Learn about natural cultures, make a starter, mix new dough and perform the "autolyse" on it, practice stretching and folding, preshaping and final shaping

Finally, score loaves and bake them in a Le Creuset dutch oven and a Rofco bread oven

At the end of the course take away your bread, plenty of culture and flour, and you have made your first confident steps towards sourdough excellence

Courses are available for 100 euros pp, which includes refreshments and a light lunch, or 75 euros pp for a group of two or more


The three day residential course gives you a solid grounding in key aspects of artisan baking, covering:

Sourdough breads

The course features the "Tartine Country Bread" recipe. The course will include pizza and baguettes and there may also be the opportunity (time permitting) to make a light rye loaf, foccaccia, fougasse or bagels. However, our approach is to focus on basic bread techniques, rather than dazzle students with lots of exotic breads

We show students how to work with high hydration doughs in the range of 70-90%

You will have plenty of practice, and at a pace that you choose

Three full days gives you the ability to make your own sourdough bread "from cradle to grave". It covers the time span of more than 24 hours which is needed to ferment authentic sourdough, which is obviously not feasible on a one day course

The three day course has the further benefit that you can bake as much as you want on the morning after the course finishes. This means you are extending your tuition time beyond three days for free and can take home as many goodies as you can bake and as fresh as possible

Laminated Pastry

Laminating dough (interleaving layers of dough and butter) is an advanced technique which forms the basis for many types of delicious pastries and baked products. Examples are croissants, danish pastries, vol au vents, some pies and en-croute bakes, it's a long list!

We guide you through the process of laminating, retarded fermentation, cutting and shaping, proving and baking

Most commercial croissants lack flavour because they a fast-fermented. Our slow-fermented croissants, pains au chocolat and pains au raisins are delicious miracles of flaky pastry

Croissants are a tough challenge, requiring a lot of technical skill, but one that you will master with our guidance

Why Residential?

Because the process of slow fermentation means more than 24 hours for breads and 36 hours for croissants, it is important to be present during extended times in order to witness and monitor changes in the dough

Staying overnight might sound unecessary, but in reality you will find lots of spare time, especially during the afternoons, to relax and chill in the guest lounge or patio. You might find time during the course for a half-day or evening trip to Granada (the Albaycin, Sacromonte, but NOT the Alhambra which warrants a full day)

Check-in is on a Saturday, staying four nights with check-out on the Wednesday

The cost is 595 euros pp and is all-inclusive (all meals plus refreshments and complimentary pickup from the airport, train or bus station in Granada). The course can be extended at a cost of 150 euros pp per day. People wishing to stay longer in order to sightsee can pre-book at a cost of 40 euros per night on a BnB basis. You can learn more about residential courses and accommodation here


We can tailor your course content, over one or more days, with or without accommodation, to include any of:

  • Sourdough Pizza, Baguettes, Focaccia, Fougasse or Bagels

  • Laminated Pastry

We also structure one day courses for students who want to start their own micro-bakery. This will cover the hygeine, premises and food standards generally required before starting a licenced business, with practical advice on how to plan and grow the business

Students can also learn how to work with very high hydration doughs, work with "ancient" wheat and cereal grains e.g. spelt, khorasan, and learn how to incorporate other natural ingredients into the bread