Highs & Loaves Breadmaking Classes

Cardiff, South Glamorgan, Wales

5.0(160)·From £75.00 - £155.00·4h 30m

Classes from £75 run in Warren Carr's home kitchen in Radyr, Cardiff, with tea, coffee and lunch including wine provided throughout the day. This breadmaking school specialises in teaching artisan bread techniques using simple ingredients and methods that work in ordinary home kitchens, without requiring specialist equipment.

The classes span skill levels from complete beginners to more confident bakers, covering traditional British loaves, European breads, and advanced pastry techniques. Seasonal themes feature prominently, with Spring into Summer focusing on herb-infused breads like olive and coriander, brie and basil, and wholemeal rosemary loaves. The European Tour takes students across three countries in four hours, teaching French brioche buns, Italian garlic and tomato focaccia, and Mediterranean goat's cheese and mint bread.

The full-day Breadmaking for Beginners course provides comprehensive foundation training, covering five different breads including aromatic cumin and caraway loaf, traditional wholemeal, and butter-rich white cottage loaf. Students also learn related skills including sourdough basics, pasta making, and pizza base preparation. For more experienced bakers, the advanced C is for Croissants & Chocolate class teaches traditional French laminated dough techniques for creating croissants, almond croissants, and pains au chocolat, alongside chocolate-based bakes like sticky almond buns.

Most courses accommodate vegan dietary requirements, though the croissant class uses butter and eggs throughout. Students take home the breads they create, along with practical skills for recreating these techniques in their own kitchens.

The classes suit anyone wanting to learn traditional breadmaking in a relaxed home environment with personal instruction.

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Reviews

5.0 on Google

160 reviews - Read on Google Maps

Location

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7 Junction Terrace, Radyr, Cardiff CF15 8ED, South Glamorgan

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Information last checked: April 2026