Traditional English Baking - Oxfords Bakery
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Traditional English Baking

Location – The original Victorian bake house, Oxfords Bakery, Alweston, DT9 5JR
 

Traditional English

New dates coming soon!

BOOK HERE

About our Traditional English Baking course:

 

Our most popular course, attended by people of all abilities.

Taught by Steve Oxford, this excellent and fun filled day takes you through the history of the bakery, the industry and the products that represent the beautiful British bakes and buns we should all be so proud of.

We will learn:

 

  • How to weigh, mix, knead,  ferment, mould, prove and bake our own amazing creations..
  • An understanding of long fermentation and its benefits.
  • Understanding of yeasts and the role of each ingredient.
  • How to make a selection of fantastic breads, buns, scones and the amazing Oxfords original Dorset Lardy Cake!
What to bring:

 

  • Apron (clean!)
  • Box or bag for your goodies
You will go home with:

 

  • Recipes and notes
  • An absolute shed load of baked goods
  • Confidence and experience to be able to bake again with ease!

 

Cost £120

 

For our Bakery school cancellation policy Terms & Conditions, click here.

Customer Reviews

“This was my second baking day at Oxfords Bakery in Alweston … both have been immense fun. Not only do you learn to make lovely food but also get an insight into the life of the bakery, the people who work there and the goodness that goes into every yummy thing that ends up in one of the shops and cafes.” Sue, Sourdough Course

 

“It was unusually rewarding to have a complex subject carefully explained in an engaging and jovial manner that set out the conditions for easy learning. I am looking forward to another course in the future.” Ian, Sourdough Course

 

“I just wanted to say a massive thank you to the Oxfords bakery for the lamination course yesterday. It was absolutely fantastic, and Mum and I had an incredible day and learnt a lot!” Georgie, Lamination Course

 

“Saturday’s course was brilliant, I was very proud of my finished products!  Due in no small part to Steve’s excellent teaching skills.  Loved hearing about the history of the bakery and the science behind baking bread – I know where I’ve been going wrong now.” Lisa, Traditional English