Learn the          

of Bread Making


with Joe & Geoff

Our course is aimed at anyone, from complete beginners to the more experienced home baker looking to advance their skills & improve consistency. We make a variety of bread including Sourdough, Ciabatta, Focaccia as well as more regular bread in a variety of shapes & we will demonstrate our effortless 24-hour no-knead bread.


The baking begins at 9am & we aim to finish between 3.30pm, stopping at lunchtime for refreshments, which are included in the package.


At the end of the day, you will take away a pot of sourdough starter, some gifts to get you started at home, and all of the bread that you have made throughout the day!

Please read through our COVID POLICY before booking

"I Just wanted to say a big thank you to Geoff and the rest of the team at Cornfield bakery for the excellent course you ran last Saturday. It was a great experience – I’m amazed that you managed to fit in so much into one day – and the take-home goody bag was just what I needed – particularly the sourdough starter, which I am nurturing with due care and attention. Geoff has an infectious enthusiasm for his subject, and an encyclopaedic ability to answer any questions. Many thanks for the inspiration."

Brian Rook


'This was, quite simply, the best organised and most informative course I have ever enjoyed. Joe's skills and experience were communicated to us so clearly and followed up by the chance to try all these skills for ourselves. No question went unanswered, so I will have the confidence to use these techniques at home. The relaxed but business-like atmosphere, the delicious lunch provided, and the range of lovely breads created by ourselves and Joe really made the day memorable. I could not believe the number of loaves, baking and useful gifts I staggered away with after a day that sped past so quickly. I will be sending my family on the course for their Christmas presents this year." 

Vivienne Rourke 

"Just to say that today’s course was truly brilliant, far exceeding my expectations. I really hadn’t expected to cover so much in so little time - and I also hadn’t expected to have quite such fun as I did. More than that, I hadn’t expected to be quite so exhausted after the day - but it goes to show just how much and how intense your course was! I have to say that your teaching was second to none, that you kept us totally engaged and working hard the entire day - your enthusiasm and depth of knowledge was remarkable, and your pleasure in your bread making completely infectious. We look forward to eating the fruits of my day’s hard labour - but, most of all, I look forward to making my bread this week using your methods. And if that turns out well, as I really believe it might, it will prove to be the most productive and worthwhile of Sundays for me in a long time. Many thanks once again - and please pass on my thanks to Kizzy, who also worked very hard today."

Michael Swaine

"The course was very enjoyable and useful. I went on many courses during my working life, some good, some awful. I've never met a course leader who worked so hard and was so keen to get the message over"

Gerry Thomas

"What a great day! Master baker Geoff generously shared his knowledge about the craft of bread-making with us, dispelling a few myths and teaching us the skills to make a wide range of 'real' breads using the best ingredients in traditional ways. We didn't waste a minute and went home with bulging bags of delicious breads to share with our family and friends. Oh, and lunch was wonderful!!"

Sue Robinson

"Thank you so much for a great day yesterday... Joe was so informative and very patient. I really felt I learned a lot, all the people in the shop were so friendly, delicious lunch and what a great going home bag! I can't see that I will be attempting the plaited loaf on my own but will certainly be doing the others!"

Annabel Hartog

"What a great day the Bread Course was! Relaxed, informative and Geoff is a great tutor. I had wanted to do a course like this for a long time as my attempts at making bread at home had been very average. Not anymore, I now have recipes and tips and my focaccia is wonderful – I can't believe it. My family and friends are so impressed and I am having so much fun baking and creating. Would thoroughly recommend the day to any prospective bread bakers."

Kevin Roberts

"I just wanted to say how very much I enjoyed yesterday's course, I learnt a lot from Joe about bread and  technique and thought he got it just right! We had a great lunch, the atmosphere was relaxed and friendly and we took home enough bread to last the year! We have all but finished the bloomer I made and it was absolutely delicious. I shall definitely make the sourdough bread next weekend with the starter you gave us. Many thanks again for a very professional course which I will recommend to others."

Trisha Scott

Cancellation Policy 
We ask for a minimum of two weeks’ notice to cancel or reschedule your booking. In the event of a late cancellation we will do our best to fill your place on the course, if successful you will receive a full refund or carry your payment onto another date, unfortunately if this is not possible you will subject to a loss of 50% deposit. For any cancellation made within 5 working days no refund will be given.