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The Dough House

Stratford-upon-Avon, Warwickshire

5.0(107)·From £118.50 - £135.50·4h

Classes at The Dough House start from £118.50 and run for two and half to four hours, with all ingredients and equipment included in the price. This baking school operates from founder Fulden's home kitchen on Ely Street in Stratford-upon-Avon, creating an intimate and homely learning environment beneath a beautiful floral roof. The school specialises in traditional and international baking techniques, offering classes that span classic British afternoon tea, artisanal bread making, and Mediterranean-inspired baking. Each session welcomes bakers of all skill levels, from complete beginners to seasoned enthusiasts, with hands-on instruction that covers both fundamental techniques and the science behind successful baking. The Traditional Afternoon Tea class teaches students to create a complete British spread, including sweet and savoury scones, mixed berry jam, chocolate fudge cake, Victoria sponge, and seasonal citrus posset. Students take home leftover baked goods, a mini jar of jam, and an antique piece of crockery as a souvenir. The comprehensive Bread class covers French baguettes, rustic seeded rye rolls, brioche knots, and Mediterranean plaited halloumi loaf, concluding with a meal featuring the freshly baked breads alongside cheese and charcuterie. For sourdough enthusiasts, both the Sourdough Bread and Sourdough Pizza classes provide four hours of intensive instruction in fermentation science, starter maintenance, and traditional techniques. The bread class produces four different loaves plus sourdough starter and wooden baking trays to take home, whilst the pizza class explores Italian, Turkish, and French styles. The Mediterranean Afternoon Tea offers a cultural journey through French galettes, Italian tiramisu crepe cake, Turkish semolina cake, and Greek pogatsa pastry pockets. The school suits those seeking authentic, technique-focused instruction in an intimate setting where learning extends beyond recipes to understanding the craft itself.

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