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Please contact us for availabilty for advance, private group bookings at classes@openbakery.co.uk . Once we're good to go, we will require a minimum deposit of 25% upto 28 days ahead of the booking date.  The deposit will be refunded if cancellation is made before 28 days of the event, if the booking is cancelled after this time the deposit will be lost. Payment in full can be made at any time once numbers are confirmed, and this can be done over the phone with a member of our Bakery team.  ... Read More

February 13th, 2024

Baking great bread at home is such a useful and rewarding skill to lear.  The results can give you deliciously full-flavoured bread. This class aims to dispel the myth that baking is a hard process - demanding crack-of-dawn starts and hours of kneading, and even then, fraught with possibility of failure!  We will show you that baking can be an incredibly easy and theraputic process that you can easily fit into your daily routine. If you've never baked before - ot you're a baker lover and looking for ways to build on your skills - this class is really useful. In this class you will:- -learn the correct way to knead and develop rye and wheat doughs -develop beautiful doughs with simple methods into different loaf shapes, baskets, bannetons and moulds -use technique, heat, moisture and, most importantly, time to artfully affect your bread -learn how to get artisan results in both traditional stone decked ovens and domestic ovens   YOU WILL MAKE, BAKE AND TAKE HOME: hand-moulded wheat, wholemeal and rye loaf; rye loaf made in a banneton, rye tin loaf; 2 artisan demi-baguettes LUNCH INCLUDED: there is also a break for coffee and baked chocolate fondants straight from the oven for a boost in the afternoon! FULL DAY CLASS: 12 noon - 5pm  (may end a little later) YOUR TEACHER: Justin Gourlay set up the Open Bakery in Brighton in 2010. He has been teaching classes since 2014 and Csaba Bozo, our Head Baker working with us since 2015 Under 16’s need to have a place booked and accompanied with a paying adult.   ALLERGENS : wheat gluten, rye gluten, milk (please contact for detailed allergen information)... Read More

November 10th, 2023

Up to 10 adults £480; Additional £40 per person after Max 20 adults Choose from of these classes: Pizza workshop  or  Focaccia workshop We offer a choice of pizza and focaccia making workshops, ending with everyone eating their amazing creations!  You will make the dough for the pizza or focaccia, and prepare your own toppings and sauces to dress and bake your pizza or focaccia.  You'll get to create and develop a dough to take home to use.   Bread Decoration and Cutting Fun, short bread  baking workshop, where we involve you in every part of the bread-making process -but with the clever use of the 'here's one we made earlier' method, so we miss out all the waiting for the dough to rise bit.  You get to  make and prepare your dough, cut and decorate your loaf - using scoring techniques and making your owen flour-templates for really professional results.     CLASS LENGTH: 2 hour Please contact classes@openbakery.co.uk for availablity   Allergens: wheat gluten, milk (milk free on request) Due to the size of our kitchens we cannot guarentee no cross contamination from other allergens... Read More

October 23rd, 2023

Get creative with our fabulous festive workshop! We provide everything you need to construct a traditional Christmas gingerbread house.   These houses make stunning xmas displays for your home. And they make beautiful presents, too.   Our chef will guide you through making and baking the gingerbread biscuit shapes, then show you how to build, decorate and adorn your gingerbread house with a lovely selection of edible decorations!   YOU WILL MAKE, BAKE AND TAKE HOME : your completed house, along with another freshly baked set of gingerbread biscuits to give away as a present, or to make another house yourself! YOUR TEACHER: Bianka has been a passionate pâtissier and cake-maker all her life. She makes the Open Bakery Christmas gingerbread houses every year. (And for her friends and family too, of course!)   2.5 hours £48    (minimum age 12 to be accompanied by an adult) 1.30 – 4pm Allergens: wheat gluten, egg, milk, almonds, sulphites, soya... Read More

