Biscotti di Debora

Hands up who would like to learn to bake with me!

Get your diaries out and see what dates you’d like to do, or perhaps buy the experience for a friend.

I have classes planned from January 2020 through to May 2020.

The price includes teas and coffees, some of my sweet treats and a light lunch, and of course you will be taking home the delicious results of your hard work!

I will have some delicious Italian Prosecco from boutique suppliers Vine & Cork, for those who would like to indulge.  You will be learning in a small group, in a working bakery.

Here is the planned diary; have a peruse and see what class or classes take your fancy.
All classes run from 10.30 until 2.30.

Traditional Baking Classes - £95

These classes are open to all, and beginners are welcome.

These are traditional Italian recipes for home baking, just as I learned growing up in Italy.

I will be sharing some regional delights and a few family secrets!

  • Saturday 11th January
    Torta di Ricotta al Forno, Cantuccini biscuits and Crostata di Marmellata
  • Sunday 16th February
    Ciambellone, Brut e Bun biscuits, and Salernitana tart
  • Saturday 14th March
    Torta agli Amaretti, Paste di Mandorla biscuits, torta della Nonna
  • Saturday 4th April
    Torta di Ricotta al Forno, Cantuccini biscuits and Crostata di Marmellata
  • Sunday 10th May
    Ciambellone, Brut e Bun biscuits , and Salernitana tart

Patisserie Masterclass - £120

These classes are for bakers who are already familiar with some basic techniques, and are ready to explore something a bit more challenging.

We will be tackling delights such as Italian meringues, choux pastry, mousse and bavarois.

  • Sunday 19th January
    Paris Brest tarte. We will be making shortcrust pastry, choux pastry with craqueline, crème au beurre meringuée and finally crème patissiere; learn how to assemble the tarte and and decorating techniques
  • Saturday 1st March
    Raspberry and Lemon celebration cake finished with Italian meringue. We will be making Italian meringue, Genoese sponge, crème pastisserie and raspberries gelee; assembling the cake and decorating it
  • Sunday 29th March
    Setteveli: you will learn how to make a chocolate Genoese sponge, chocolate mousse, a hazelnuts bavarois, and a shiny mirror chocolate glaze, and the technique of creating a mousse cake using a steel ring
  • Sunday 26th April
    Paris Brest tarte. We will be making shortcrust pastry, choux pastry with craqueline, crème au beurre meringuée and finally crème patissiere; learn how to assemble the tarte and decorating techniques
  • Saturday 16th May
    Raspberry and Lemon celebration cake finished with Italian meringue. We will be making Italian meringue, Genoese sponge, crème pastisserie and raspberries gelee; assembling the cake and decorating it
  • Sunday 9th February
    Lets create something special for your Valentine!

The dull but necessary small print:

  • Small classes , maximum 6.
  • There’s a minimum of 4 places. If the number isn’t met, the class will be cancelled and a full refund given or the class will be rescheduled for another date of choice.
  • Allergies: anyone with an allergy should first contact us via email to discuss the suitability of the class. I do regularly prepare recipes with flour, nuts, dairy and eggs on the premises.

The classes are held at Unit 18, Dry Drayton Industries, Scotland Road, Dry Drayton, CB23 8AT, and there is plenty of free parking.

We are still open and taking orders for take out and deliveries