Baking Classes at The Next Loaf
Rebecca, an experienced and empathetic teacher, enjoys sharing her love of baking with hundreds of enthusiastic pupils every month - there are so many repeat customers they’ve become baking friends!
Whether you’re looking to gain more confidence or you’re an experienced baker wanting to add to your existing skills, there’s a class to suit you. Full day, half day or evening options are available for a solo project or a fun day out with a friend or loved one.
“Given the length of the day, quality of the teaching, hospitality and take home it is value for money and to be highly recommended. ”
“Just to let you know my wife returned after the sourdough class full of praise for the day and organisation of the event. I have been enjoying an excess of goodies! ”
With the exception of two August classes at Waterloo Farm, ALL scheduled classes take place at The Next Loaf, Wenhaston, Suffolk.
To book a class just click on the class description below and you’ll be directed to more information on that course and where your preferred date can be selected and payment made.
Half day classes include refreshments on arrival and mid morning. All-day classes include refreshments and a light lunch with a glass of wine or beer. Evening pizza masterclasses include a drink, your pizza and a dessert. Each class includes all equipment required.
Rebecca also runs bespoke private classes for parties, team building and special occasions - email thenextloaf@gmail.com to find out more.
Age requirements: the classes are not be suitable for under 16’s. Minors under the age of 18 must be accompanied by an adult who is also participating.
SOURDOUGH BAKING - FULL DAY CLASS
Frustrated by inconsistent sourdough bakes? Then this is the class for you.
Learn the fundamentals of sourdough and working with wild yeast– mixing, shaping and baking so you can recreate this wonderful bread time and time again at home.
SCANDINAVIAN BAKING - FULL DAY CLASS
Learn to work with a range of flours, wholegrains, seeds, flakes and traditional Nordic spices to create traditional wheat, rye and wholegrain breads.
INTRODUCTION TO BREAD MAKING - FULL DAY CLASS
Learn the fundamentals of bread baking – sweet and savoury – you’ll never regret learning this lifelong skill. You’ll be mixing, shaping and baking throughout the day and leave confident to be able to recreate these, and many more, recipes time and time again at home.
EUROPEAN BAKING - FULL DAY CLASS
Take a little tour around Europe and learn to bake delicious regional speciality bakes.
FRENCH BAKING - FULL DAY CLASS
Learn to shape and bake baguettes, flaky croissants and pain au chocolat , buttery brioche and a long fermented pain de compagne you’ll be proud to serve at your table.
SOURDOUGH PIZZA - EVENING CLASS
In this 3 hour evening class you’ll make, shape, bake and eat sourdough pizza as well as create your own sourdough culture.
SOURDOUGH WORKSHOP - WORKING WITH WILD YEASTS
Want to understand how to maintain a healthy sourdough culture, recognise the different stages of fermentation and raise your shaping game? This is the course for you!
Taste the flavours of Italy with this wonderful selection of breads, biscuits and sweet treats.
CHRISTMAS BAKING - FULL DAY CLASS
Get ready for Christmas with some delicious seasonal bakes.
This class focuses on the fundamentals of sourdough baking and will include working with different grains to produce a range of bread, using a wood fired oven and learning to maintain a sourdough culture ready for bread baking.
This class is suitable for someone with some experience of sourdough bread looking to push themselves to the next level as well as achieving consistency in their bakes.
In this class we’ll be taking our Easter inspiration from a range of cultures to produce a range of breads and buns to take home and share with friends and family.
Learn to make a flavoursome tinned loaf, soft, floury baps and cheesy garlic dough balls with a tasty dip, While your dough is proving we’ll learn to make and ice some gingerbread cookies and whip up some salted caramel cupcakes.
SCANDINAVIAN BAKING PART 2 - FIKA
Create memorable ‘’fika’ moments for you and your family as we learn laminating techniques for sweet fruit filled Danish pastries and mix, shape and bake sticky tosca buns, cardamon knots, cinnamon buns and much more.
In this class you’ll be taking inspiration from the amazing bakes we enjoy in England. We’ll be sharing the secrets of how to mix, shape and bake a delicious overnight seeded bloomer, traditional English muffins, an enriched dough for Chelsea buns, a flaky shortcrust pastry for Eccles cakes and a sticky yeasted malt loaf.
BREAD BAKING FOR SENSITIVE TUMMIES
This class will focus on bread making processes and grains that promote better digestion and gut health. We’ll be working with long fermented doughs which are easier on the stomach due to their prebiotic qualities.