October 16th, 2023

Venue address: 63/64 St George's Rd Brighton BN21EF 07939 879612 (to contact on the day of the class) 01273 609655 (general contact number) ONCE YOU'VE BOOKED... After you place your booking, we will email details about the day with another reminder nearer the time. Please check your junk folder as the email will include vital information about the day. PLEASE NOTE... Classes can be physically demanding and involve standing for long periods of time.  Please be aware, unfortunately,  we cannot provide sustained physical assistance throughout the class. We can cater for dietary requirements for lunches (on day courses), however we are unable to change recipes of the classes.  Please contact us for allergy information. REFUNDS AND CANCELLATIONS Should you wish to cancel and give at least 3 weeks (21 days notice) notice of the event we can offer a refund or suitable alternative date. We cannot guarantee to refund the money if less than 3 weeks (21 days notice) notice is given but will endeavour to fill the booking so we can refund your money. If someone is to attend in your place contact us as soon as possible so we can arrange any necessary alternative requirements. If for some reason we have to cancel the class you will be offered a full refund if we are unable to offer you an alternative date suitable to you. CHILDREN ATTENDING WORKSHOPS Under 16’s need to have a place booked and accompanied with a paying adult unless the class is a kids specific class.  Then we will require an adult on site to supervise the attendee. If you need any more information please email classes@openbakery.co.uk Back to classes... Read More

May 15th, 2023

A lovely workshop in which you explore regional wines – paired with your very own delicious festive creations! In this class you will be taught by our Pastry Chef how to create three tasty treats ; Marzipan Kartoffeln (almond marzipan dusted in coco), (almonds) Hazelnut shortbreads (wheat gluten, milk, hazelnuts) Chocolate Orange Mendiants, a traditional French confection composed of a chocolate disk adorned with nuts and dried fruit (soya, milk, pistachio, almonds, hazelnuts, pecans) Then joining you for the second half of the class will be our friends from Butler's Wine Cellar. They will take you on a wine tour sampling some of the best sweet, white and red wines that are great along side festive deserts. All the wines are vegan, sustainable and delicious! WINE PAIRINGS: Charles Frey Gewurztraminer Symbiose 2020 (alsace) Barbeito Malvasia (Madeira) Avalon Zinfandel (California) Cline Late Harvest Mourvedre (California)   There is a 10% discount on all wines ordered on the the night! 3 HOUR CLASS: 6–9 p.m. YOUR TEACHERS: Our talented Pastry Chef, Open Bakery; Cassie Butler-Gould and Henry Butler – Butler's Wine Cellar. See other classes  ... Read More

May 12th, 2023

Tommaso Giacomin, an Italian Pasta chef, leads this workshop in hand-cut ravioli and tagliatelle sharing his techniques to make “pasta fatta a mano” (pasta made by hand). This short class is perfect for beginners, or to enhance your pasta skills - using authentic, traditional methods. Tommaso welcomes you to the class, and tells you a little of his history with pasta over a classic antipasto and a glass of Prosecco! In this workshop you will:- - develop the perfect pasta dough (egg, or vegan) - roll and handcut the pasta by hand - prepare pasta shapes and traditional filling - cook to perfection and enjoy the pasta around the communal table YOU WILL MAKE, BAKE AND TAKE HOME: At this beginner’s class you will be making two portions of fresh handmade pasta (egg or vegan): tagliatelle/farfalle & ravioli.  You will then be able to enjoy one of the portions with your classmates and keep the rest of it for your family to enjoy at home. 2.5 HOUR CLASS: 6-8.30 p.m. YOUR TEACHER: Tommaso is a freelance Pasta Chef with over 10 years experience in hand made pasta making. Tommaso has learned the traditional techniques with his Nonna working at his family’s restaurant in Padova, Italy. He then went on to work in the food industry between London and Paris and is currently one of the event chefs for Pasta Evangelists. Allergens : egg, milk, wheat gluten  (milk and egg free on request) (please contact for detailed allergen information) Available for private bookings of up to 24 people, perfect for birthdays and hen parties!  Please enquire at classes@openbakery.co.uk for availablity See other classes  ... Read More

