Christmas Baking Classes

To get into the festive spirit, we’ll be running Christmas baking classes for children in selected bakeries. Find out class dates and which bakeries are hosting classes below.

If you’d like your little ones to join us, please visit or call one of our bakeries below and let the team know. Please note all classes start at 4pm.

 

Tuesday 11th December
Farnham
Summertown
Camden
Barnes
West Hampstead
Clapham Old Town

Wednesday 12th December
Temple Fortune
Blackheath
Richmond
Seymour Place

Thursday 13th October
Swain’s Lane
Crouch End
Pimlico
Clapham Old Town

 

Halloween Baking Classes

To celebrate Halloween, we’ll be running spooky baking classes for children in selected bakeries. Find out class dates and which bakeries are hosting classes below.

If you’d like your little ones to join us, please visit or call one of our bakeries below and let the team know. Please note all classes start at 4pm.

Monday 22nd October
Farnham

Tuesday 23rd October
Summertown
Camden
Barnes
West Hampstead

Wednesday 24th October
Temple Fortune
Blackheath
Hove
Richmond

Thursday 25th October
Swain’s Lane
Crouch End
Pimlico

GAIL’s Street Party 2016

We’re dedicating our 11th annual Street Party to helping Magic Breakfast give kids a healthy start to the school day. We will donate a proper breakfast to a hungry child for every item bought on the day from us and our friends.

Help us raise at least 10,000 breakfasts!

 

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Sourdough September

In honour of Real Bread Campaign’s ‘Sourdough September’ this month, we will make, nurture, and bake with, our very own starter. Follow our starter’s progress this month as she grows, and why not make your own?

A sourdough starter is the living heart of traditional baking. Making your own can be challenging, but once you get the hang of it, your sourdough will become your faithful kitchen companion. If you look after your starter – feeding it, watering it – it will reward you in turn. You can use this starter for endless sourdough recipes.

Ingredients

For the starter:

120g strong wholemeal flour

20g strong white flour

120ml water, at room temperature

 

For feeding over 10 days

10 x 70g strong wholemeal flour

10 x 20g strong white bread

10 x 75ml water, at room temperature

 

Mix the first day’s ingredients in a very clean small bowl with a scrupulously clean fork until you have a solid, stodgy batter.

Pour the starter into a clean plastic container at least four times its volume and cover it loosely with a lid so it lets in a little air. There are yeast cells all around and, hopefully, some of them will latch on to this mix.

Put the starter in a cool room – but not in a fridge, cupboard, or any other enclosed space.

After one day, feed the starter for the first time. Weigh out 150g of the starter and discard the rest. Feed the remainder with the 70g of wholemeal flour, 20g of strong white flour and 75ml of water.

Put it back in its container and cover it loosely. Leave it to rest for another day.

Repeat each day, for 10 days or ad infinitum! Your sourdough could live forever, unless you forget to feed it – in which case it will die.

After 10 days, if you and your starter are happy, together you’re ready to make the loaf of your life.

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