Give the gift of love this Christmas with wonderful baked goodies from the heart (and your kitchen!)

Join Anneka Manning, founder of BakeClub and author of BakeClass, in a full-day, hands-on workshop that will give you all the inspiration, tips, tricks and shortcuts you need to take care of your Christmas gifting this year (and for years to come).

You will walk away from the class with not only a collection of reliable and irresistible gift-appropriate recipes but also a selection of them that will be beautifully packaged and ready for gifting. From boxes of the best fruit mince pies you've ever tasted and generous jars of vanilla-maple granola, to savoury cheesy biscuits (perfectly teamed with a bottle of red) and rich panforte reminiscent of traditional ones from Sienna, everyone you know will want to be a friend this festive season!

Guest Food Stylist Jane Hann will join us in the afternoon to share some beautiful packaging ideas and simple yet effective styling tips in a special tutorial that will ensure your baking looks as good as it tastes and praise will come flooding your way this Christmas!

Class includes:

• 6.5 hours of expert baking advice, guidance and inspiration from Anneka Manning
• A special wrapping and packaging tutorial from Food Stylist  Jane Hann
• Baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
• An invaluable recipe & information kit
• A selection of bakes beautifully packaged and ready for gifting
• Special gifts from our wonderful partners including baking ingredients from Queen Fine Foods
• Morning and afternoon tea
• Confidence, skill and know-how to take home, keep and use regularly in your own kitchen
• Lots of laughs!

Class details:

This workshop will take place from 9.30am-5.00pm. The day will consist of two sessions with a break for lunch in between.

Learn all there is to know about making delicious – and beautiful – celebration cakes!

This intensive, full-day workshop will teach you how to bake and decorate a range of impressive cakes.

Anneka Manning, author, baking teacher and the founder of BakeClub, will take you through how to bake a number of different cakes including sponges, buttercakes and rich chocolate layer cakes as well as gluten-free options. Along with different icings, frostings and buttercreams (including luscious Swiss meringue buttercream) you can use to cover your cakes, we will explore contemporary decorating techniques, ensuring your cakes look as gorgeous as they taste.

During this hands-on class, you will work in small groups making this a great way to meet like-minded bakers or the perfect excuse to bring a friend! Recipes you will learn to bake include divine White Chocolate & Almond Cupcakes and a fun and frivolous Confetti Cake, perfect for a special birthday celebration for little (or big!) kids.

You will leave with not only new skills and confidence, but all the recipes, practical tips and clever decorating ideas you need to bake the perfect cake – no matter what the occasion.

So, join us and immerse yourself in the wonderful world of celebration cakes!

You will learn:

• What makes a great looking – and tasting – cake
• How to bake a range of impressive cakes including sponges, layered buttercakes and special cupcakes
• How to prepare your cake tins for a great cake base
• A range of icings to cover your cakes including fail-safe buttercream, Swiss meringue buttercream, classic glacé and chocolate ganache
• Contemporary decorating techniques including naked cakes and flower piping
• Final touches and styling to complete your creation

Recipes you will learn to bake include:

• Confetti Cake
• Ombre Mocha Layer Cake
• White Chocolate & Almond Cupcakes
• Mini Lemon Thyme & Curd Sponges

What you will get:

• 7 hours of expert baking advice, guidance and inspiration from Anneka Manning
• Hands-on baking in the state-of-the-art BakeClub kitchen in Rosebery, Sydney
• Your chance to get the answers to any baking questions you’ve always wanted to ask
• An invaluable recipe and information kit to take home
• Baking confidence, knowledge and skill to take home, keep and use regularly in your own kitchen!
• Special gifts from our wonderful partners including a baking ingredient from Queen Fine Foods
• A fun day full of learning and laughs surrounded by like-minded people
• Take-home box with samples of all the goodies we bake in the class
• Morning and afternoon tea, and endless cups of tea and coffee!

Class details:

This workshop will take place over a full day (9.00am-5.00pm). There were will be two 3½-hour sessions with a break for lunch in between.

This class is suitable for:

Intermediate and experienced bakers.

BakeSchool: Basics is now open for enrolment.
Click here to start now. 

Learn to bake in 14 days!

BakeSchool: Basics is a fun and engaging eCourse where you will learn the basics of baking – all from your own home kitchen!

Over 14 days (or more), this course will reconnect you with baking from scratch and emphasise the importance of using our hands to create something not only delicious, but ready to share with someone in need of a little connection and care... And who of us doesn’t need that at the moment! 

