The Messy School of Bakery

16/09/2023

24/07/2023

My sausage making journey begins.

24/12/2022

That's it for another Christmas bake. No more mince pies, no more Christmas bread pudding, no more bloody gingerbread men.

Was a good start to the year, bit of a rocky September and October but a fabulous ending up

Hopefully getting my teaching shoes back on in the new year.

Now rest, family time and.........is it too early to start thinking of hot cross buns 🤔

Merry Christmas to all and to all happy baking

17/11/2022

Finally working with professionals again Birch] Finally producing great tasting and looking bread Birch]
If anyone is at birch come talk to me or the bakers there. We will show you everything that's going on. Best to come in the morning.

Ask jack to make you a coffee.

Great bakery to work in, and even better to visit

08/11/2022

Chicken broth focaccia.

Reduced the water and added broth leftover from sundays roast.
Amazing flavour.

29/10/2022

Tried my hand at brioche feuilletee.
Not bad, im happy

08/10/2022

I dont usually do private stuff on this but i need to say how well organised, how well done, how well played the escape rooms are in ware

Strongly recommend this place.

If you have a family like mine where every time you meet feels like an escape room then go to this place. We actually came out liking each other.

Go team bridgen, tobin, collins and holland.

15/09/2022

Gazza is alive and kicking.

So i got rid of two thirds of him last night around 8pm. 12 hours after i woke him up. That was Wednesday evening

I fed him 150g strong white, 150g wholemeal and 300g water.

It seems alot but if the starter isnt ready your wasting more flour to make bread you wont be happy with

I then discarded 2 thirds again this morning (Thursday) and fed again. 150g strong white, 150g wholemeal and 300g water.

That was 8am this morning.

Loving the results this afternoon

14/09/2022

New job, new starter.
Time to bring Gazza out of retirement.
He's been in my fridge for over a year sleeping.

Fed him 25% wholemeal. 25% strong white, 50% water

Today is Wednesday.

13/09/2022

Finished thank you to jo and james for the opportunity to start a new bakery.

Thank you to for feeding me on Saturday evenings after a class.

Thank you to all the amazing customers that became more than customers

Thank you for the amazing support

And thank you for my next challenge

01/09/2022

The messyschoolofbakery is closing down. For now anyway. For over 18 months ive taugh sundays in my kitchen (then it got too much) to then teaching on Saturday's
Ive loved every minute.

Due to not being able to find a new venue plus im starting a new role ive decided to close the school so i can concentrate on my new role, plus teach at tewin bury cookery school and be there more for my little cupcake. (Josie)

Ive two classes left and i wanna go out with a bang on both.

I want to thank everyone who came to a class and those who came back again and again.

Ive made some amazing friends who will stay long with me.

Thanks again

Ben, Philippa and Josie

27/07/2022

Went into to fabulous in Exeter.
Bread was fantastic, cheese n onion pasty was perfect, josie ate the whole thing.
I think we definitely need to do some bakery classes here.