
Launching peel
Gozney Pro Placement Peel, 14 inch. Perforated aluminium blade, coated, long handle.
One crisp pull backwards. No shuffling.

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With classes for up to eight participants in larger kitchens and from £20 for three hours of hands-on learning, Rise and Shine Baking brings personalised tuition directly to your home across North West London. Led by Agnieszka, who has been teaching since 2002, this mobile baking school specialises in transforming everyday ingredients into impressive treats whilst emphasising the wellbeing benefits of baking together.
The classes span both sweet and savoury baking, covering Biscuits & Cookies and Cake Baking with a focus on reliable methods that work in domestic kitchens. Sessions accommodate all skill levels and can be tailored for various occasions, from corporate team building to hen parties, with options for children and gluten-free requirements. The teaching approach centres on solving common baking problems and building confidence through achievable techniques using local and seasonal produce.
The Pretty Little Things class teaches students to transform plain biscuits into bakery-worthy treats, covering jam biscuits, coconut chocolate macaroons, and coffee pistachio crescents alongside reliable decorating methods. Students take home an impressive selection box of at least 24 biscuits, complete with homemade lemon curd or raspberry jam. The Fool-Proof Cakes session tackles the science behind successful cake making, addressing issues like burnt tops and flat sponges whilst teaching classics including chocolate cake, lemon drizzle loaf, Victoria sponge, and carrot cake.
One-to-one tuition and online classes are available alongside group sessions, with the flexibility to accommodate up to five people in standard kitchens. This personalised approach suits anyone wanting to develop their baking skills in familiar surroundings with expert guidance tailored to their specific needs and kitchen setup.
32 reviews - Read on Google Maps
91 Oaklands Rd, London NW2 6DD
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Three of the eleven things I use for pizza in my own kitchen. I own every one of them, and the photos are mine.

Gozney Pro Placement Peel, 14 inch. Perforated aluminium blade, coated, long handle.
One crisp pull backwards. No shuffling.

Unicook round cordierite stone, 30.5cm.
Perfect starting point, but preheat it far longer than feels reasonable

BOMATA · 0.1g precision · 5kg · USB-C charging
Weigh the dough, then weigh the balls.
The full list covers the cheap things that matter and the expensive ones worth waiting on.
See all 11 things I use for pizzaInformation last checked: April 2026

London
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London
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London
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London
Getting there
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Practical details
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From £20.00
Powered by Google
Getting there
Map data © OpenStreetMap contributors
Practical details
Venue features
Class format
£20.00
5.0 (32)