Perfect to do with your kids, BakeSchool: Basics will teach them valuable life skills while having a daily focus full of fun and learning – the perfect addition to their "home-schooling" curriculum.

Guided by Anneka Manning and her more than 30 years of baking experience, this course will cover ingredients, equipment and two simple mixing methods, and is packed full of hints, tips and tricks to make baking easy, more successful and therefore, much more fun!

Through this course you will learn how baking can be a wonderful grounding and calming exercise that can help to reduce anxiety and stress, while providing enjoyment and a little respite from the current worldwide situation. 

Dates

BakeSchool: Basics is a self-guided course and is now open for enrolment. 

CLICK HERE to start now.

Cost

$99

Dates for the next course will be released soon.

If you are interested in a future course, please fill out your details below and you'll be one of the first to know when new dates are released.

Uncover the secrets to perfect shortcrust pastry – right from your very own kitchen!

BakeSchool: Shortcrust Pastry is a fun and accessible 2-week online course where you will learn the art of making your own melt-in-the-mouth pastry – all from your very own kitchen.

This course is made up of a combination of a virtual live demonstration (which will be recorded so you can watch it again or in your own time) and printable recipe and information sheets that you can study at your own pace ensuring that you gain the confidence and skill – and conquer the fear! – of baking your own delicious shortcrust at home.

Anneka Manning will guide you through the course and share her more than 30 years of baking experience, knowledge and research, as well as all of her practical and handy tips and tricks. You will also have access to a closed Facebook group where you will be able to ask Anneka any questions that arise and be able to troubleshoot while you practise your pastry baking throughout the 2-week course.

At the end of this course, you will walk away with all the knowledge, skill and confidence you need to be able to bake your own delicious shortcrust pastry at home and never rely on store-bought pastry again.

Dates

If you are interested in joining a future course, please fill out your details at the top of this page and you'll be one of the first to know when new dates are released.

Cost

$150

Student numbers

We will only be accepting a maximum of 30 bakers for each course so that Anneka can answer your baking questions during the live session and provide personal feedback via the Facebook page throughout the course.

How will the course work?

This course is made up of 3 key components:

1. Live demonstration:

The live component of this course will take place (new date to be announced soon) at 10.00am-12.30pm Australian Eastern Daylight Time (UTC+11:00) via Zoom.

During the live session, Anneka will demonstrate the process of making shortcrust pastry and you will have the opportunity to bake along with her and use your pastry to make a delicious tart. This session will be recorded so you can look back at it as often as you like or watch it in your own time if you happen to miss it.

2. Recipes and resources:

The live session will be supported by printable recipes and resources which you can study and work through at your own pace. This will include additional recipes which you are encouraged to practise in your own time during the remainder of the course.

3. Closed Facebook Group

An integral part of the course will be the closed Facebook group. It will be the place where you can ask Anneka any questions that come up as well as troubleshoot any issues that arise during the course. It is also a place where you can share your experience with other like-minded bakers doing the course along with you. This group will be open for questions and feedback for the duration of the course but you will be able to refer back to the content for up to 6 months after the course finishes.

Who is this course suitable for?

This course is, quite simply, suitable for everyone. As this course is completed online, it is suitable for students from all over the world.

Please note: the live component of this class will take place in Australian Eastern Daylight Time (UTC+11:00).

So, is BakeSchool: Shortcrust Pastry for me?

• Have you always wanted to master the art of making your own shortcrust pastry from scratch?
• Do you have more time on your hands at the moment and keen to learn a new skill?
• Would you love to join Anneka live (virtually) in her own kitchen and receive direct feedback and advice from her?
• Are you interested in meeting other like-minded people and sharing your love of baking?

If any of these sound like you, then this course is the one for you!

What will I get?

• A virtual live baking demonstration (which will take place on Zoom and will be recorded) where you will learn and bake along with Anneka Manning through the process of making your own shortcrust pastry
• Access to a closed Facebook group where you will be able to ask Anneka any questions that come up during the course, as well as personal and timely baking advice, guidance and inspiration
• A chance to learn about making your own shortcrust pastry surrounded (virtually) by like-minded people
• A thorough understanding of the pastry process and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
• Invaluable printable information sheets and recipes
• Baking confidence, knowledge and skill to use regularly at home

How will I get the most out of this course?

To get the most out of this course, you need to set aside the time to attend the live session with Anneka, read the support material supplied and practise your baking over the duration of the course. The live session will be recorded so it will be available to watch at any time if you are unable to attend. However, we do recommend baking along to get the most out of the course. 

