'Baking FROM the front line of the grain revolution'
two days of cooking and baking with the UK's finest homegrown flour
An exciting collaboration between Kimberley Bell (Small food Bakery) and visiting baker Graison Gill (Bellgarde Bakery, New Orleans) to create a sociable workshop; baking, cooking, sharing stories and exploring the techniques and flavour potential of single origin UK grown flour at Small Food Bakery including dinner and breakfast.
An introduction to working with UK grown speciality flour with a focus on wholegrain, biodiversity, whole farm and hand made. We will be baking using slow fermentation and wild yeast, and cooking using different grains including heritage and modern wheat; rye, spelt and barley; beans, peas and pulses. Recipes will explore how to use them to maximise flavour in bread, pasta & pastry. Held over 2 days and aimed at enthusiastic home bakers and professionals curious to expand their repertoire (but suitable for all levels) you will make your own dinner and breakfast as well as a bounty of delicious products to take home. Expect lots of tasting, sharing, convivial mealtimes, lots of animated discussion on the future of food and the politics of power. At the end of the course you will receive copies of the recipes to take home, your own sourdough starter, enough food to feed your household for weeks and a passionate drive to support the grain revolution that is bubbling up around the world!
You will make:
Wholegrain sourdough using a biodiverse population wheat
Hand mixed, naturally leavened Ciabatta
wholegrain and alternative grain pasta
Pies & cookies with heritage and wholegrain flour
barley and spelt crispbreads
sourdough brioche, morning buns and doughnuts
Naturally leavened brioche with heritage flour
Course tutor: Kimberley Bell (Head baker, Small food) and Graison Gill (Head baker, Bellgarde Bakery)
Group size: Maximum 8 participants
Cost: £290 per person
Times: Day One 2.00pm until 10.30pm AND Day Two: 9am until 3pm
Location: Small Food Bakery, Primary, 33 Seely Road, Lenton,
Nottingham NG7 1NU
This course includes all refreshments, dinner and breakfast and a hand printed Small Food apron. All ingredients, equipment and recipes are provided by the bakery.
To book, please complete the form opposite.
If you are interested in bespoke training or booking a custom group workshop on a date to suit you please email me, we would be happy to arrange this for you (groups of 6 or more).
If you have any questions please email:
workshop BOOking form
upcoming dates :
MONDAY 20th and TUESDAY 21ST AUGUST 2018 (now fully booked)
If you would like to join the waiting list, fill in the form below. You will receive confirmation by Email if a place becomes available.
The workshop costs £290 per person. A non-refundable deposit of £90 is required to secure your booking with the balance paid in full anytime up to two weeks before the workshop.
You can cancel up to 14 days before the event to receive a refund minus your deposit.
Here's what people have said about our previous workshops:
"The workshop was pretty perfect, and one of the best learning experiences of my life. Most of all, I loved the amazing food, company, the joy of sharing good food together. I totally want everyone I know to do this course."
"Every part of the course fitted perfectly together to create a wonderfully unique experience.... underpinned by a genuine and honest commitment to good real food which appears to be the Small Food Bakery's raison d'être."
"Being part of the course felt like being part of a weekend long conversation and celebration of good, honest, real food. It was a special experience to be part of, and as well as making sourdough I also made some friends!"
"I learnt so much in such a small amount of time and it has already taken my baking to another level.
The course was very good value for the monies spent, Thank you. "
"The workshop exceeded my expectations. It was so much fun and I hope there will be others in the future"
Please note that places are extremely limited, the group size will be maximum 8 so book early to avoid disappointment.