SOLD OUT

£245.00

Whether you are new to bread-making or a more confident baker, you will without doubt learn new techniques, Richard is a fantastic teacher who takes the fear out of baking with a fun attitude and no fuss technique, he teaches you how to connect with dough and bring it to life. You couldn’t put yourself in better hands than with Richard to improve your baking forever. This course will outline his “slap and fold” bread making method. It is miles away from the traditional approach to kneading and punching down, makes perfect sense once shown you will never look back.

The Bertinet Kitchen opened in September 2005 in the centre of beautiful historic bath, owned and run by French Baker Richard Bertinet, offering a ranges of relaxed and fun courses for food lovers of all  abilities and specialist baking and bred making courses. Originally from Brittany, Richard trained s a baker from the age of 14. In the late 80s moved to the UK and started his career as a pastry chef at Chewton Glen, followed by Head chef positions and in 1996 he became operations Director with the Novelli Group of restaurants. In 2000 he set Dough & Co, a consultancy business. From here, he divided his time between consultancy work advising on the development of new products for several supermarket chains, teaching and writing. In 2005, Richard and his wife Jo opened the cookery school while Richard’s first book Dough was published to critical acclaim and a host of awards such as IACP cookery book of the year 2006, the James Beard Award for Best Book (Baking & Desserts) and the Julia Child Award for Best First Book. Richard published his second book Crust in 2007 (World Gourmand Award for Best UK Book – Baking), Cook – In A Class of Your Own in 2010, Pastry in 2012 and Patisserie Maison in 2014. Most recently, in 2019, Richard published Crumb – Show The Dough Who’s Boss! In 2012, Richard and Jo founded The Bertinet Bakery, to produce artisan bread for as wide an audience as possible and achieved nationwide listings with both Waitrose and Pret a Manger before selling the bakery to The Bread Factory in 2019.  Richard makes regular TV appearances on programmes such as James Martin’s Saturday Morning, Saturday Kitchen, and An Extra Slice. He also appears at food shows around the UK and offers an online course through BBC Maestro.

Included in this course:

• Morning tea & coffee served with light breakfast
• 2-course lunch with a glass of wine
• Tea and Coffee
• The “Bertinet Scraper”
• A copy of Richard Bertinet’s latest book – Crumb
• Northcote Cookery School Apron and bag
• The recipe pack from the day
• All the food you have prepared to take home

Book This Course

Please ensure your party size is correct before proceeding with your booking.

Our cookery school uses induction hobs which should be used with care by anyone who has a pacemaker.
Further Info is available from the British Heart Foundation (click to open). If you have any questions, please get in touch with us.