Advanced & Sourdough Baking Course 7th October 2026

Sourdough, Ciabatta, Fougasse and Cinnamon Buns On this course we will look at a wide range of breads using different flours and shaping techniques. We will use yeast, pre-ferments and a sourdough starter as well as taking a more in-depth look into the science behind the whole process. Some of the breads made will include Sourdough, Ciabatta, Fougasse and Cinnamon Buns. The workshop will be led by Chris Holister: Chris is an experienced Artisan baker, with expertise in viennoiserie and natural fermentation breads. Location: Bakery - Shipton Mill, Bridge Road, Frampton on Severn, GL2 7HE Booking: Book online. For more information, please contact us on 01666 505050 or email enquiries@shipton-mill.com. If you wish to be placed on the waiting list when sold out, please do signup on this page (notify me). Please note that further instructions will be sent to you prior to the course. If the course is a gift, please advise name of attendee(s) on the note section when placing the order. Price includes light refreshments and lunch. You will take home what you bake plus a selection of flours. Time: the day will start at 09.30am and run to 3.30pm.