2019 sees a new Bakery Course, “Running a Micro Bakery” take place!

Sign up now to join likeminded, passionate bakers learn about entering the market with a small home/micro bakery set up with an interest in creating authentic products for small scale wholesale, farmers markets etc.

Taught by popular baker Adam Pagor who has previously run his own micro bakery in Greenwich for a number of years, hosted our popular Rofco demonstration days and is on the eve of opening his newest venture, a retail bakery in Whitstable, Kent the day will be a hands on experience and will include a variety of elements needed to run a successful micro bakery, not to mention Adam’s famous cinnamon buns.

Participants will spend a full day at Brook Food in the test bakery where they will cover the following on the full day hands on course.

The equipment and material needs for starting up a Micro Bakery
Maintaining and using a sourdough starter
Sourdough processes including mixing and bulk fermentation
Shaping and baking various doughs, including Fougasse, Focaccia, Pizza and baguettes
Adding inclusions into doughs, such as nuts, seeds and fruits
A sourdough baking demonstration
Cinnamon bun production demonstration


The course will take place on Monday March 11th and will run from 9.30am – 4pm and includes a working lunch with fellow participants. Cost of the course is just £69+VAT