We are a family run traditional bakery in the centre of historic Lichfield, Staffordshire. Today the business is led by brother and sister team, Duncan Hindley and Jackie Beaumont. We are the fourth generation of the family to work within the business since it was established by our great grandfather in 1893.
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Bread Making Course’s with Duncan Hindley

Just what you need to get started

Types of Course

This course is for anyone who has ever fancied having a go at baking bread and for people who have just started out but struggle to get that perfect loaf.

An introduction to bread making. The best place to start.

Learn basic bread making skills within an informal and friendly environment, the course lasts about 3-3.5 hours (13:00-16:00/16:30). We supply all the ingredients and equipment, branded apron, afternoon tea and a tote bag to take your freshly made goods back home in as well as some fresh yeast, flour and all the information to get practicing.

  • Make and knead the dough
  • Be introduced to bread making techniques
  • Have hands on shaping practice
  • Prove and bake your loaves

Artisan. To follow introductory.

This course is designed for those who have already completed our introduction to bread making course or already have a basic understanding. This course last approximately 3.5 hours (13:00-16:30). We supply all the ingredients and equipment, branded apron, afternoon tea and a tote bag to take your freshly made goods back home in as well as a jar of fresh starter for you to look after and cherish, a bag of our flour and all the information you need to know to take your baking to another level. Learn about sourdough starters:

  • How bakers use starters.
  • Long and bulk fermentation techniques.
  • Working with different flours.
  • Baking artisan breads.

Continental. To follow introductory.

Learn to bake continental style bread. Designed for those who want to take their newly learnt bread skills and give them a continental twist. Duncan will take you step by step through some of the baking techniques used by French and Italian bakers. The course lasts approximately 3.5 hours (13:00-16:30). We supply all the ingredients and equipment, branded apron, afternoon tea and a tote bag to take your freshly made goods back home in as well as a flour of your choice, fresh yeast and all the information you need to know to get going.

£90 per person

Book now!

July 2024
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