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The Latest Review
Vanessa’s courses are not just for home bakers. She really knows her stuff, and her enthusiasm to develop and progress your baking from wherever you are starting off is clear. Her inspiration and her passion for baking are obvious when you meet her.We started as domestic bakers and now have a retail bakery and shop. After nearly two years trading we felt the need to progress our baking and business to the next level and approached Vanessa for some fine tuning of baking technique and business advice.What we got was an insightful, whirlwind outside view of all we did. As a result we have more confidence in our baking.She showed us how to bake products that we hadn’t even thought we could do, expanding what we can offer and making us more exciting to customers. She showed us how to re-schedule our daily baking routine so that our bread is even better (plus we get an extra hour in bed!). Any commercial baker will know how amazing that is!We have so many ideas from Vanessa which we have started to implement, and will continue to put into practice over the next few months. Vanessa also makes herself available afterwards for on-going help and support. Definitely worth every penny. We would recommend Vanessa to anyone planning to start a bakery or, like us, wanting to progress their business to another level.
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Some of the sourdough recipes that we use on the sourdough courses use yogurt as an ingredient. It’s not hard to make yogurt and avoids consuming a wide range of additives, including modified starches, fructose, artificial flavourings, colouring and sweeteners found in many commercially produced yogurts. This recipe is taken from my last book, Food for Thought and is how we make our yogurt here. It uses just basic equipment that most of us have in our kitchens. Because it is live, it contains lactic acid bacteria which is helpful