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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our £10 million public liability insurance.
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Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our £10 million public liability insurance.
Q: What's the cancellation policy?
A: No cancellations, but free to reschedule up until 7 days before the class
Q: How long does the class run for, and what's the price?
A: 5 hours, £215 per guest
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Experience a fresh approach to historical grains at this fun, interactive workshop from The Artisan Bakery School.
Perfect for keen and curious home bakers, this class will help you explore the history and uses of ancient grains as you experiment with wheat like einkorn, emmer and spelt to create delicious bakes!
You'll also get hands-on with heritage flours, which handle differently than modern bread wheat because the gluten is naturally more fragile, making them less elastic and far more extensible.
Your expert bakers, Penny and Dragan, will share their experience, demonstrate skills and teach you various techniques to get the best results from your ingredients.
Whether you're a sourdough baker looking to develop your repertoire or you've always wanted to learn to bake tastier, more nourishing bread, you'll finish this class with more confidence, new ideas, and some outstanding bread!
At the end of this class, you will be able to:
This class is great for individuals and couples as well as for a team building activity, birthday or hen do.
This would also be a lovely gift for her, gift for mum, anniversary gift or birthday gift.
In 2008, bakers Dragan and Penny were among the pioneers in teaching microbakery business courses and among the first to sell real bread in Oxford. Now based in Devon, UK, their mission is to teach people how to bake real bread, pastries and pizza. Sourdough, heritage and gluten-free breads are their specialities.
Dragan's fascination with breadmaking was born of necessity in the mid seventies, when he first arrived in the UK. The bread in England then was, and still largely is, fast to produce and chemically induced. Coming from a macho culture, barely able to fry an egg, he was forced to learn how to bake a decent loaf, just to survive. Dragan's greatest pleasure is when people come to them saying that they can finally eat bread again because properly fermented dough is easy to digest.
Penny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.
“We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being."
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location_on Sparkwell
label £100 - £185
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label £195
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