We Are Open
Posted on April 14th, 2021
Canterbury School is open!
If you get our Newsletter or follow us on social media, you probably heard we were going to be back shortly. We have in place many COVID safety guidelines and will only be welcoming 4/6 bakers at a time to each workshop, but here we are!
You have never heard of us? Welcome! You’ve been following us for a while but never booked? Now is the time! You’ve been learning and practicing with us? Welcome back!
Here you can find all the new dates available and the workshops explained, so that you can choose the ones you feel are most appropriate for your individual skills.
BASIC BREAD
Dates: 14th April, 5th May, 11th July
This workshop is perfect for beginners or those who wish to build confidence.
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ARTISAN SPECIALIST BREAD
Dates: 28th April, 23rd May, 20th June
This course is an ideal progression from our basic bread workshop, or for keen home bakers who want to learn more advanced techniques.
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SOURDOUGH MADE SIMPLE
Dates: 25th April, 16th May, 26th May, 21st July
Discover the art and science of sourdough baking and learn the tricks of the trade from an expert baker. At Canterbury Baking School, sourdough is our passion!
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TWO-DAY SOURDOUGH MASTERCLASS
Dates: 27th-28th June
Discover all there is to know about the art and science of sourdough baking and learn the tricks of the trade from an expert baker.
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PASTA MAKING
Dates: 21st April, 9th May, 4th July
On this course you will make your own pasta dough using our specialist, freshly-milled flours.
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PIZZA
Dates: 18th April, 13th June, 1st July, 14th July
With traditional Italian style, learn how to make the perfect wholegrain pizza dough using your very own freshly milled flour.
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VEGAN HEALTHY COOKING
Date: 6th June
Vegan cooking is first and foremost about being creative whilst also being nutritious and that is what we hope to teach! We can adapt for either vegan or vegetarian. Plant based baking is the cornerstone.
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We will add more workshops, new dates, recipes and videos so STAY TUNED: subscribe to our Newsletter and follow us on Facebook, Instagram and Twitter.
We are glad to be back!
