North European Baking
Saturday-Sunday March 15th-16th 2008

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‘In spite of a fairly intense programme, [you] ensured a calm and relaxed approach which made the whole thing hugely enjoyable. I think it’s worth repeating just how much fun we had, and so did everyone else.’

Not so long ago, most Britons would have been hard put to name any breads from North or East Europe other than pumpernickel or Scandinavian crispbread. Unless, that is, they had come across the Russian breads that Andrew Whitley made at the Village Bakery.

With the arrival of many visitors from Eastern Europe, there is a new demand for the tasty rye and wheat breads of the region from people who need no convincing that bread matters.

Before starting the Village Bakery, Andrew studied in Russia and worked in the BBC Russian service. In this course you can learn from his considerable knowledge of sourdoughs and share recipes for breads, pastries and biscuits from various parts of Northern Europe.

‘It’s turned my breadmaking back from being a domestic task into a

fascinating hobby.’