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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.
Most recent article
Sourdough and the human gut microbiome: I’ve long suspected that there is more to our health than we understand. My personal fascination with fermented food, and naturally leavened bread came about from trying to resolve my own digestive issues, which amongst other things prevented me from eating bread from my mid twenties for several years. Being a baker with a completely compromised digestive system was challenging. Throughout my teens doctors had enthusiastically prescribed me antibiotics, ironically for a health issue that as it turned out not to need them. I