From Budding Bread-Maker to Master Baker

On this 10-week course, learn to master a breadth of baking skills and delicious recipes, from the classic enriched white loaf, to beautiful bigas breads like focaccia and ciabatta.

Become a master bread baker in just 10 weeks

Master foundational and advanced bread-making skills to last a lifetime on our 10-week Leiths Basics to Baker course.

Build a knowledge of yeasted doughs, naturally leavened breads, shaping and baking.  From bagels to bigas and focaccia to flatbreads, springy sourdough and rye bread to pizzas and a good old classic white loaf – learn advanced techniques with your classmates week by week from Leiths experts.

This is ideal for anyone who loves to bake and now wants to take their skills to the next level.

Find your enrolment date.

Professional course
Elevate your skills to new heights over 10 weeks.

Intermediate level
Requires moderate baking experience.

Certification
Earn a verified certificate of completion to validate your new skills.

Immersive experience
Unique, flexible, enjoyable, intuitive learning experience with like-minded students.

Cost:
£495

Gain your Leiths Certificate of Completion

Complete this intermediate course and earn your Leiths-approved Certificate of Completion to demonstrate your skills to others.

Learn baking the Workshop Way

The Workshop app is based on some simple science; an enjoyable learning experience means you’ll learn better.

With step-by-step video-guided lessons, an expert mentor giving real feedback and a small class of fellow students to learn alongside, the Workshop method is proven to help you get the most out of each course (whilst also being fun!).

Your week-by-week course curriculum:

Week 1. Yeasted Bread

You’ll be guided through essential bread theory and equipment. Alongside this you’ll make a starter, an enriched white loaf and use wholemeal flour for bread rolls.

Week 2. Pizza & Flatbread

You’ll be learning how to use your bread dough to make authentic pan pizza and spiced flatbreads.

Week 3. Bagels

Discover how to perfect the classic New York style bagels. Using a larger quantity of dough, you will learn how to shape, blanche, top and bake this chewy bread staple.

Week 4. Enriched bread part 1

You’ll learn how to work with a heavily enriched dough to create a sweet soft Chelsea bun filled with custard.

Week 5. Bigas part 1

You’ll be making an Italian biga to develop flavour in your focaccia.

Week 6. Wild Yeasted bread part 1

You’ll be making a nutritiously dense Vollkornbrot with a distinct chew and rye flavour.

Week 7. Enriched bread part 2

Another highly enriched dough to then master a chocolate, halva and orange babka.

Week 8. Bigas part 2

You’ll be bulk fermenting and using a biga to make classic ciabatta loaves.

Week 9. Wild Yeasted bread part 2

Master the complexities of a wild yeasted sourdough loaf, alongside practising the shaping, scoring and baking process.

Week 10. Croissants & pain au chocolat

You’ll be learning how to make laminated doughs, resulting in warm, buttery croissants and delicate pain au chocolat for a perfect breakfast pastry.

Love learning with Leiths and Workshop!

Basics to Baker: 10-Week Online Course

This 10 week course will teach you the fundamentals of bread making, from foundational bread making skills to more advanced techniques such as sourdough and croissants.

Each week, you unlock a new video-based lessons with your class that take you step-by-step through the process of cooking a variety of recipes. Our unique hands-on method of learning means you’ll be cooking from day one, with no need to read pages of theory in advance.

By joining the course, you will have access to the following through the Workshop app:

  • 10 units, unlocked weekly, guiding you through ~4 to 12 hours of cooking time each week.
  • Over 30 individual cooking sessions
  • Collaborative group chat with your own private class and mentor.
  • Feedback on your dishes from your class and mentor via a private in-app feed of photo uploads.
  • A Certificate of Completion after you complete everything on the course.

In addition to the core aspects of the course, you will also get:

  • Downloadable Leiths recipes and theory notes for you to keep.
  • Access to all video sessions for a full 9 months from the start date.

A ‘kit list’ of ingredients will be made available to you at the beginning of each session so that you can plan ahead. If you’re unable to find specific ingredients, advice on alternatives can be provided on request.

You will need access to a well-stocked kitchen, including at least a double hob (two rings) and an oven, preferably with a grill. In order to access the course content, you will need a smartphone or tablet and the Workshop app. A stand mixer with dough hook attachment is recommended but not essential. A comprehensive list of everything you will need for the course will be sent to you ahead of the start date.

Average cooking time: 4 to 12 hours per week.

  1. At the start of each week, you will be prompted to schedule (1 to 3) your practical sessions and to assemble all the kit you’ll need to start cooking.
  2. In every session, you will follow an expert Leiths teacher through a series of step-by-step videos in your own kitchen, learning directly through your experience.
  3. After each session, you will be asked to upload photos of your creations for discussion and feedback from your classmates and mentor.
  4. Once you have completed all sessions on the course, you will earn your Digital Certificate of Completion.
Unit 1

Yeasted Bread 

You’ll be guided through essential bread theory and equipment. Alongside this you’ll make 2 starters, an enriched white loaf and use wholemeal flour for bread rolls. 

Unit 2

Pizza & Flatbread 

You’ll be learning how to use your bread dough to make authentic pan pizza and spiced flatbreads. 

Unit 3

Bagels

You’ll be making classic New York style bagels, using a larger quantity of dough, learning how to shape, blanche, top and bake this chewy bread staple.  

Unit 4

Enriched bread Part 1

You’ll learn how to work with a heavily enriched dough to create a sweet soft Chelsea buns filled with custard.

