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Proof & Crumb · baking school, Bristol
Floury questions, answered.
One-day classes for people who have never baked, and for people who bake every weekend. Pick your kind of day.
Sourdough, focaccia, rye
Bread days
I've never baked bread. Is that OK?
Most of our bread students haven't. You also work with a dough we made the night before, so you see every stage in one day.
Do I take my bread home?
Yes: two loaves, a jar of our 12-year-old starter and the recipe cards.
How long is a class?
10am to 4pm, with lunch at the big table: soup and the first loaves out of the oven.
Croissants, pain au chocolat
Pastry days
Can I really make croissants at home?
Yes, with a fridge and some patience. We do every fold by hand, with no machine, and you make your own dough.
Is it hard work?
There is some rolling, but nothing heavy. There are stools at every bench for anyone who wants to sit.
Can you cater for allergies?
We make dairy-free pastry on request. We can't promise nut-free or gluten-free: the kitchen uses both.
Layer cakes, vouchers
Cakes and gifts
Can I give a class as a present?
Yes: vouchers from $45, mailed in a card or sent by email, good for 12 months on any class.
Can I bring a friend?
Book two places together and you share a bench. Children from 10 come with an adult on our family Saturdays.
What if I can't make my date?
Move it free up to 7 days before. After that we move you once, for $15.
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