Join us for our open evening at Leiths on Thursday, 16 July 2026, 6.30–8.30pm, and discover how the Culinary Diploma can launch your career in food.
Join us for our open evening at Leiths on Thursday, 16 July 2026, 6.30–8.30pm, and discover how the Culinary Diploma can launch your career in food.
Refine your skills in bread-making on this advanced course. Lead by an expert chef tutor, you’ll cover starter maintenance, higher-hydration doughs and pre-ferments, using contemporary recipes inspired by London’s world-class bakery scene. From potato bread to babka, bagels to baguettes, take your knowledge of bread to the next level at Leiths Culinary School in London.
Our admissions team love to answer your questions and offer course suggestions to suit your goals.
Made your descision? Book on a course here and develop your future in food.
Go beyond the techniques most bakers have tried, safe in the knowledge our expert teachers will be by your side,guiding you through each skill and recipe as you go.
Learn professional techniques that will level up your baking, with expert demonstrations and practical kitchen sessions. Deepen your understanding of starters and flours, higher hydration doughs, starch gelatinisation techniques using tangzhongs, pre-ferments and how make sourdough with delicious inclusions.
Make your own butter and put the buttermilk to use, and turn leftover starter into crackers, banana bread and crumpets, with techniques for batch baking and quick bakes alongside the main recipes.
In this course, you’ll build on your existing bread-making knowledge and take it to a professional level. You’ll work through starter maintenance, higher hydration doughs and pre-ferments, alongside enriched doughs, inclusions and the techniques behind a soft, open crumb. Guided by an expert tutor, you’ll shape, prove and bake a wide range of breads, learn to make your own butter, and discover how to put leftover starter to good use.
Example bakes you’ll make:
You do not need to prepare anything as such, but please see below on what you’ll need to bring and what’s included.
Thursday 22, Friday 23, Thursday 29, Friday 30 October 2026
Thursday 20, Friday 21, Thursday 27, Friday 28 May 2027
Wednesday 21 – Saturday 24 2027
Arrival: from 9.30am
Class begins: 10:00am (please arrive in good time so you’re ready to start promptly at 10:00am)
Day ends: 4:00pm
Lunch: Please bring your own lunch, although you are welcome to eat anything you bake, where appropriate.
We are happy to make adjustments where possible.
Please read our full policy on allergies and dietary restrictions here.
To book, click ‘Book now’ at the top of the page and select your preferred class and date.
Enrol on a course today and develop your skills. This course runs in two sets of two days across a fortnight. Check the specific dates above.
Setting the standard since 1975
With an expert tutor
From Michelin kitchens to yachts, the shelves of Waterstones to TikTok, supper clubs to TV
Individual guidance from expert chef tutors to refine your technique
Yes. This is an advanced course and prior bread-making experience is essential. It builds on existing skills, including Diploma-level sourdough, and moves at pace.
Yes. The course is designed to extend what you have already covered and add new techniques too.
Everything you need is provided. We recommend bringing containers to take your bread home.