Canterbury Baking School

I've just completed a fun and informative one-day sourdough course with Vicky in her fabulous teaching kitchen. Vicky is a great teacher bringing in nutritional information as well as teaching the delicate skill of bread baking. We were milling our own flour (and not just any grain but wonderful ancient ones) and making many different loaves and flat breads. What with a delicious lunch I was literally overflowing by the time I was going home. It was a thoroughly enjoyable day that I highly recommend.
Apr 17th, 2023

I had a great time learning to. Make bagels Victoria is a great teacher I thoroughly enjoyed it
Dec 25th, 2022

The two day Sourdough Masterclass was all I hoped for, both from the knowledge point of view, and, particularly, concerning the 'feel' of the processes, and the physical confidence of handling and judging dough as part of the art of sourdough baking. For me, and perhaps that's just me, at a deeper level, there was something about 'being' in the natural world of sourdough bread as much as there was about 'doing' - great! I have been baking sourdough for several years now, and this course added a great boost to my sense of 'being at home' in the sourdough-baking world. Vicky and her assistant were immensely welcoming and helpful, and Vicky's mastery was very helpful and supportive.
Sep 2nd, 2022

Vicky is a great teacher, the workshops are run in a very cosy and relaxed atmosphere, although we all worked very hard. A wonderful way to spend the day and learn about the ancient way of milling grains & the benefits of the sourdough fermentation process! And of course, the food is out of this world delicious!!!
Sep 3rd, 2021

We went to Canterbury Baking School for an Italian themed workshop and we loved it! Vicky talked us through (and showed us) every step to make the perfect pizza dough and the best handmade fresh (egg) pasta. We chose our flour (between white, spelt and kamut) and we milled it from the grains. We made a half white half kamut dough and a half white and half spelt dough. Then, we started with pasta: we made kamut pasta! Something new for me. I am Italian and when I lived in Italy I used to have pasta every single day. White pasta, from the shop. And now I get to make my own, with a different, healthier flour! How interesting! And how satisfying is to see the long thin tagliatelle come out of the machine from a thicker harder dough! I loved making them! Vicky will also teach you how to make filled ravioli at an ordinary pasta workshop and she will answer all your questions about pasta making. When the pizza doughs were ready we divided them in smaller doughs and put all the toppings on: tomato sauce (which we prepared!) and mozzarella are a must, then you choose what else to add. We then tested the very new wood burning pizza oven in the garden! Absolutely great and professional! We had some pizzas to share and we cooked our handmade pasta and seasoned it with a lovely Italian home made sauce. It was delicious! Vicky also showed us how to make a loaf of bread which we took home with us. We didnt have time to make focaccia because we relaxed and talked a lot (it was really interesting!) but we have the recipe. We also tasted Vickys very own vegan ice cream! Wow! It was all perfect, relaxing, fun and instructive! I can lt wait to attend again. Vickys knowledge is vast and she is a very good teacher.
Sep 16th, 2021