Bread Making New Forest

Classes from £230 are limited to just two people, creating an intimate learning environment where you receive personal attention from a classically trained chef who spent years working in top hotels before specialising in artisan baking.

Based in Lymington, Hampshire, Bread Making New Forest offers hands-on workshops that cover everything from traditional breads to international specialities. The school takes a practical approach, cutting through theory to focus on techniques that work in home kitchens. Alongside core bread making skills, classes extend to croissants and viennoiserie, gluten-free alternatives, pasta making, and even ventures into Indian flatbreads and traditional British pies.

The Classic Artisan Breads session teaches essential techniques like kneading, proofing and shaping while you create sourdough using a 46-year-old starter, brioche, baguettes and seeded knot rolls. Those seeking French authenticity can master slow fermentation methods using genuine T65 flour from France and finest Normandy butter in the Traditional Baguette & All Butter Croissants class. The school's gluten-free workshop addresses the specific challenges of wheat-free baking, producing soft sandwich bread, buckwheat seeded loaves, crumpets and brioche, though the kitchen environment may not suit all coeliacs due to potential cross-contamination.

More adventurous offerings include pasta making with Marino 00 flour, where you'll hand-roll dough and create filled ravioli and tortellini, plus learn three classic Italian sauces. The Introduction to Sourdough workshop demystifies starter management and wild yeast baking, sending you home with recipes, mature starter, and multiple loaves. Every class includes lunch featuring your creations, often accompanied by homemade sourdough pizza and wine.

The school suits anyone keen to learn practical baking skills in a relaxed, supportive setting.

Reviews

Location

1 Sylvan Cl, Hordle, Lymington SO41 0HJ, Hampshire

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