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A Taste of the Past

Taste of the Past runs small cookery classes in home cooking but specialise in teaching bread making.  Our classes are small, with no more than 8 people for a friendly and relaxed atmosphere and lots of time for individual questions and help.  Lunch is included in the price of all our courses and includes, typically a home cooked soup, fresh breads, homemade chutney, cheeses and grapes followed by a small desert.


Our most popular class is Beginners Bread Making.  On this we start by explaining the different yeasts and flours available and then we go on to make 2 loaves of bread and a pizza for our lunch.  


European speciality breads course takes a detailed look at sour dough including how to make your own starter culture.  We also make poppy seed roll and pain viennois. You will go home with 3 interesting types of bread and a pot of active sour dough culture to carry on at home.


Mediterranean Breads covers croissants, ciabatta and fougasse.  There is not time to cook the croissants on the day so everyone will take them home with full instructions.


Breads of Britain is a new course launching in Spring 2016 and will include Sally Lunn, crumpets or muffins and a traditional, white bloomer. Each course includes a bread made with a basic dough mixture and then goes on to look at different types of mix or ways of using the basic dough.

Our courses all run in village halls in Surrey but we will are happy to do work shops and talks by invitation of other organisations.  Prices include all your ingredients, course notes, bread to take home, course notes, refreshments and a two course lunch  All of your washing up and weighing out will be done for you to help you enjoy your day a little bit more.

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