Unit 5

Bigas Part 1

You’ll be making an Italian biga to develop flavour in your focaccia.

Unit 6

Wild Yeasted bread Part 1

You’ll be making a nutritious dense Vollkornbrot with a distinct chew and rye flavour. 

Unit 7

Enriched bread Part 2

Another highly enriched dough to then master a chocolate, halva and orange babka. 

Unit 8

Bigas Part 2

You’ll be bulk fermenting and using a biga to make classic ciabatta loaves.

Unit 9

Wild Yeasted bread Part 2

You’ll be mastering a wild yeasted sourdough loaf,  alongside practising the shaping, scoring and baking process. 

Unit 10

Croissants and pain au chocolat

You’ll be learning how to make laminated doughs, resulting in homemade croissants and pain au chocolat 

If you have any questions, please call (+44) 208 749 6400 or email [email protected]

We keep cohort sizes small enough for intimate, tailored learning but big enough to have a buzzy atmosphere. We try to open new classes when dates are selling out. If there are no spaces available, please do let us know. 

BAKING SKILLS TO LAST A LIFETIME

Only £495

Book your start date today to avoid missing out.
14-day money back guarantee.

Leiths School of Food and Wine, on Workshop

Leiths School of Food and Wine is unquestionably the top cookery school in Britain. Hundreds of career cooks have trained in Leiths’ renowned kitchens in West London since 1975, and they’re now transforming your home into their classroom.

With a philosophy grounded in teaching the individual within a close and collaborative community, they have put immense efforts into ensuring that their online course reflects their core values.

With Workshop’s unique learning experience, they are now able to teach hands-on cooking skills to people in their own homes, providing in-depth feedback and a close community network just as they do at their school in London.

View All Leiths’ Cookery Courses

★★★★★

“Leiths is the Oxbridge of the Food World.”

– Tim Hayward, FT Magazine

★★★★★

Leiths School of Food and Wine has “seen oodles of students start up their own businesses or work in Michelin-starred restaurants.”

– Kate Hilpern, The Independent

Frequently Asked Questions

Do I need to complete sessions at specific times?

Your class will be moving forward at a pace of 1 unit per week. However, after each unit is unlocked, you have the freedom to complete each session entirely at your own pace. You can also schedule your sessions for times that suit your lifestyle.

This course has been carefully designed to embrace the advantages of real-world, in-person learning experiences but in the comfort of your own kitchen. You will be taken through the subject matter week by week to give you the chance to digest what you’ve learnt whilst progressing at a steady pace alongside your classmates. Unlike a real-world course though, you will also have the opportunity to revisit sessions and practice whenever and wherever you like!

What if I miss a week?

There’s no need to worry if you have a holiday booked or have to miss a week or two during the course. You’ll have access to your course dashboard for a total of 12 months from your start date, and so you’ll have plenty of time to catch up if you need to.

How will I interact with my class?

Shortly before your course start date, you will be invited to introduce yourself to the rest of your class via messaging on the Workshop app.

Each week, your class will unlock a new unit together, encouraging you all to cook the same dishes in the same week. At the end of every session, you will be asked to upload a photo of your dish, which your class and mentor will be able to view, like and provide feedback on.

Can I try before I buy?

If you would like a taster of Workshop’s ground-breaking step-by-step video format, you can sign up for a taster session for most of Leiths courses, including Introduction to Patisserie. On the course webpage, navigate to the full curriculum information tabs and select “Try a Free Session”. You will be sent email instructions for how to download the app and the taster session.

How much contact will I get with my mentor?

You can contact your mentor directly through the app at any time, and will receive a response within 48 hours. Your mentor will also be able to grade and comment on your photo uploads with any feedback they may have.

When will I get to meet my class?

You’ll be able to log into the Workshop app and access your class group discussion shortly before your start date so that you can chat away and get acquainted!

What is the typical workload per week of the course?

With 1-5 practical sessions to complete each week, you can typically expect to be cooking for around 4-6 hours per week – depending on the recipe (and the student!).

Some recipes may take up to a day to complete when we take into account things like cooling, setting etc. Preparation is key!

Please be mindful to read through recipes and timeplans thoroughly as some recipes will require advanced preparation and setting time. And always make sure you have given yourself enough time and think about weighing up and cleaning down when planning your cooking sessions.

Will I get a list of all the cooking equipment I’ll need for the course ahead of time?

Yes, you can find an equipment list in the course curriculum, which can be downloaded on the course web page. We’ll send you a full equipment list and a list of good suppliers after you have purchased the course too. Make sure to keep an eye on your emails (including your spam folder) for this!

How long will I have access to the course?

You’ll have access to your course dashboard for a full 9 months from the start date.

Units (including video sessions and supporting materials) will become available week by week as your class progresses through the course.

How do I get my Certificate of Completion?

There is no assessment at the end of your course. Instead, you will be required to upload photographs of your creations after you have completed each session (regardless of the quality of the physical outcome).

Once you have uploaded a photo for every session on the course, your mentor will confirm that you have completed the course and you will be awarded your certificate. This will be emailed to you by Workshop and attached as a PDF for you to print off at home.

*What is your cancellation policy?

If you book your place over 30 days before your course start date, you can cancel your booking and claim a full refund within 30 days of your purchase.

If you book your place within 30 days of the course start date, you can claim a full refund within 14 days of your purchase.