At this class you will learn how to make a range of festive breads perfect for the coming holiday season, including Jewish braided challah, buttery brioche, traditional Dresden stollen and Italian panettone.
After this intensive workshop you will understand how eggs, fat, milk and sugar work to enrich doughs, how to shape braids, classic brioches à têtes, fruit-laden stollen loaves and tall panettones. We will also cover the importance of long fermentation periods, essential for developing complex flavours in bread, and how to fit bread-baking into busy lives. Plus you will learn how to use up leftover festive bread to make delicious puddings.
This class is perfect for anyone who wants to get baking for the festive season and spoil their friends and family with outstanding home-made treats. This is a hands-on class. You will leave laden with plenty of freshly baked bread and feeling confident to make more at home.
The workshop includes a delicious seasonal lunch showcasing different types of bread, with wine.
"Of all the people out there teaching cookery, your set up is the one I admire most."
"Thanks so much Anna - I had a brilliant time and really learnt a huge amount."
"That was the most amazing day. What a lot of very meticulous planning you had done to make it go so smoothly. You made it possible for us to get so much done and to have a really good time too!"
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What a way to see in the first of Advent!
Tasneem S attended in December 2013,
reviewed on 5 December 2013
While I'm not a huge fan of Christmas pudding, I do quite like a bit panettone over the festive season and had been on the look-out for a class that would help me learn how it was made. This class not only offered that but also allowed me to learn how to make Stollen, brioche and challah which was an added bonus.
Anna made us feel at ease with a friendly welcome which included toasted brioche and stollen before we set to work mixing up doughs and learning how enriching them with butter, eggs and fruit affected them. She broke the processes down step by step so that it didn't feel daunting and gave us lots of great tips and tricks over the course of the day. She did, admittedly, work us pretty hard before we had a lunch break but it really felt great to have made and shaped so many loaves. If you come to a class like this, make sure you bring a massive bag as you'll take home lots of yummy stuff you've made!
On another note, the panettone pudding we had post-lunch was an unexpected treat and fuelled my stollen decorating in the latter half of the day.
This class really exceeded my expectations and I would be happy to take another class with Anna in the future
Culinary Anthropologist responded on
5 March 2014:
Hi Tasneem, a belated thank you for this lovely review! Means a lot to me, so thank you. Keep up the baking, and come and see us again sometime! Anna