September 15th, 2022

OPEN BAKERY KIDS GROUP BOOKINGS Up to 10 children £380; £30 per additional child Max 16 children Minimum age 10 years Choose from: Pizza workshop

  • Get messy and prepare and make your take-home dough from scratch
  • Prepare, strain and cook a tomato, basil and garlic sauce
  • Get creative with pressing out dough to create the base, then dress with toppings of your choice
  • Bake in the oven then sit down and enjoy your freshly baked pizza!
Focaccia workshop
  • Get stuck in and make your light and fluffy take-home dough from scratch
  • Preparing ingredients to be used as toppings, including confit garlic
  • Get creative by dressing and baking focaccia dough
  • Bake in the oven then sit down and enjoy your freshly baked focaccia!

Sit down to eat is optional at the end of the lesson, or you can take your creations home to enjoy.  Everyone takes home recipe sheets with the tips you've learned.

CLASS LENGTH: 2 hours

PLEASE NOTE: There are two Open Bakery staff taking this workshop. Our policy is to have at least one adult attending to each 4 children. For example, if 13 or more children are booked there will need to be 4 adults in total, therefore 2 adults will need to attend with the group.
Please contact classes@openbakery.co.uk for availablity Allergens: wheat gluten, milk (milk free on request). Due to the size of our kitchens we cannot guarentee no cross contamination from other allergens... Read More

April 8th, 2022

We are delighted to be able to offer a class taught by The Great British Bake Off’s 2021 semi-finalist: Jürgen Krauss, a local Brighton resident! Jürgen loves making bread more than any other type of baking.  In this 4-hour class Jürgen will impart his knowledge of two traditional German breads: Neujahrsbrezel and traditional Pretzels. This is a fun, hands on class producing your own tasty pretzels to take home and enjoy. The Neujahrsbrezel is a New Year´s treat and is made with an enriched dough, known as “Hefeteig”. It´s gently flavoured with vanilla and lemon zest, then shaped into a plaited, Pretzel shape and decorated.  For the authentic soft pretzels you will be using traditional ingredients, including lye to create the shiny crisp finish. YOU WILL MAKE AND TAKE HOME: 1 large Neujahrsbrezel and 6 tradition pretzels 4.5 HOUR CLASS – Allow an extra 30 minutes runover time. 1pm-5.30pm COFFEE AND PATISSERIE BREAK! A little time to relax and chat over coffee and fondants! YOUR TEACHER: Needs little introduction, but a passionate baker from a very early age and a much-loved competitor of The Great British Bake Off 2021. See other classes... Read More

April 7th, 2022

Learn to make these delicious, delicate and iconic cakes! Use your skills to create special gift boxes or impress friends with wonderful colourful party spreads! In this class you will: - - learn the process of making the macaron ‘batter’ and Italian meringue to produce the perfect macaron shell - be taught the art of hand piping macaron shells - and practice your technique by making 40 macaron shells and fillings - mix and create different macaron fillings using French butter cream and chocolate ganache - see, understand, and learn the necessary delicate skills and processes that make the perfect macaron YOU WILL MAKE, BAKE AND TAKE HOME: A total of 40 macarons of different flavours that you have created – fantastic for gifts or for home freezing for later! TEA AND COFFEE BREAK HALF DAY CLASS: 1pm - 4:45pm YOUR TEACHER: Gniewomir “G” Wojtala heads the patisserie section at Open Bakery in Kemp Town, Brighton and Airam Garcia Rivero; Sous Patisserie Chef of 5 years Under 16’s need to have a place booked and accompanied with a paying adult.   ALLERGENS : egg, milk, almond nuts, soya (please contact for detailed allergen information)... Read More

