Lekito

Delicious!! Had the Chocolate Babka as well as the Sourdough loaf and they were amazing. Highly recommend!
Feb 20th, 2023

I have been baking bread for ~15 months but have not ventured out of making sourdough. I was gifted this class and it did not disappoint. Keith is a kind and patient teacher and was able to help me through the process of making not only simple breads and rolls but also a dough lamination. Keith did a great job at highlighting skills and tips that would improve the quality and structure of your bread. Having the range of difficulties and types of breads but also applying similar techniques to all the different breads increased my confidence in my baking and also inspired me to try out difficult recipes I have been holding back on. Throughout the class, Keith was able to answer questions and offer to provide guidance on bread and baking processes off the cuff. Since a lot of my baking has been self-taught, having such a rich and knowledgable resource like Keith to discuss with and receive guidance from was invaluable. If you have any interest in bread at all, please take this class!
Jun 22nd, 2022

Take a Lekito baking course asap - you will not regret it! I just spent a delightful day with Keith learning how to bake a wide range of breads including a rustique, soda bread, challah and cheese twists. Do it for yourself and learn a new skill, or offer it as a gift to a loved one and enjoy the bountiful supply of breads they bring home (you can see my efforts below).
Apr 28th, 2022

Nov 25th, 2021

I recently had the pleasure of attending one of Lekito's breadmaking classes specialising in Italian breads. What a fantastic and full on day it turned out to be. Keith is a very professional and methodical teacher, giveing clear instructions for what turned outto be a very hands on experience. By the end of the full day course we had produced 7 different types of Italian breads, among them Foccaccia and ciabata. I came away with two large bags full of breads, and arm ache. I do a bit of home breadmaking but this was at another level - I was using muscles I never knew I had. This was a great experience and I learnt a lot from "the master" Thank you Keith! Photo only shows part of the day's work!! PS. Perhaps I shouldn't admit this, but I froze some of the breads and last week end we ate the last of the Ciabata. Just thaw at room temperature and blast it in the oven and 220 for 5-7 mins and it tasted just like it's been freshly baked!
Nov 7th, 2021