Find 4-6 people and a suitable date on a weekday (not Wednesdays) for SOURDOUGH WORKSHOPS and I will be happy to teach you how to bake delicious bread.
The limited availability of cookery and baking classes is due to the fact that I am currently focussing most of my time and energy on my healing practice.
Sourdough baking- short course £60 (FULL)
Saturday 22nd June 2019 10:00-13:00pm @ Old Jockey
The idea of running a short sourdough baking workshop may seem totally crazy, yet it works. Consider this a deconstructed baking session where you will learn all the steps required for preparing and baking a sourdough loaf, but not necessarily in the right order. Proving basket, ingredients and a jar of active sourdough as well as drinks and snack of fresh sourdough are included in the price. Contact me if you would like to participate.
Sourdough baking- short course (FULL) £60
Saturday 9th February 2019 9:30-12:30pm @ Old Jockey
The idea of running a short sourdough baking workshop may seem totally crazy, yet it works. Consider this a deconstructed baking session where you will learn all the steps required for preparing and baking a sourdough loaf, but not necessarily in the right order. Proving basket, ingredients and a jar of active sourdough as well as drinks and snack of fresh sourdough are included in the price. Contact me if you would like to participate. Payment by BACS or cheque only.
Italian breads, baking workshop
Friday 30th June 2017 9:45-14:30 @ Old Jockey
Bread is one of the best loved and diverse food the world over, so why not getting into the mood for a delightful Spring with a selection of the great bread products from different regions in Italy? In this workshop, suitable for bakers of all abilities, we will bake together both savoury and sweet breads and at the end of the workshop, while some of our creations are baking, we will share lunch. All ingredients and recipes are included in the cost of the workshop.
Fresh Pasta workshop - flat and shaped
Friday 14th July 2017 10:00-14:30pm @ Old Jockey
Whether you fear your pasta machine hidden in a corner of the cupboard or are an accomplished pasta maker in search for new ideas and inspiration, this class is for you. You will make your own pasta dough, roll it and shape it to create tasty and versatile pasta dishes from around Italy for all occasions. You will also learn how to combine the right sauces to the right shapes of pasta using easy to follow directions and recipes. Payments by BACS.
I had a great time... Very inspiring! .... I will definitely make the biscotti and the panone. Lunch was fantastic and a lovely ending to a wonderful day. Thank you so very much. (Joanne)
Thank you Ottavia...I thoroughly enjoyed myself today. And just what I needed desperately...a bit of 'me time'! Can't wait to bake my first loaf of sourdough (Jo, Box)
Thank you for an excellent course. I'm looking forward to more baking and to learning with you again soon. (Matt, Box)
I would like to say thank you for such a fantastic day, you are very good communicators, I learnt quite a bit especially about working with dough. (Gill)
Thank you Ottavia! We had a wonderful day. We're all very excited about baking our first sourdough soon. Probably a pizza for the weekend as the ones we had at yours were amazing! (Ian, Bristol)
Ottavia, thank you for a most interesting and informative evening last night I learnt so much. (Joanne, Bath)
Just quick email to say a big thank you for your lovely sourdough workshop and the follow-up emails you sent. I thoroughly enjoyed it and am now enthused about the addition of sourdough to my baking life! (Suzanna, Bristol)
Just to say how much the girls enjoyed your class yesterday and how they came back buzzing with delicious goodies for us to taste! Thank you. (Rosie and Lily, Box)
Just a quick note to say how much I enjoyed the Spicy Christmas Baking from Italy. The whole experience was so enjoyable and I can’t wait to get started on some very special edible Christmas gifts. I so enjoyed your class and hope there will be more! (Jenny)
The bread course was everything I wanted it to be. It was so wonderful to learn lots of lovely new styles and methods of bread making and I will be definitely using all the recipes again both at home and with my students at school. (Victoria)
Ottavia, Thank you very much for presiding over the fastest three hours I have experienced in a very long time. Your enthusiasm for the subject was infectious. I cannot wait to fly solo. I must declare that the no-kneading method was a revelation that challenged every aspect that I had previously been taught and practised. (David)
Many thanks once again for your hospitality and for the wonderful Sourdough class today. It feels like I have been tapping around in the semi-darkness with my bread-making for so long and suddenly you have turned on the light, explaining many small details which, together, make a more understandable and complete picture. I couldn’t have got that just from reading books, but what I read now is more understandable having had the practical hands-on experience. (Simon, Chippenham)
I really enjoyed the course, and I thought you did well to organise such a wide range of people....I really do want to do the speciality pasta course when you launch it. (Amanda, Bath)
Thank you so much for a wonderful day on Saturday! We had such a lovely time and learnt so much!
Also I felt like what you taught us was achievable at home and made me feel like I could actually make pasta (which before I never thought I could!). (Genna, Colerne)