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Classes

Scandinavian Baking

Friday, April 3rd, 2020 | £135.00 | FULL

A brand new class at One Mile Bakery Cardiff celebrating the wonderful world of Scandinavian Baking. We explore one of the most exciting bread-making cultures in the world and the resulting treats are to die for!

FULL

Easter Baking

Saturday, April 4th, 2020 | £135.00 | FULL

A new addition to our menu of classes, this is a super indulgent celebration of Easter baking. Come and learn how to make incredible seasonal bakes that will become part of your Easter celebrations for years to come.

FULL
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Introduction to Sourdough

Friday, April 24th, 2020 | £135.00 | FULL

This introductory class is all about demystifying how to bake amazing sourdough bread at home

FULL

French Baking

Saturday, May 2nd, 2020 | £135.00 | FULL

One of our perennially best-selling classes, this course celebrates the best of French baking and introduces you to techniques of working with enriched and laminated doughs.

FULL

Introduction to Baking

Friday, May 15th, 2020 | £135.00 | FULL

This introductory level class is the gateway to making incredible yeasted bread at home.

FULL

Italian Baking

Friday, May 22nd, 2020 | £135.00 | FULL

If French bread is about tradition and technique, Italian baking is about time and place.

FULL
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Introduction to Sourdough

Friday, June 5th, 2020 | £135.00 | FULL

This introductory class is all about demystifying how to bake amazing sourdough bread at home

FULL

Scandinavian Baking

Saturday, June 6th, 2020 | £135.00 | FULL

A brand new class at One Mile Bakery Cardiff celebrating the wonderful world of Scandinavian Baking. We explore one of the most exciting bread-making cultures in the world and the resulting treats are to die for!

FULL

Breads of the World

Friday, June 12th, 2020 | £135.00 | NEW

This class celebrates amazing breads from different baking cultures. We bake from bagels, challah (Jewish plaited Sabbath bread), pretzels, naan and flatbreads, and pitta.

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French Baking

Friday, June 19th, 2020 | £135.00 | NEARLY FULL

One of our perennially best-selling classes, this course celebrates the best of French baking and introduces you to techniques of working with enriched and laminated doughs.

BOOK NOW

Tea Time Treats

Friday, June 26th, 2020 | £135.00 | FULL

This class celebrates the very finest baked treats to serve at your afternoon tea and shows you how to make these classics in your own home.

FULL
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Introduction to Sourdough

Friday, July 17th, 2020 | £135.00 | FULL

This introductory class is all about demystifying how to bake amazing sourdough bread at home

FULL
I thoroughly enjoyed the day. It was a perfect balance of learning the fundamental principles of bread making, trying out specific recipes and sharing a relaxing afternoon of home cooked food. Just fab!
Peter Allbrook
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Egg Florentine Tartlet Recipe

It was great fun doing Foodie Friday on the BBC Radio Wales, Eleri Sion show again. Here is the recipe for the dish I made for the show. Egg Florentine Tartlet Shortcrust Pastry 225g plain flour 150g chilled unsalted butter 1 egg and 1 egg yolk   Mornay Sauce 30g unsalted butter 30g plain flour
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Scandinavian Baking featured in BBC Good Food magazine’s Best Food Experiences in UK

I love BBC Good Food, both the magazine and the website – it’s one of those places you can trust, for recipes and everything they cover. So, it was amazing when one of their writers got in touch about coming along to the Scandinavian Baking class I’d just launched for a piece they were putting
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**BREAD RECIPE** . Lots of people have been asking me for an easy recipe to get them going so here we go. If you’r… https://t.co/mBhrkbUgbC
Friday 3rd April
Little tip...doughnuts are 💯 best eaten fresh. No question. But if you want to stretch them out for a few days....o… https://t.co/j4IK04Dpxc
Wednesday 1st April
iPhone dock/speaker. Portable, great battery life, looks expensive. Plus you need to eat a tube of Pringles to get… https://t.co/QB7YROscvo
Tuesday 31st March

The One Mile Bakery – Cardiff – 1 April 2020 11:27

Little tip…doughnuts are 💯 best eaten fresh. No question. But if you want to stretch them out for a few days….once they are cooked and BEFORE you’ve sugared or filled them, let them cool and store them in an airtight container. Then, when you’re ready for another, warm for 3-4 mins at 200C in an
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