The health benefits of sourdough and wholegrain baking
Four breads to make and bake in class, including classic sourdough, 100% rye and a flatbread
Detailed explanation and methodology behind the sourdough process
How to create and look after your sourdough starter
Advice on fitting sourdough baking into your schedule
A delicious organic lunch, your own starter, recipes and bread to take home
Tomek Mossakowski is a professional baker and Leiths School of Food and Wine graduate, with a passion for all things sourdough and sweet. He has worked at some of London’s top bakeries including The Dusty Knuckle and Brick House Bakery, where he developed his own sourdough recipes and taught classes on a weekly basis. Tomek previously taught English Literature at King’s College London before his career change into the wonderful world of bread.
Fee*: £75 (£60 Concession**) includes a delicious organic plant based lunch.
* This fee is used to fund our programme of free courses to vulnerable and low-income community groups. By attending a Made In Hackney masterclass you get a great day of learning AND you’re providing our charity with essential funds for us to continue our work with vulnerable community groups.
** Concessionary rate available for students, pensioners, unemployed and low waged
Refunds:we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.
Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.
For information: firstname.lastname@example.org / 020 8442 4266
Location: Made In Hackney, Food For All Basement, 3 Cazenove Rd, Stoke Newington, London, N16 6PA. Regretfully, the kitchen is not wheelchair accessible.