Stoneham Bakehouse CIC
WHERE
Hove
What it’s like
Hands-in-the-dough bread workshops where beginners learn kneading and proving, then take home what they've baked.
You turn up knowing nothing about bread and leave with loaves under your arm. The workshops are built for beginners, walking you through kneading, fermenting and proving so you actually understand what's happening to the dough rather than just following steps blind.
Over the session you make two separate doughs, which get turned into loaves, rolls and flatbreads. That's a decent haul to carry home, and it means you get to compare how the same skills produce completely different results depending on what you're shaping.
Sessions run Thursday and Friday mornings and afternoons, plus Saturday mornings only, so if the weekend slot doesn't suit there's a good spread of weekday options to pick from instead. Fermenting and proving take time by nature, which is worth bearing in mind when you're thinking about how long to set aside.
There's no online booking link listed, so getting in touch directly is the way to sort a place. Worth doing sooner rather than later if you've got your eye on a Saturday morning, since that's the one slot each week with just the one sitting.
Plan your visit
What do we actually make?
Two different doughs across the session, which turn into loaves, rolls and flatbreads to take home.
Is this suitable for a complete beginner?
Yes, it's aimed at people who've never made bread before and covers kneading, fermenting and proving from scratch.
When are the sessions?
Thursday and Friday, 10am to 1pm and 2pm to 4pm, and Saturday mornings 10am to 1pm.
How do I book a place?
There's no online booking link, so you'd get in touch with them directly to arrange it.
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