Baking Courses

Seasoned’s range of baking courses is one of the most varied in the UK. Many of our courses are taught by BBC Great British Bake Off finalists as well as award-winning patisserie chefs. We’re privileged to work with a variety of bakers who share their love and passion for different baking styles.

From creating an intricate opera cake on one of our patisserie courses to baking perfectly flaky croissants, our courses cover everything. You’ll even be able to take home some of your delicious bakes to enjoy with your friends and family. Book your baking course online or give us a call on 01283 711 681 if you have any questions.

£185.00
Perfect your patisserie skills under the expert guidance of award-winning patisserie chef Will Torrent in a fun and action-packed day.
  • Fri 23rd Oct 2020 9:30am Spaces Available
  • Sat 24th Oct 2020 9:30am Spaces Available
  • Thu 05th Nov 2020 9:30am Spaces Available
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New

£175.00
This dessert course covers the finer elements of plated desserts and making tiny piped meringues and pâte de fruits, through to an indulgent chocolate mousse and a comforting sticky toffee pudding with a twist.
  • Thu 22nd Oct 2020 10:15am Spaces Available
  • Fri 06th Nov 2020 10:15am Spaces Available
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£175.00
We will show you some classic techniques aimed at adding sophistication to your bread making skills and a selection of bakes with which to impress your friends and family.
  • Sun 04th Oct 2020 9:45am Spaces Available
  • Sun 01st Nov 2020 9:45am Spaces Available
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£175.00
Learn the art of Sourdough Bread Making on our sourdough making course.  Suitable for people who either beginners or those who have tried making sourdough before and want tips and tricks on how to succeed at home.  Previous course participants have gone onto make sourdough successfully on a weekly basis at home, transforming their home kitchens into mini bakeries!
  • Mon 02nd Nov 2020 9.45am Spaces Available
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£185.00
Join us for a brilliant baking course where you master the basics of baking under the guidance our expert chef, Beca Lyne-Pirkis