Way.
If you want to learn about bread then this is the course to attend. Tuition of the highest standard, overing everything from the Chorleywood Bread Process to Sourdough. Those that know will understand the differences between these two processes.
Gaye made me feel welcome the moment I arrived inviting me warmly into her home. After a quick cup of tea and a chat over what my experience of bread making was, we were straight into it. Gaye’s approach to teaching suited my style of learning. An explanation, followed by a demonstration then allowed maximum hands on. Offering tips and further guidance, whilst still allowing me to learn through trial and error.
Day two started with a recap of what I learnt on day one, followed by a varied baking schedule. Gaye was at hand to offer small reminders, but generally allowed me to work at my own pace.
No question was too difficult – trust me I like to ask questions! Day two finished and after a quick sample of the loaves in the bake, I left with a box and bag of bread.
Gaye’s support hasn’t stopped there. I have received advice, links to articles that were topics of conversation during the course and suggested baking schedules, by email.
All in all an excellent two days that I would recommend to anyone. Whether that be to learn the basics of bread or build a foundation for your aspiring Micro Bakery. Thank you Gaye.