Bakery courses at the National Bakery School

Southwark Campus

Mode: Part-time

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Contact information

Course Enquiries - UK

Tel: 020 7815 7815

Get in touch

Live Chat

Due to COVID-19, call waiting times may be longer than usual. Any questions? Use the green bubble on the bottom right hand corner to start a live chat with us

Overview

The National Bakery School at LSBU offers a range online half-day courses designed to improve your baking skills and teach you recipes you can recreate at home. You will be taught by our expert academic tutors who have experience and training from around the globe and are skilled artisans as well as technical and scientific experts in food and baking.  Our courses have been created for non-professional but passionate bakers who want to learn more about baking at home.

We are currently offering two subscription options which give you access to four or five weeks of courses, covering five different recipes. You will be able to tune in live to these classes at 5pm each week, and also have access to the recordings for up to one month following the lesson.

All recipes, methods and lists of ingredients will be provided in advance.

Each subscription costs £50. To book, please use the links below.

Subscription One: 29 April – 27 May

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Date

Topic

Week 1

29 April
5pm – 7.30pm

Introduction – learn how to use the platform and how the sessions will work each week.

The Ultimate Toast Bread – You will learn how to make both a white and whole wheat toast bread loaf that can be easily sliced and used to make sandwiches. You will also learn how to adapt the basic toast bread recipe to other variations such as multi-grain, country-style and oregano and garlic.

Week 2

6 May
5pm – 7.30pm

Sourdough  - You will learn how to start and develop your own natural bacterial culture and fully understand the process of making sourdough bread. You will also be introduced to the use of a proving basket and scoring techniques.

Week 3

13 May
5pm – 7.30pm

The Decadent Napoleon (Millefeuille with Pastry Cream) - You will learn how to make a decadent and luxurious Napoleon by learning how to make puff pastry from scratch, as well as pastry cream and decorating glaze.

Week 4

20 May
5pm – 7.30pm

The Flaky Croissant - You will learn how to make the perfect flaky croissant by understanding the lamination process of fermented products.

Week 5

27 May
5pm – 7.30pm

Cannoli – You will learn how to make authentic Sicilian Cannoli including the deep-fried cannoli shells and ricotta filling.

Subscription Two: 10 June – 15 July

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Date

Topic

Week 1

10 June
5pm – 7.30pm

Introduction – learn how to use the platform and how the sessions will work each week.

Pizza and Focaccia - You will learn how to make a long fermentation healthier version of pizza crust and focaccia that does not include additives, sugars and preservatives

Week 2

24 June
5pm – 7.30pm

Healthier Hamburger and Hot-dog Buns – You will learn how to make a healthier version of hamburger and hot-dog buns that does not include additives, sugars and preservatives.

Week 3

1 July
5pm – 7.30pm

Soughdough - You will learn how to start and develop your own natural bacterial culture and fully understand the process of making sourdough bread. You will also be introduced to the use of a proving basket and scoring techniques.

Week 4

8 July
5pm – 7.30pm

Baguette - You will learn how to make the perfect crunchy golden baguette by use of a pre-fermented polish. Learn the benefits of using a polish in the bread making process and the versatility of the baguette recipe.

Week 5

15 July
5pm – 7.30pm

Tiramisu - You will learn how to make authentic Tiramisu including lady fingers, mascarpone cream, espresso coffee. You will study the separated-egg method for lady fingers and how to build and decorate an authentic tiramisu.

Why take one of our beginner courses?

LSBU is the site of the oldest Bakery School in the UK. Classes are perfectly designed to cater to all baking and pastry amateurs and enthusiasts, but with the solid foundation that only a university can deliver.
Our teachers and instructors are passionate about their careers, aware of the latest trends and demands, willing to go the extra mile and making sure that every participant will bring home new skills and everlasting knowledge.
Our expert academics will ensure you leave the class being able to recreate your recipes at home.

Cost

Each subscription costs £50.

How to book

Courses on flour

Mercato Metropolitano: The Journey of flour from field to the plate

Employability

Teaching and learning

Courses are taught by the following baking professionals:

Cristiana Solinas

Cristiana Solinas is a very experienced Pastry Chef Instructor and an Associate Lecturer at the National Bakery School, where she is leading both the Bread & Fermentation and the Luxury Continental Pastry modules.

Cristiana Solinas

Cristiana, native from Savona (Italy), received all her baking training in Canada and in the US. She joined the National Bakery School in September 2018, after a four-year teaching experience with Le Cordon Bleu culinary institute and another 12 years in the culinary field, before that.

Cristiana’s classes are fun, engaging and well organized: her passion and genuine approach are perfect to deliver interesting and perfectly hosted lessons which would suit every level of baking and pastry experience.

She will make sure that all participants will gain the knowledge they need to recreate the products, with confidence, and a big sense of pride and accomplishment

And if you love Italian food and want a recipe… just ask her; she would never say no and will go the extra mile to make sure that you get the right and most authentic one. Just don’t tell her that you would put pineapple on pizza, or chicken on pasta!

How to apply

Fees and funding

Contact information

Course Enquiries - UK

Tel: 020 7815 7815

Order a prospectus Get in touch

Live Chat

Due to COVID-19, call waiting times may be longer than usual. Any questions? Use the green bubble on the bottom right hand corner to start a live chat with us

Chat with a course student