
 This course is for would be home bakers, who have limted experience baking bread or get inconsistent results and are not sure why.

You will learn how to make a really good white dough from scratch, learning the skills to knead and prove effectively by hand. Half the dough will be used to create the traditional shapes you see in the bakery, such as bloomers, cobs and plaits. The second half of the dough will be used to make our famous Stilton + Raisin bread, giving you an introduction to Speciality breads.

The course includes everything you need for the day: apron, tea towel, ingredients, recipe sheets and equipment, and lunch on the day. You also get to take home all of the bread you make- around 4 to 5 loaves! This course is £125.00 pp. 

Dates: Sunday 16th February, Sunday 23rd March 2025. 



Beginners bread making - skills & techniques

Linda  Dedman

It was a fantastic day from start to finish ,Giovanni was excellent at leading and teaching our class of 7 and you could see everyone was enjoying the course ........

Anthony Glynn

A great time at the bread making training day with Giovanni who shared his wealth of knowledge  as a 4th generation Italian baker.    Would thoroughly recommend.

My name is Giovanni, an italian baker and pizza chef and I will teach you the "Neapolitan technique": how to work the dough by hand and the importance of the ingredients.

We will talk about its chemistry, about the pizza's history, than you will be free to top your pizza with any ingredients available (expect pineapple 😅)  and finally you will learn how to bake it in our wood fired oven.

 Lunch will be served: an incredible 24-hours leavened pizza dough, before to continue to learn how to make an authentic "Italian Focaccia" and a delicious "Garlic bread".

You will take with you all the pizzas, focaccia and garlic bread that you have made, to show the rest of your family the brilliant skill that you have learned, which will go down very well at home! 

We will have fun and we will eat lots of food. I promise!

Ciao!

Dates: Sunday 13th April 2025

Learn to make delicious, authentic pizza from scratch

Pizza Workshop

In just one day, you will learn how to create a magnificent sourdough loaf in our hands-on bread-making workshop.

Your tutor, Gio, is a fifth generation baker in his family, who learned his skills in the family bakery in Pollena Trocchia, Naples, at his Grandmother's knee. 

He will teach you how to make and care for a sourdough starter and loaf from scratch. Then, using the discards, you will bake sourdough scones, grissini (breadsticks), and sourdough chocolate chip cookies.

This class is suitable for all abilities and starts at 11am, finishing around 3.30pm.

A light lunch and unlimited hot drinks are included,  as well as your ingredients and recipe sheets.  You will be taking the bakes that you have made home with you at the end of the day.



In just one day, you will learn how to create a magnificent sourdough loaf in our hands-on bread-making workshop.Your tutor, Gio, is a forth generation bak...

Introduction to Sourdough bread making

IMPORTANT.  We regret that we are unable to accommodate you if you suffer from a severe allergy.  We are a working bakery and use seeds, nuts, flour and other possible allergens in our day to day operations.

What is included:  All ingredients, utensils, knives, equipment, aprons are provided for use during all of our courses.  We also provide refreshments.
**
Cancellations and Transfers**
Where you are unable to attend the course with more than 2 weeks notice the following applies:
1.	   Your place can be transferred to another appropriate delegate at no additional cost.
2.	Your place can be transferred to another course. Any differences between course costs will be charged or refunded as appropriate
3.	You may cancel your place for a full refund providing we have at least 2 weeks notice.
Where you are unable to attend the course with less than 2 weeks notice, the following applies:
1.	    No refund will be made to your booking. 
2.	Mayfield Farm Bakery may, under very defined circumstances, consider discretionary partial or complete course cost refund.
3.	Your place can be transferred to another appropriate delegate at no additional cost.
There may, due to unforeseen circumstances, weather or climatic conditions or insufficient applicant numbers, be occasions when courses have to be cancelled by Mayfield Farm Bakery. In such cases, the following will apply:
1.	Mayfield Farm Bakery will endeavour to inform you as soon as possible.
2.	Where courses are cancelled due to insufficient numbers, we will endeavour to provide at least 7 days notice.
3.	You will be transferred to another mutually agreed course, where any difference in course cost is refunded, or receive a full refund
4.	Mayfield Farm Bakery will not be liable for any loss, financial or otherwise as a result of cancellation of the course.

Environmental Health Regulations.  If you have been suffering from food poisoning, vomiting, diarrhoea/upset stomach within 48 hours of commencement of the course, we would ask that you do not attend and contact us immediately.
Any open wounds must be covered with a blue plaster.  Dont worry, we have a stock of blue plasters, so just let us know on arrival if you need one.
Liabilty.  We do not accept liability for the loss of any personal possessions whilst on our premises.

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Mayfield Farm Bakery Ltd

Mayfield Farm Bakery is passionate about fresh, quality  bread and baking and we have set up our Courses to share our knowledge.
We have a wealth of experience here in our Bakers and Confectioners and we enjoy meeting people and passing on our skills.
Our courses are fun, friendly and informal and you get to spend your day with like minded people learning a creative skill.
Check out our available courses, there is bound to be one to suit you.
Bread, the staff of life & king of the table!

Mayfield Farm Bakery Ltd

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