April 7th, 2022

Venue address:
63/64 St George's Rd Brighton BN21EF tel:
07939 879612 (to contact on the day of the class)
01273 609655 (general contact number)
Once you've booked...
After you place your booking, we will email details about the day with another reminder nearer the time. Please check your junk folder as the email will include vital information about the day.
Please note...
Classes can be physically demanding and involve standing for long periods of time.  Please be aware, unfortunately,  we cannot provide sustained physical assistance throughout the class.
We can cater for dietary requirements for lunches (on day courses), however we are unable to change recipes of the classes.  Please contact us at kemptown@openbakery.co.uk for allergy information.
Refunds and cancellations...
Should you wish to cancel and give at least 7 days notice of the event we can offer a refund or suitable alternative date. We cannot guarantee to refund the money if less than 7 days notice is given but will endeavour to fill the booking so we can refund your money. If someone is to attend in your place get in touch as soon as possible so we can arrange any necessary alternative requirements.
If for some reason we have to cancel the class you will be offered a full refund if we are unable to offer you an alternative date suitable to you.
Children: Under 16’s need to have a place booked and accompanied with a paying adult unless the class is a kids specific class.  Then we will require an adult on site to supervise the attendee.
... Read More

March 9th, 2022

Making croissants is one of the most satisfying processes in patisserie! The idea is simple - layers of dough and butter - but making these many many many layers of dough and butter by hand - perfectly even and paper thin - is a real skill and best taught first-hand by someone with experience. In this class you will:- - mix and knead the croissant dough, learn how to balance the strength and elasticity of your dough - learn about the materials and the magical properties that allows flour and butter to metamorphose so wonderfully - practice laminating the dough - the process of layering dough and butter evenly together - form the dough into viennoiserie: croissant and pain au chocolat - see and understand the critical processes of resting, proving and baking the croissant YOU WILL MAKE, BAKE AND TAKE HOME: baked croissant; baked pain au chocolate; raw croissant and pain au chocolate to freeze or bake at home; an enriched dough to take home to bake in a way you choose. LUNCH INCLUDED: also coffee and cakes in the afternoon break FULL DAY CLASS: 10:45 a.m to 4 p.m. (may end a little later) YOUR TEACHER: Gniewomir “G” Wojtala heads the patisserie section at Open Bakery in Kemp Town, Brighton and Airam Garcia Rivero; Sous Patisserie Chef of 5 years Under 16’s need to have a place booked and accompanied with a paying adult. ALLERGENS : egg, milk, wheat gluten (please contact for detailed allergen information)... Read More

March 7th, 2022

If you’re already a home bread-baker, or you really want to get involved with the artisan side of bread baking, this workshop will guide you into the world of slow fermentation and sourdough baking. While you create 3 different types of dough, we explain some of the science behind the sourdough method, and give you a grounding in how to best use sourdough cultures with spelt, rye and wheat flours. We teach you what qualities in your flour to look for that best suits sourdough dough development , what it is that gives life to the sourdough cultures – and what sustains them and keeps them healthy. YOU WILL MAKE, BAKE AND TAKE HOME: Prepare 3 doughs with both wheat and rye sourdough cultures:

  • Campagne/Alsace with spelt: hand moulded baton
  • Wheat Sourdough: 2 small loaves
  • Rye Sourdough: banneton oval and round – coffee bean and volcanic banneton
LUNCH INCLUDED: there is also a break for coffee and baked chocolate fondants straight from the oven for a boost in the afternoon! FULL DAY CLASS: 10:30 a.m to 4.30 p.m. (may end a little later) YOUR TEACHER: Justin Gourlay set up the Open Bakery in Brighton in 2010. He has been teaching classes since 2014; and Csaba Bozo, our Head Baker working with us since 2015 Under 16’s need to have a place booked and accompanied with a paying adult.   ALLERGENS : wheat gluten, rye gluten, spelt gluten See other classes... Read More

November 7th, 2021