CLASSES
Under Jethro's guidance you will learn how to handle, roll and shape delicate filo dough. He will lead you through three iconic Greek dishes – Bougatsa (custard filling), Speiroeides Spanakopita (savoury greek pie), and Feta Psiti me Meli (wrapped baked feta with honey and sesame). This hands-on experience is designed for both novice and seasoned cooks, offering a delightful blend of tradition, technique, and creativity. YOU WILL MAKE, BAKE AND TAKE HOME. You will able to enjoy your creations at the end of the workshop with your classmates and keep the rest of it for your friends and family to enjoy at home. 3.5 HOUR CLASS: 1pm - 4.30. (approximate end time) YOUR TEACHER: Jethro Carr has devoted the last two decades to teaching. His culinary adventures have taken him to Kew Gardens, Imperial College London and BBC Good Food Show to name a few. Allergens : egg, milk, wheat gluten, sesame All classes... Read More
March 8th, 2024
Join Jethro Carr for a hands-on experience where you'll learn the art of crafting Tebirkes (Poppy Seed Pastries), indulge in the aromatic delight of Kanelstang (Cinnamon Kringle), and master the delicate Choux Marieboller Buns. You will develop pastry skills as you work with Jethro, in exploring Scandinavia's bakery traditions. You will leave with not only a collection of delicious pastries but also the skills and inspiration to recreate these treats in your own kitchen. YOU WILL MAKE, BAKE AND TAKE HOME. You will able to enjoy your creations at the end of the workshop with your classmates and keep the rest of it for your friends and family to enjoy at home. 3.5 HOUR CLASS: 9am - 1pm. (approximate end time) YOUR TEACHER: Jethro Carr has devoted the last two decades to teaching. His culinary adventures have taken him to Kew Gardens, Imperial College London and BBC Good Food Show to name a few. Allergens : egg, milk, wheat gluten, almonds All classes... Read More
March 7th, 2024
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 doughs -develop beautiful doughs with simple methods into different loaf shapes 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 farmhouse loaf, seeded spelt tin loaf, authentic focaccia and brioche burger buns 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 to 5 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, milk... 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 01273750865 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. Terms & Conditions By booking any of our courses you agree to abide by our terms and conditions. What’s included: Ingredients, utensils, knives, equipment, aprons and carrier bags are provided for all courses. Some meals are included in the course cost – please see appropriate course details for further information. We reserve the right to make amendments to course content and recipes without notice. Age requirements: All minors under the age of 10 may not attend as the class and equipment will not be suitable for their needs (unless otherwise stated). Minors under the age of 16 must be accompanied by an adult who is also participating in the workshop. Health & Safety: We recommend participants should wear shoes with flat, non-slip soles and covered toes. We recommend wearing sensible clothing (ie. not your Sunday best) and are not liable for any damage that occurs to clothing. If you have been or are suffering from food poisoning or an upset stomach (or have come into contact with anybody who is exhibiting these symptoms) within 48 hours of the course, we would ask that you not to attend and contact ourselves. All open wounds must be covered, ideally with a blue plaster. If you don’t have a blue plaster, let us know on arrival and we will be happy to provide one. 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. Entrance to the building is up two steps, and access to the toilets is down one flight of split staircase. There is a long, low communal bench for lunch and the use of high stools throughout the session. Special dietary requirements & food allergies: We are unable to tailor our course content for special dietary requirements; however when lunch is provided, there will be a vegetarian option. We can offer vegan or other options for lunch on request. Tea, coffee and water is available. Lateness: Our workshops are packed with as much baking as we can possibly fit into them, so starting on time is crucial. As a result, it is essential you arrive promptly for your workshop. If you are late, please be aware that the class may have started. Wherever possible, we will try and get you caught up. Payment: All payment must be made in full at the time of booking. We do not take provisional bookings and cannot confirm your place on a course until we receive full payment. Liability: Open Bakery will not accept responsibility for the loss of any personal possessions. Acceptable usage of course content: Recipe booklets and reference materials are provided to support students in their ongoing development as incredible bakers and are issued for personal use only. The sharing of course materials by print, press, photocopy, email, blogs, internet, or any digital transfer medium is strictly prohibited without the express written permission of Open Bakery. If in doubt, please ask about what is and isn’t acceptable usage. Cancellations: To request a cancellation you must provide Open Bakery with written notice via email to classes@openbakery.co.uk. Should you wish to cancel please give at least 3 weeks (21 days notice) notice of the event, then we can offer a refund or suitable alternative date. We cannot refund the money if less than 3 weeks (21 days notice.) If someone is to attend in your place contact us as soon as possible so we can arrange any necessary alternative requirements.. Travel insurance: We recommend travel insurance that will cover your costs in the event of you being unable to attend your course. Travel insurance will cover you for many issues that may prevent you from attending your course such as illness, sickness of an immediate relative, travel disruption etc. Gift vouchers: Refunds are not available on gift voucher purchases, nor can gift vouchers be exchanged for cash or other goods. Cancellations by Open Bakery: Open Bakery is entitled to cancel any course at any time subject to the repayment of any deposit and fees received in respect of the course or the part of the course which has been cancelled. In the unlikely event of cancellation of a course by ourselves, we undertake to offer a suitable transfer to an alternative date or course, or a full refund of any course fees However if the workshop was paid for by gift voucher(s), we will replace the vouchers to the value. We cannot be held liable for any third-party costs, such as travel bookings or accommodation. Refunds: No refund will be made if you fail to attend all or any part of a course. All refunds are made to the source of the initial payment, ie. fees paid by a credit card can only be refunded to the same card. Privacy policy: We do not store credit card details nor do we share customer details with any 3rd parties. 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!
- 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
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
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