LEARN TO MAKE REAL BREAD.

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A unique three day immersivE bread making course with expert teaching, set in beautiful surroundings

Join Tom and Jane Baker of Rhyg a Rhosod (Rye and Roses) bakery as they lead you on this field-to-oven in-depth bread making weekend. The course is hosted at their micro-bakery at Y Llwyn, Penegoes, just a mile and a half from the beautiful market town of Machynlleth in Mid Wales. The Dyfi valley provides a stunning backdrop to the course. We will visit a grain field to see standing wheat, and Felin Ganol a traditional watermill where millers Anne and Andrew will help us gain a better understanding of our key ingredient.

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Our bread making will focus on naturally fermented sourdough and traditional baking techniques, and getting the best out of the grain using a less-is-more approach. Tom has ten years experience practising and teaching the art of real bread making as founder of Loaf Community Bakery and Cookery School in Birmingham, with a wealth of knowledge and experience to share.

To get the most out of the course, we are providing the option of accommodation on site for a small additional fee, either in the beautiful rooms of a converted inn, or in the camping orchard. You will also experience the fantastic cooking of the owner, Sarah, for breakfast and lunches on the course.

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Course DETAILS

The course takes place from a Friday evening until Sunday afternoon. We will gather from 8pm on Friday evening, and finish by 4pm on the Sunday. Accommodation is available on site for a small additional fee and comes highly recommended. Transfers to and from Machynlleth railway station will be arranged for those that need it.

Date: TBC, Autumn/Winter 2019

Venue: Y Llwyn, Penegoes, Machynlleth, SY20 8NH. www.stayatllwyn.co.uk

Below is an outline of our activities.

Friday evening, 8pm-10pm

Gather at Llwyn for drinks, wood-fired pizza, course introduction, and feeding sourdough starters.

Saturday 9am-5pm

Get some slow doughs mixed and kneaded in the bakery

Visit standing wheat and learn about wheat growing at Melindwr Farm, Eglwysfach (depending on season). Or hand thresh some of last seasons wheat.

Visit Felin Ganol Watermill - Mill tour with Anne and Andrew Parry followed by lunch in the gorgeous mill garden.

Back to Llwyn early afternoon to bake our slow doughs and prepare for Sundays big bake.

Saturday evening - free time to explore Machynlleth, have a meal out, or cook communally round the fire pit or in the self-catering kitchen.

Sunday 9am-4pm

The big day of baking, to include:

Enriching sourdough doughs

Flavoured sourdough breads

100% Rye breads

Maslin (mixed wheat and rye breads)

Baking with 100% wholemeal

Sourdough starter maintenance

Advanced dough handling, shaping, and baking techniques

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Costs and HOW TO BOOK

The course costs £300, 50% of which is payable as a deposit in advance. There is one place available at the reduced cost of £100, available to someone unwaged or low waged and living in the Dyfi valley area. All places are allocated on a first come first served basis. Fill out the form below to reserve your place, or to register your interest in future dates. You will receive an email within 2 working days to register your reservation, and places are then reserved for 7 days and will be confirmed once the deposit is received. Full terms and conditions are found at the bottom of this page.

There are two options for onsite accommodation at Y Llwyn:

Indoor in modern and relaxed rooms with comfy beds: £75pp for two nights bed and breakfast.

Outdoor in the beautiful camping orchard (bring your own tent and camping equipment): £35pp for two nights bed and breakfast.

See all the accommodation details at www.stayatllwyn.co.uk. Let us know on the form below if you’d like Sarah to get in touch with you to arrange your accommodation booking.

 

Booking Form

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Choose your available course date or let us know if you'd like to be kept informed of future course dates.

Booking Terms and Conditions

  1. Course places are requested by completing the form above on the Rhyg a Rhosod (Rye and Roses) website. If spaces are available you must confirm your place within 7 days of receiving an email reply.

  2. Places are confirmed on a first-come-first-served basis upon receipt of payment (paypal or bank transfer). We require 50% payment in advance for all of our courses.

  3. On booking and paying for a class(es) you will receive a booking and payment confirmation by email.

  4. Confirmed bookings may be cancelled or amended up to 14 days prior to the course date, and are freely transferable to another person for the same course so you are welcome to send someone else in your place.

  5. Please notify us of any change in the contact details provided at booking as these will be used by Rhyg a Rhosod (Rye and Roses) for all correspondence.

  6. The course descriptions posted on our website may be subject to variations if ingredients are not available. Occasionally we may have to cancel or postpone a course due to unavoidable circumstances or if a class is under-subscribed. In such a case we will notify all confirmed attendees as soon as possible and offer deposit refunds.

  7. Please let us know if you have any food allergies.

  8. We regret that we cannot cater for under 18s unless accompanied by a responsible adult and with consent of the parents or legal caregivers. Our courses are geared for adult learning.

REFUND POLICY

Confirmed bookings may be cancelled for a full refund/credit transfer to another course up to 14 days prior to the course date.

For cancellations made with less than 14 days notice up to 48 hours before the course date we will retain 25% total course fee and offer a refund/credit transfer of any additional amount paid.

Confirmed bookings cannot be cancelled within 48 hours of the course under any circumstances, however bookings are freely transferable so you are welcome to send someone else in your place.

Cancellations must be notified to us in writing or by email. Refunds will be given by paypal or bank transfer.