Clare teaches our lactofermentation and pasta classes. She’s a classically-trained chef and self-taught fermentalist. Clare believes that anyone can be a good cook and loves giving people the confidence to experiment in the kitchen.

Tomek is the founder of our bakery school, and teaches midweek and private classes. He’s worked at many of London’s top bakeries and is an avid home baker. Tomek believes in determination and persistence when it comes to bread. Keep going until you pull that first, incredible loaf out the oven.

Andy teaches our Saturday Induction to Bread Workshop. He’s worked in a number of London bakeries and managed the bread production at Little Bread Pedlar, just south of the river. Andy is passionate about all things bread and would love to see more people return to the tradition of baking bread at home. He is currently one of the senior baker at Saint Louis in South London.

Nelson is our regular weekend teacher. He has a wealth of experience, having worked at Layla, Pophams and Ottolenghi. He’s all about 100% sourdough and “real bread”. For him, sourdough is a living organism that needs caring and attention - it reflects the energy we pass on to it. He likes complex flavours and mixing different types of grains.