Your AGA is perfect for baking pastries and rich yeast dough. We offer two full days of ‘hands on’, personalised bakery tuition. The course is tailored to the new AGA owner and their guest who would love to make a variety of breads including sourdough and English muffins as well as Danish pastries, brioche and croissant.
Prior to your visit, we will have chatted through your course, during a ‘phone conversation or an exchange of emails. Please arrive from 3pm onwards to check in, the day before your course. A teapot will be warming on the AGA alongside a batch of homemade biscuits, ready to make a brew. Settle beside the farmhouse table for ten minutes or so and we will chat through the schedule to ensure the following day covers all of your expectations.
Have a great night’s sleep and awake to an AGA cooked breakfast or a continental tray brought to your room.
We plan to start cooking by 10.30 am. Both days include ‘hands on cookery’ but most of the preparation will already be taken care of. We also have a lovely helper to make sure all of the washing up magically disappears.
Milk Bread or English Muffins or begin a Sourdough fermentation with our starter.
Prepare Croissant, Danish Pastries and Brioche
Prepare a Seasonal Vegetarian Lunch
Rich Butter Pastry or Rough Puff
Focaccia or Pizza for Lunch
Finish Croissants and Danish Pastries
Profiteroles or Fresh Fruit Tart
At the end of the two day course you will take home a file that is full of useful recipes, tips and information and following your time here, we will send you electronic copies too. If there are any questions that arise after your time with us, Lisa promises that you can contact her for help and advice by email or a prearranged telephone call.
Lunch and ample refreshments will be included on both days. During each day, there will also be short break, allowing you time to wander down to the River Allen or visit the Church in St. Giles after lunch.
The tuition will draw to a close by 5.30 pm on day one and supper will be served at 7 pm. This will give you the opportunity to ask any additional questions. Farmhouse bed and breakfast is included and the class will continue on day two from 9.30 am. The baking course will finish at approximately 4.30 pm when we will enjoy a pot of tea together before you pack your baked goods to take home with you.
Two full days of personal baking tuition for you and a guest
A two night farmhouse bed and breakfast stay (double occupancy) in the Orchard Room
Farmhouse supper on the evening of day one
Light, vegetarian lunch on both days as well as ample refreshments
A recipe file including useful AGA cookery tips
Sophie and Lucy from the Channel Islands
‘We’d been before and learned a lot about general cookery, this time we wanted extra tips about baking specifically. The amount of knowledge we gained from Lisa’s experience was huge and has made a massive difference to my confidence in using my AGA. We also stayed overnight as the house has rooms available too and it was just lovely – crisp linens, fresh flowers, local produce and fresh eggs for breakfast! Highly recommended!’