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

Pizza Workshop

Mark Parrott

A really great value day, lovely people, lovely course and great instruction… a new skill taught and learned.. my second visit and I will return !

Anthony Glynn

Another excellent day's course with Giovanni. Learning about, preparing, cooking and eating traditional Neapolitan Pizza. Thoroughly enjoyed the day and the group interaction. Would recommend.

Learn to make delicious, authentic pizza from scratch

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.



Introduction to Sourdough bread making

Martin 07870884291

What a fantastic day. Well organised, really interesting with loads of practical help & tips.  If you love bread then this a course you will really enjoy & benefit from. Big thanks to Gio & his wife. I will be signing up for their bread course very soon.

Sunshine Goodfellow

I had step by step instructions, in the bakery itself, with an expert who is passionate about baking bread. From preparing the dough to kneeding and finally baking. It was an amazing experience to be taught the traditions and secrets of baking a sourdough loaf. A must for all bakers. 

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...


 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 ........

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.

Mayfield Farm Bakery

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Pizza Workshop

Age Requirement