Question 1

Can beginners join a masterclass?

Accepted Answer

Absolutely. Our masterclasses are designed for complete beginners through to experienced home bakers.

Question 2

What do I need to bring?

Accepted Answer

Nothing. We provide all ingredients, equipment and packaging. Just bring yourself.

Question 3

Where are you based?

Accepted Answer

We're just outside Chester city centre with plenty of free parking available.

Question 4

How many people are in each class?

Accepted Answer

Classes are intentionally kept small so everyone receives plenty of individual guidance.

Question 5

Is parking available?

Accepted Answer

Yes. Free parking is available directly outside the bakery.

Question 6

Who is the Core Masterclass for?

Accepted Answer

Core is for people who have completed our Foundation Sourdough Masterclass or already bake sourdough confidently at home. It is the natural next step in the Einkorn sourdough journey.

Question 7

Is this suitable for beginners?

Accepted Answer

Yes. No previous experience is needed and the transformation from cream to butter is easy to follow and very satisfying.

Question 8

Who is the Mastery course for?

Accepted Answer

Mastery is for confident sourdough bakers who are ready for a full day of advanced doughs, flavour and shaping.

Question 9

What pasta will I make?

Accepted Answer

You will make fresh tagliatelle and fresh spaghetti, learning how the same dough can be handled for different shapes.

Question 10

What will I make?

Accepted Answer

You will make our signature light wholemeal sourdough and a porridge oat sourdough, exploring how each dough behaves and why.

Question 11

What will I learn?

Accepted Answer

You will mix and develop dough, make a butter block, laminate, cut, shape, proof and bake croissants.

Question 12

What butters will I make?

Accepted Answer

You will make sea salted butter, roasted garlic and parsley butter, and chilli and basil butter.

Question 13

What will I take home?

Accepted Answer

You will leave with sourdough pizza dough balls and course notes so another pizza night is already underway.

Question 14

Do I need Foundation first?

Accepted Answer

Foundation is the best preparation because Core builds directly on those skills. Experienced home bakers are also welcome if they already understand starter care, mixing, folding, shaping and proofing.

Question 15

How does the class work?

Accepted Answer

You mix and prove your own dough during the class, then take it home ready to bake. We also prepare dough in advance so you can bake a loaf at the school, practise scoring and see every stage of the process. This means you experience the complete method without waiting for a full fermentation cycle.

Question 16

Do we make ravioli?

Accepted Answer

No. Ravioli is no longer part of this class, which gives us more time to perfect tagliatelle, spaghetti and cacio e pepe.

Question 17

Will I make and eat a pizza?

Accepted Answer

Yes. You will shape, top and bake your own pizza, then enjoy it during the class.

Question 18

Do I need Foundation and Core?

Accepted Answer

We strongly recommend the progression of Foundation, Core and then Mastery. That route gives you the confidence to enjoy every part of this advanced day.

Question 19

How long is the class?

Accepted Answer

The class lasts approximately three hours.

Question 20

Is food included?

Accepted Answer

Yes. Fresh bread is served so you can taste the butters as we work, with tea and coffee available too.

Question 21

Is the whole class vegan?

Accepted Answer

Yes. The dough, toppings and refreshments used for the class are vegan.

Question 22

What should I bring?

Accepted Answer

Everything is provided. Wear comfortable clothes and closed shoes, and bring sturdy bags or boxes for the loaves, doughs and equipment you will take home.

Question 23

Do I need a pizza oven at home?

Accepted Answer

No. We show you how to achieve a crisp, light pizza in a normal domestic oven, with advice for pizza ovens too.

Question 24

What advanced skills will I gain?

Accepted Answer

You will work with decorative shaping, rye fermentation, inclusions, dough development and the judgement needed to adapt a bake with confidence.

Question 25

Is lunch included?

Accepted Answer

Yes. A relaxed lunch is included, along with tea and coffee throughout the class.

Question 26

Can dairy be substituted?

Accepted Answer

No. Dairy cream is central to this class and cannot be substituted. Please contact us before booking if you have any allergies.

Question 27

Will we eat during the class?

Accepted Answer

Yes. We finish by making cacio e pepe and sit down together to enjoy a fresh bowl of pasta.

Question 28

Is a gluten-free option available?

Accepted Answer

Unfortunately not. Wheat flour is central to the recipe and the bakery cannot provide a gluten-free environment.

Question 29

How big are the classes?

Accepted Answer

Each class is limited to eight people and taught by one expert baker. Keeping the group small means everyone makes their own bread, receives individual guidance and has time to ask questions.

Question 30

What techniques will I learn?

Accepted Answer

You will learn mixing, folding, fermentation, shaping, dimpling, topping and how to judge when the dough is ready to bake.

