Tom’s Bread is a 1 day introductory workshop about making bread and scones by hand. You will be shown the process, introduced to the recipes, and get busy making your own loaf and a batch of scones. The day is approximately 5 hours long, 11.00am – 4.00pm, including a mid-session break for homemade vegetarian soup and bread and the scones Tom has made. The workshops is designed for up to 4 participants and of course you get to take home the bread and scones that you make.
£90 per person
Workshops take place in Pathhead, Midlothian.
To discuss possible dates or for further info please contact Tom
A non-refundable deposit of £40 will be required to secure booking with the balance paid in full 7 days before the workshop. If you need to cancel and have a replacement, you can transfer the deposit to the next person.
The workshops will take place with a minimum of 2 attendees. Any less and the date will be rescheduled, or you will receive a full refund (including your deposit).
Tom’s baking history
I bake and cook because I love it. I began cooking meals around 7 or 8 years old, which generally consisted of fish fingers, chips, and frozen peas. My fascination and journey into breadmaking began around then when I discovered the Kraft Pizza kits at the shopping store. I was probably 10 years old at this time, obsessed with pizza and making my own bases. This led me down the path of making my own bread and the mystery and magic of water, yeast, and flour (and a bit of salt and sugar).
I then spent a few teenage years flipping burgers but continued exploring cooking styles and different cuisines. When I moved away to university, the food landscape really opened up a lot, but I was still struggling to make bread work for me. I knew very well how to make it, but the results were never quite right, though the pizzas were pretty good. I read every recipe book I could get my hands on and tried as many different methods of breadmaking, but I seemed stuck on something and I couldn’t figure it out.
Scroll forward many years , and I settled in Pathhead with my own family. The journey to bread continued and one day I made a really simple bread recipe that really worked. As a baker I have never looked back since then.
On reflection, I think the success with bread had something to do with that moment of my life and it reflected where I had finally arrived. Bread is a reflection of life and is able to draw your energy and use that to create the texture and smell of fresh bread that draws everyone who catches a whiff. The recipe is very simple, it is an old recipe that every breadmaker has always used. It takes a bit of time and attention to bring everything together in the right order to get the alchemy working properly. Then you need to make sure you don’t accidentally kill your loaf (it happens), and give it space to rise and be cooked. This is the experience that makes it all worthwhile.
I will introduce you to this process and help navigate some of the pitfalls and challenges of getting your loaf to the right place. My workshops will guide you through the beginnings, regardless your experience, and find your own way to breathe life into the timeless tradition of bread making. Through a combination of demonstrations and hands-on work you will come away with some new techniques and energy for bread making.
Testimonials for Tom’s Bread
“Toms home made bread fills the air with a wonderful aroma and fills my tum with an even more wonderful taste. Its seriously delicious!”
“Very yummy bread.”
“He consistently conjures up food that always has a unique twist with subtle flavours and a genuine “moreishness”. He has an array of bread recipes that have been cleverly honed over the years. Whether it be Foccacia, spelt loaves or bouncing crusty buns, you are in for a delightful baking experience.”
“The tastiest Staff of Life!”
“Baking excellence”
“Tom makes the most amazing bread. I’ve tasted an array of different types, plain white, wholemeal, spelt, seeded, focaccia, sourdough..all been delicious! Tom is a great teacher and passionate about everything he creates. I wouldn’t hesitate to sign up to one of his courses. It will definitely be fun and start you on your journey to how real bread should be and taste!”
“I’ve tasted a few varieties of Tom’s breads over the years. All delicious and very moreish! Can’t think of anyone better to learn from.”
“Tom makes truly delicious bread and scones.”