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Bakery School

Whether you’re a beginner or aspiring Bake Off contestant, Grants Bakery will soon be offering a wide range of speciality courses.  From classic baking to intricate patisserie, we’ll share our passion of creating only the best with you.

You will join us in our own dedicated craft bakery, the heart of our operation, and work with our highly qualified and experienced bakery and patisserie lecturer.  The emphasis is on having fun and giving you real skills with which to wow your family and friends.  Availability is limited so enquire in store as to the course calendar.

Course Overview

This one day course will develop your practical skills and knowledge of bread making. It will also give you the opportunity to gain an understanding of the different processes and ingredients used in Artisan and large scale bread making. You will also take home the breads you have made.

9am – 2pm

Hexham Bakery

£60

Who the Course is for

This course is for people interested in learning how to make hand crafted breads. You will learn about the ingredients used in bread making and why each one is used; develop your kneading, moulding, chaffing and finishing skills. You will also learn about the different processes (ADD & BFT) used in industry and their benefits and possible affects on health.

Course Contents

  • White Cobs (ADD)
  • Wholemeal Bloomers (BFT)
  • Shaped Buns (BFT)
  • Flavoured breads (ADD)

 

Skills

Hands-on practical skills including-

  • Kneading
  • Chaffing
  • Shaping
  • Weighing
  • Proving, Finishing and Baking
  • Ingredients studies

Entry Requirements

  • Due to food safety requirements during practical sessions please remove all visible jewellery, including facial piercing and keep nails short and polish free
  • Have full dexterity and have a good standard of personal hygiene
  • To be able to stand for long periods of time (support arrangements can be put in place if required)
  • Be able to communicate and work effectively with others

Learning Methods

  • Demonstrations
  • Q&A

Course Overview

This one day course will develop your practical skills and knowledge of bread making. It will also give you the opportunity to gain an understanding of the different processes and ingredients used in Artisan and large scale bread making. You will also take home the breads you have made.

9am – 2pm

Hexham Bakery

£65

Who the Course is for

This course is for people interested in developing their bread making skills. You will learn about the ingredients used in bread making and why each one is used; develop your kneading, moulding, chaffing and finishing skills. You will also learn about the different processes (ADD, BFT & Pre-Ferment) used in industry and their benefits and possible affects on health.

Course Contents

  • Cheese & Onion Bloomers (BFT)
  • Rye & Honey Bloomers (ADD)
  • Black Pudding & Caramelised Onion Cobs (Pre-Ferment)
  • Tiger Bread (BFT)
  • Sour Dough Starter (to be used in Advanced Course)

 

Skills

Hands-on practical skills including-

  • Kneading
  • Chaffing
  • Shaping
  • Weighing
  • Proving, Finishing and Baking
  • Ingredients studies

Entry Requirements

  • Due to food safety requirements during practical sessions please remove all visible jewellery, including facial piercing and keep nails short and polish free
  • Have full dexterity and have a good standard of personal hygiene
  • To be able to stand for long periods of time (support arrangements can be put in place if required)
  • Be able to communicate and work effectively with others

Learning Methods

  • Demonstrations
  • Q&A

Course Overview

This one day course will develop your practical skills and knowledge of bread making. It will also give you the opportunity to gain an understanding of the different processes and ingredients used in Artisan and large scale bread making. You will also take home the breads you have made.

9am – 2pm

Hexham Bakery

£70

Who the Course is for

This course is for people interested in artisan bread making. You will learn about the ingredients used in bread making and why each one is used; develop your kneading, moulding, chaffing and finishing skills. You will also learn about the different processes (BFT & Pre-Ferment) used in industry and their benefits and possible affects on health.

Course Contents

  • Roast Pepper, Garlic & Herb Focaccia (Sponge & Dough)
  • Ciabatta (Pre-Ferment)
  • Sour Dough Cob
  • Baguettes with Red Pesto

 

Skills

Hands-on practical skills including-

  • Kneading
  • Chaffing
  • Shaping
  • Weighing
  • Proving, Finishing and Baking
  • Ingredients studies

Entry Requirements

  • Due to food safety requirements during practical sessions please remove all visible jewellery, including facial piercing and keep nails short and polish free
  • Have full dexterity and have a good standard of personal hygiene
  • To be able to stand for long periods of time (support arrangements can be put in place if required)
  • Be able to communicate and work effectively with others

Learning Methods

  • Demonstrations
  • Q&A