Description
Step back into the past and bake bread in a traditional wood fired oven. Learn about classic methods which have been used over the last 100 years. The Barm method using yeast from beer brewing; the overnight dough method for split tin loaves; the sponge method for plait and cottage loaves; the sourdough method for country loaves and rye bread from Europe. On this course there will be the opportunity to learn bread shaping skills and to enjoy the fun of loading and unloading the large Masonry Oven with a 9 foot Peel. Our courses are ideal for family or friend groups or work colleagues to have a shared experience. We offer a discount for groups of 5-6 people when all booked together.
What's included in the price?
Snacks and drinks will be provided throughout the day. You will take home all the bread you make, around 10 loaves each. Also a sourdough starter. Wheat or rye will be available for folk interested to take home.
Duration
8 hours
Cancellation policy
Easy - Cancellation and a full refund can be obtained up to 2 weeks before the course starts
Maker
Mairsbakehouse was set up in 2006 to provide bread at local shops / markets and home delivery . We baked mainly sourdough loaves and vegetarian pasties . we baked 3 times a week , most bakes were 250-300 loaves and 50 pasties . All baking was done in our wood fired masonry oven . The bakehouse is attached to our home . We have been off grid for 33 years , power for last 22years from a small wind turbine. Rick's baking experience began in a traditional bakery in 1978 baking traditional yeasted breads . We no longer bake for sale but share our baking experience through our courses .
Suitable for
- Adults
- Seniors
- Teenagers
- Wheelchair users
- Limited mobility
- Parking provided
- Engagement, birthdays & anniversaries
- Corporate days out & team building
- School holiday workshops & activities
- Suitable for beginners
FAQs
Price per person £ 130.00 There is a 10% discount if a group of 5-6 people book together .
Participants are welcome to bring a friend or partner along who is welcome to explore the farm grounds. Please no dogs though, as there is livestock on the farm. If the partner or friend wishes to join us during our breaks, please inform us before arriving so we are able to provide enough snacks and drinks for everyone. Although friends and partners are welcome to look around the bakery, space is a bit limited so this is only possible during breaks.
Toilet facilities are available adjoining the bakery. There are fields by the bakery where partners/friends accompanying course participants are welcome to walk. As we enjoy a lot of rain here, wellies or strong shoes are advisable.
10.a.m, finished by 6.pm. Please try and arrive about 9:30 am so course can start at 10:00
Our farm is accessed from the main road by a one mile long shared track. The track is firm but does have some potholes on the early part of the track. Not very suitable for low suspension cars. Our family access it with standard cars like Ford escort, four wheel drive is not necessary. As the Farm track is shared with a livestock farm, there may at times be one or two gates to open and close.
We are situated on a farm and there is plenty of space for parking.