Question 31

Can you cater for dietary needs?

Accepted Answer

Tell us about dietary needs before the class and we will adapt the food where possible. The bakery handles wheat throughout and cannot provide a gluten-free environment.

Question 32

Are food and drinks included?

Accepted Answer

Yes. Food, tea and coffee are included so the day feels relaxed as well as productive.

Question 33

What about the buttermilk?

Accepted Answer

You take it home. We explain how to store it and give you ideas for using it in baking and cooking.

Question 34

Is the dough sourdough?

Accepted Answer

Yes. We use natural sourdough fermentation for flavour and a light, digestible crust.

Question 35

What support is included?

Accepted Answer

After the class, you will have access to our ongoing support group, free monthly recipes and a community of hundreds of home bakers. Your 150-page reference guide gives you the method and supporting information to continue baking confidently at home.

Question 36

Do I need to bring anything?

Accepted Answer

No. All ingredients, equipment and aprons are supplied. Wear comfortable clothes and closed shoes.

Question 37

What equipment will I use?

Accepted Answer

You will use traditional hand techniques and a pasta machine for rolling and cutting. We explain how to get the best from both.

Question 38

Will I learn hand lamination?

Accepted Answer

Yes. You will complete the turns yourself and learn how to keep the butter and dough at the right temperature for clear, even layers.

Question 39

How should I store the butter?

Accepted Answer

We explain refrigeration and freezing on the day, and your notes include clear storage guidance.

Question 40

Where are you and can I park?

Accepted Answer

Einkorn is at 61 CoWorkz, Minerva Avenue, Chester, CH1 4QL, just outside Chester city centre. Free parking is available directly outside the bakery.

Question 41

Can I buy the class as a gift?

Accepted Answer

Yes. Select Buy as a Gift Voucher below the calendar so the recipient can choose their preferred date.

Question 42

Can I buy this course as a gift?

Accepted Answer

Yes. Choose the Buy as a Gift Voucher button below the booking calendar and the recipient can select a suitable date.

Question 43

Can I buy this as a gift?

Accepted Answer

Yes. You can buy a Foundation Sourdough Masterclass experience as a gift and include a message for the recipient. The voucher code is sent after payment. View our gift vouchers.

Question 44

Can I buy Mastery as a gift?

Accepted Answer

Yes. Use the Buy as a Gift Voucher button below the calendar for a thoughtful gift that lets the recipient choose a date.

Question 45

Can I make pasta by hand?

Accepted Answer

Yes. We explain hand rolling as well as machine rolling, so you can continue with the equipment you have at home.

Question 46

What comes after Core?

Accepted Answer

Mastery is the perfect finishing stage. It is our ultimate sourdough course and brings the full progression together through advanced doughs, flavours and techniques.

Question 47

Why finish with Mastery?

Accepted Answer

It brings together the knowledge from Foundation and Core, then adds the most demanding doughs and techniques. It is the perfect completion of the Einkorn sourdough journey.

Question 48

How do I take my pastries home?

Accepted Answer

We provide sensible packing guidance on the day. Bringing a roomy bag or box is helpful for carrying the shaped pastries and dough flat.

Question 49

Can I make focaccia at home?

Accepted Answer

Absolutely. You take home starter, a tray, a prepared dough and clear notes so you can repeat the process with confidence.

Question 50

Can I cancel or reschedule?

Accepted Answer

Please give at least 30 days’ notice if you need to cancel or move your booking. With sufficient notice, you can choose a refund or transfer to another available date. Requests made with less than 30 days’ notice and non-attendance are not eligible for a refund or reschedule. Full details are in our Terms & Conditions.

Question 51

Can children attend?

Accepted Answer

Children under 16 are welcome with an accompanying adult and should be able to work safely at a standard-height worktop.

Question 52

Can I cancel or move my booking?

Accepted Answer

Please give at least 30 days’ notice. With sufficient notice you can choose a refund or a move to an available date. Requests with less than 30 days’ notice and no-shows are not eligible. If Einkorn cancels, you can choose a full refund or a move.

Question 53

Can you provide a gluten-free environment?

Accepted Answer

Our working bakery handles gluten, so we cannot provide a gluten-free environment. Please tell us about dietary needs when booking.

Question 54

Is there a lactose-free alternative?

Accepted Answer

Olive oil and balsamic are available as an alternative to butter. Focaccia is entirely vegan.

Question 55

How do gift vouchers work?

Accepted Answer

Choose a masterclass and send a personalised e-card. Your recipient chooses an available date. Voucher validity: [VOUCHER TERMS – expiry].

Your questions, answered.

Booking & cancellations

On the day

Dietary

Gifts

Location & parking