For the star baker


For many, baking is a favourite pastime. It can be a chance to unwind after a long day, a means to express creativity and a way of connecting and sharing with others.

Fuel their passion with a baking, bread-making or patisserie course and give them the skills to take their cooking to the next level with careful guidance from our experts.

Purchase with a Leiths voucher or elevate your voucher gift with the new Leiths Christmas Gifting Package to include a Leiths apron, handwritten gold voucher and bespoke packaging.

The Beginner's Guide to Cakes and Baking

The Beginner's Guide to Cakes and Baking

Elevate your home baking with this one-day workshop and learn to master some delicious modern recipes and classic baking techniques. Great for budding bakers wanting to build their skillset.

More Cakes and Baking

More Cakes and Baking

Take your baking to the next level and build on your skillset as you learn to master more specialist bakes like the Genoise sponge and chocolate ganache and experience more exciting flavour combinations.

Let's Cook! Teen Baker

Let's Cook! Teen Baker

A class designed for young, budding master bakers. Build their skills and passion for baking as they learn to create some delicious tea-time treats form chocolate shortbread to the classic Victoria sponge.

The Beginner's Guide to Bread Making

The Beginner's Guide to Bread Making

Embark on your very first bread journey, and discover the rewarding joys of baking your own loaf. Designed for beginners, this class will lead you through both the techniques and science behind a handful of different recipes.

Sourdough and Artisan Breads: Two Day Masterclass

Sourdough and Artisan Breads: Two Day Masterclass

Our two day masterclass will take you through the complex processes involved in perfecting sourdough and other artisan breads; from keeping your starter alive, to complex fermentations techniques.

Bread Making - Enriched Doughs and Bigas

Bread Making - Enriched Doughs and Bigas

Challenge your bread-making skills and try your hand at both sweet and savoury enriched doughs and bigas breads. Master the fougasse and the delicious pain d’épices with top tips from our experts on how to achieve the perfect loaf.

Gluten Free Bread and Baking

Gluten Free Bread and Baking

Learn how to master beautiful gluten-free bakes without compromising flavour and fun. Our Leiths experts will walk you through some delicious, fool-proof recipes, providing advice and guidance on substitutions for more free-from baking.

A Masterclass at Leiths: Patisserie

A Masterclass at Leiths: Patisserie

Allow your technical skills to flourish and learn to prepare a selection of elaborate patisserie with our hands-on and inspiring masterclass. Grasp the preparation of delights such as Chocolate Tart with Gianduja Crémeux, Pistachio Praline & Cherries.

The Leiths Ultimate Afternoon Tea

The Leiths Ultimate Afternoon Tea

Experience a little luxury in life again with our new ultimate afternoon tea class. Create a spread of inventive sweet and savoury twists including Crab Scotch Eggs with Sriracha Mayonnaise and a Ginger and Cardamom Loaf, then sit down and enjoy the afternoon tea you’ve created together.

NEW Basics to Baker: Online Course

NEW Basics to Baker: Online Course

Our 10-week Basics to Baker online course will cover all the fundamentals of bread making, teaching you foundational bread-making skills all the way through to more advanced techniques, such as sourdough and croissants. This course is ideal for anyone who loves to cook and is looking to master basic to advanced bread-making skills to last a lifetime.

An Introduction to Patisserie: Online Course

An Introduction to Patisserie: Online Course

Learn to create perfect pastries, beautiful baked goods and show-stopping sweet treats with Leiths’ 12-week Introduction to Patisserie online course and certificate.

* Please be reassured that if any scheduled courses are unable to go ahead due to government advice, all students will be offered an alternative experience or a Leiths gift voucher.

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