Workshop - 1 Sweet & Savory Focaccia and Raisin and Orange loaf

We will learn about, practice and discuss using our hands as tools to mix and shape dough.

We will discuss the importance of temperature and what to look for in flour and commercial yeasts.

Plus full instructions for making you own natural starter leaven (sourdough starter)

Each of our workshops build on the next to create a stable and balanced set of skills, for you to advance from.

We will talk through, mix, shape and bake a variety of breads using methods and techniques that will serve you well for…

Claire - 28 February 2020

Excellent class, really interesting, thoroughly enjoyed it and learnt a lot - I'd definitely recommend and would do it again too!

Jannette Kampinga - 25 February 2020

This was a great course. We made a wide range of breads (which all came out really tasty!) and learned about sourdough starters as well. Marcia is extremely knowledgeable and generous in sharing that knowledge, and has a lovely light touch in doing so. Very much recommended.

Obby Guarantee

We ensure quality. If your class doesn't reach your expectations, we'll give your money back.

Age Requirement

Flexible cancellation policy

Any class can be cancelled and fully refunded within 24 hours of purchase. See cancellation policy.

Baking Food

The Flour Union

Marcia is a professionally trained baker, having worked for several years using predominantly natural leavens and organic stoneground flours. As such she is has a great deal of experience making and using natural leaven (Sourdough starters) as well as shaping and baking the finished loaves of breads. She has worked with everything from 100% German Ryes, to soft open-crumbed Sourdoughs.

When she is not teaching one of our workshops across London, she can be found facilitating school based gardening and family intervention workshops, centred around healthy eating, both growing and cooking for an Islington Primary School.

Marcia runs ' The…