“Dark crusts, fluffy insides, full of flavour - sourdough bread is ever popular and with good reason. I’ll show you how to successfully bake your own delicious, nutritious loaves at home.”
Tomek Mossakowski, Professional Baker
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*: £71 (£58 Concession**) inclusive of VAT, includes delicious sourdough bread served with dips and salad.
* 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: email@example.com / 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.
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.