International Baking Bread Making Sourdough Pizza & Focaccia Artisan Bread

Ma Baker

5.0(402)·From £90.00 - £150.00·4h

Wrexham's Ma Baker operates from the village of Overton on Dee, where founder Liz Wilson has transformed her focus on bread-making into both an artisan bakery and dedicated bread school since 2013. This combination of commercial baking and teaching creates an authentic learning environment where students work alongside a working bakery. The school specialises in Bread Making and Sourdough classes, welcoming complete beginners through to experienced bakers seeking to refine their techniques. The four-hour Introduction to Bread class from £90 covers fundamental skills including kneading, shaping and understanding yeast science and gluten development principles, with students taking home a substantial collection of their baked goods plus recipes. Those drawn to Italian techniques can master focaccia, ciabatta and two styles of grissini in the Italian Bread Class, learning to work confidently with sticky dough. The Artisan Bread Class explores more elaborate techniques, teaching students to incorporate mixed fruits into round loaves, create seed-topped fougasse with flavoured salts, shape honey brioche, and fill soda bread with blue cheese and walnuts. The Introduction to Sourdough extends to six hours for £150, providing comprehensive training in starter management, shaping techniques and creating five different sourdough breads, with students receiving their own starter culture alongside recipes and freshly baked loaves. All classes maintain small group sizes and include ingredients, equipment, morning tea, lunch and comprehensive recipe collections. The relaxed atmosphere in the purpose-built bakery space combines hands-on learning with individual guidance. Ma Baker suits anyone eager to understand bread-making science while mastering practical techniques in a genuine working bakery environment.

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