The skill of making your own bread is an essential. It’s fun, cheap, easy, healthier and you could argue even quicker than a trip to the local shop once you have the hang of it – especially if you are crafting these simpler forms on this introduction to breadmaking course.
Whilst you are mixing, kneading, stretching, shaping, rolling, stuffing, baking & tasting, Emily will teach you the secrets of bread making – the theory behind it- and you learn the art of creating three very different good doughs to slip into your busy life. At the end of this full-on afternoon, you take home these tasty warm breads to enjoy, leaving you hungry to make more and we also give you a few tips on how to make your own sourdough bread for those of you that wish to take things a step further!
What you will make:
Italian focaccia (garnished with rosemary, thyme, olives or tomatoes & garlic) (v)Ⓥ
Eastern Mediterrranean flatbreads ( & a couple can be stuffed with fresh cheese & herbs or lamb & thyme) (v)Ⓥ
Dark Irish Soda Bread (v)
Date: Saturday 21st May 2022
Duration: Half day course
Times: 1pm- 5.30pm
Venue: Gate 3, 43a Springfield Centre, Bagley Lane, Farsley, Leeds LS28 5LY
Emily Carey has been teaching people to cook classic and original dishes for over 8 years, driven by her passion to make home cooking more widely accessible.
Her childhood, in a home where good food, especially Mediterranean food was enjoyed, started her off on a journey of discovery and exploration. She developed an eye for good recipes and learning what foods work well together, adding to this a flair for bringing food and people together, and that became the basis for Get Cooking.
With a simple start in 2010, and the opening of an exciting and unique venue in Farsley in 2016, she has continually incorporated fresh ideas into the business.
All the ingredients, an apron and copies of recipes are all provided.
We also provide you with parchment paper + / or foil to wrap up your breads to take away but please bring bags to take these away.
Simply book online using our secure payment system and you will receive an automated email. Or if preferred, email (or ring) with details of the course you wish to book onto & we will send you an invoice with payment details. We confirm bookings once payment is received.
People are always welcome to join any of our weekly class courses that have already started subject to available spaces. Get in touch to find out more.
Just email us with the voucher details & course you wish to book onto and we will register you on. If the cost of the course is more than the value of your voucher we will send you an invoice for the difference.
Yes – there is a large free secure car park at Springfield Mill Commercial Centre where we are based.
We are just a minutes’ drive from the Outer Ring Road/ A6120. Turn off at Rodley Junction, as you head towards Rodley village turn right onto Bagley Lane (by The Owl). The car park to Springfield Mill Commercial Centre (Gate 3) is a few yards on- on your right. Or click here for address, map & more travel information.
We can adapt our dishes for most requirements but please do let us know when you book or drop us an email to discuss. We advise those particularly with a food allergy to read our Allergy Policy.
Yes there is wheelchair access to the cookery school, a wheelchair accessible toilet and two of our workstations can be lowered for wheelchair use – just let us know at the time of booking.
If you are aged 16 and over you are welcome to book on any of our courses. We usually suggest that those under the age of 16 join a course specifically designed for their age group.
We would not normally take any more than 10 bookings per course (sometimes less).
Yes absolutely. We welcome everyone on our courses whether you are an experienced or inexperienced cook. We provide extra support to whoever might need it!
Please don’t hesitate to ask any questions. We will get back to you as soon as we can. Email firstname.lastname@example.org or drop us a text on 07595510039.
What a lovely venue – such friendly hosts and a wonderful relaxed environment. (Kate)
It was well taught … and a lovely experience (Noorzana)
Brilliant. I now make all the breads at home really easily – even whilst running my business, and we have almost stopped buying supermarket bread! (Oliver)
Excellent instruction- relaxed, knowledgeable, approachable – exactly what I wanted. (Paul)
An outstandingly organised event which included a warm welcome. Emily is a superb host & guide (Jackie)
When our classes resume normal running, we want our customers to know that we do take the safety of
people being affected by COV19 very seriously and have introduced the following