Bread making with Chef Michel – March 2027

Learn the Foundations of Sourdough

First, you’ll discover what makes a great sourdough culture, also known as a starter. Sourdough is created from a simple mixture of flour and water, which naturally develops wild yeast and lactic acid bacteria over time.

Understand Natural Fermentation

Next, you’ll explore how sourdough bread is made through natural fermentation. During this process, naturally occurring yeast and lactobacilli work together to develop flavour, texture, and structure. In addition, the lactic acid created during fermentation gives sourdough its distinctive tang and helps improve its keeping qualities.

Bake Traditional Easter Hot Cross Buns

You’ll then learn the art of making Chef Michel Nijsten’s Easter Hot Cross Buns. Throughout the session, you’ll master the techniques needed to create traditional spiced fruit buns finished with a sticky glaze and classic pastry crosses. Although they are especially popular at Easter, these delicious buns can be enjoyed all year round.

Master the Art of Plaited Bread

Finally, you’ll perfect the skill of creating a beautiful three-strand plaited loaf. As you practise shaping and presentation techniques, you’ll learn how to give your bread a professional and eye-catching finish.

Dietary Requirements

Please note: we reserve the right to adjust the dishes covered during the course in order to accommodate the dietary requirements of our guests.

Discover the Foundations of Artisan Bread-Making

Enhance your baking skills by exploring essential bread-making techniques and styles. Throughout this hands-on experience, you’ll build confidence as you move from baking theory to practical kitchen skills.

Create and Maintain a Sourdough Starter

To begin, you’ll learn how to make and maintain a sourdough starter. This forms the foundation of naturally leavened bread. By mixing flour and water and feeding it daily, you’ll create a lively starter full of flavour and character. You’ll also gain a better understanding of the fermentation process and how it improves artisan bread.

Understand Hydration and Proofing

Next, you’ll explore dough hydration and proofing. Hydration refers to the ratio of water to flour and plays an important role in dough texture and gluten development. Proper proofing then allows the dough to rise correctly, creating bread with a light texture and airy crumb.

Explore Different Types of Yeast

In addition, you’ll compare fresh and dried yeast. You’ll discover how each type affects flavour, texture, and fermentation time. Fresh yeast often produces a richer flavour, while dried yeast offers convenience and a longer shelf life.

Bake Traditional Hot Cross Buns

You’ll then create classic sourdough Hot Cross Buns. These traditional spiced fruit buns feature a signature pastry cross and glossy glaze. Although popular at Easter, they can be enjoyed all year round.

Master Essential Dough Techniques

As the workshop continues, you’ll practise important dough-handling techniques, including stretching, folding, and kneading. Stretching and folding help strengthen the dough gently, while kneading improves texture, elasticity, and structure.

Learn the Art of Shaping and Braiding

Finally, you’ll learn how to shape and braid dough to create beautifully finished loaves. By mastering a classic three-strand plait, you’ll give your bread a professional and eye-catching finish.

Build Confidence in Your Bread-Making Journey

By combining these techniques with hands-on practice, you’ll develop greater confidence, skill, and versatility in artisan bread-making. As a result, you’ll be able to recreate a variety of delicious breads at home.

A One-Day Easter Bread Making Experience

This one-day Easter special bread making course takes place in the historic town of Eccleshall, set in the heart of rural Staffordshire. In addition, the venue is easily accessed from Derbyshire, Shropshire, and Cheshire. You’ll also find us just minutes from the M6, A51, A50, and A34. Furthermore, we offer free on-site parking for your convenience.

Full Support Throughout the Day

From the moment you arrive, our friendly kitchen angels will be on hand to support you. As a result, you’ll have everything you need to enjoy the experience. We provide an apron, all equipment, and all ingredients required for the day. Even better, we take care of the washing up so you can focus entirely on cooking and learning.

Taste and Enjoy Your Creations

Throughout the day, you’ll have plenty of opportunities to taste the food as you progress. In addition, you’ll enjoy a relaxed moment at our farmhouse table, where you’ll sit down and enjoy a freshly prepared pizza made by you.

Take Your Bakes Home

Later on, you’ll also prepare food to take home and enjoy. To help us reduce waste, we encourage you to bring your own containers to transport your delicious creations safely.

Course Times and Arrival

Our day courses run from 9:00 am to 3:30 pm. Moreover, you are welcome to join the team for morning refreshments from 8:45 am to start your experience in a relaxed way.

Further Information

Finally, more specific details will be sent to you by email once you have booked your course.

Michel has worked in many well-known kitchens across London. However, it was his move to Shropshire where he began his mission for using the finest locally sourced food. 

He worked more recently as executive head chef at the Albright Hussey Manor Hotel where he achieved 2AA Rosettes for nine consecutive years. 

Michel shares our passion for supporting local farms and preserving our heritage and open spaces, as well as helping the environment.  Read more about Michel’s experience here  

No prior experience is necessary for this course and the day will appeal to keen bread making enthusiasts.  The day will be a fabulous culinary experience and you will learn from Michel who is truly passionate about creating delicious food of known provenance. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.  

To ensure we can accommodate your dietary needs, please inform us of any allergies or specific requirements at the time of booking before your experience.

While we strive to cater to various dietary preferences, our kitchen handles all 14 regulated allergens and other known allergens. Despite taking appropriate steps to manage cross-contamination, we cannot guarantee that our dishes are free from trace amounts of these allergens.

If you have severe allergies, please contact us directly to discuss how we can best assist you.

Book online or call us on 01785 851911 if you have any questions.

Please advise us of any allergens/dietary requirements prior to booking.