We do understand that life sometimes gets in the way so the content and live session video recording will be available for 6 months after the completion of the course. However, access to Anneka via the Facebook group will only be available to students for the duration of the course.

Do I have to use Facebook to take part in the course?

An important part of this course is the closed Facebook group which allows you to share your experience, receive timely support and generally communicate with Anneka and the other students.

If you are not a Facebook user, or you’re apprehensive about joining the group, the course can still be completed without being a member however we do find that our students will get more from the course if they do participate. The more you get involved with the group and share your experiences, the more value it will add to your experience.

Dates for the last course for 2020 will be released soon.

If you are interested in taking part, please fill out your details below and you will be one of the first to know when dates are released.

Discover the secrets to super light sponges – right from your very own kitchen!

BakeSchool: Sponges is a 2-week online course that will have you whipping up your own light and fluffy sponge cakes – all from your very own kitchen!

Made up of a combination of a virtual live demonstration (which will be recorded so you can watch it again or in your own time) and printable recipe and information sheets that you can study at your own pace, this fun and accessible course will teach you everything you need to know to conquer your fear of these gorgeous, classic cakes at home.

Guiding you through the course will be Anneka Manning, ready to share her more than 30 years of baking experience, knowledge and research, as well as her practical and handy tips and tricks. You will have access to a closed Facebook group throughout the 2-week course where you will be able to ask Anneka any questions that arise while you practise your baking.

At the end of this course, you will walk away with fail-safe recipes, techniques and confidence you need to bake a gorgeous sponge whenever the mood takes you!

Dates

If you are interested in joining this course, please fill out your details at the top of this page and you'll be one of the first to know when new dates are released.

Cost

$150

Student numbers

We will only be accepting a maximum of 30 bakers for each course so that Anneka can answer your baking questions during the live session and provide personal feedback via the Facebook page throughout the course.

How will the course work?

This course is made up of 3 key components:

1. Live demonstration:

The live component of this course will take place on Saturday 10th October at 10.00am-12.30pm (Australian Eastern Daylight Savings Time​ UTC+11) via Zoom.

During the live session, Anneka will demonstrate the process of making a sponge cake, giving you the opportunity to bake along with her. This session will be recorded so you can look back at it as often as you like or watch it in your own time if you happen to miss it.

2. Recipes and resources:

The live session will be supported by printable recipes and resources which you can study and work through at your own pace. This will include additional recipes which you are encouraged to practise in your own time during the remainder of the course.

3. Closed Facebook Group

An integral part of the course will be the closed Facebook group. It will be the place where you can ask Anneka any questions that come up as well as troubleshoot any issues that arise during the course. It is also a place where you can share your experience with other like-minded bakers doing the course along with you. This group will be open for questions and feedback for the duration of the course but you will be able to refer back to the content for up to 6 months after the course finishes.

Who is this course suitable for?

This course is, quite simply, suitable for everyone. As this course is completed online, it is suitable for students from all over the world.

Please note: the live component of this class will take place in Australian Eastern Daylight Savings Time​ UTC+11.

So, is BakeSchool: Sponges for me?

• Have you always wanted to bake your own golden, light sponge cakes at home?
• Do you have more time on your hands at the moment and keen to learn a new skill?
• Would you love to join Anneka live (virtually) in her own kitchen and receive direct feedback and advice from her?
• Are you interested in meeting other like-minded people and sharing your love of baking?

If any of these sound like you, then this course is the one for you!

What will I get?

• A virtual live baking demonstration (which will take place on Zoom and will be recorded) where you will learn and bake along with Anneka Manning through the process of making your sponge
• Access to a closed Facebook group where you will be able to ask Anneka any questions that come up during the course, as well as personal and timely baking advice, guidance and inspiration
• A chance to learn surrounded (virtually) by like-minded people
• A thorough understanding of the sponge-baking process and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
• Invaluable printable information sheets and recipes
• Baking confidence, knowledge and skill to use regularly at home

How will I get the most out of this course?

To get the most out of this course, you need to set aside the time to attend the live session with Anneka, read the support material supplied and practise your baking over the duration of the course. The live session will be recorded so it will be available to watch at any time if you are unable to attend. However, we do recommend baking along to get the most out of the course. 

We do understand that life sometimes gets in the way so the content and live session video recording will be available for 6 months after the completion of the course. However, access to Anneka via the Facebook group will only be available to students for the duration of the course.

Do I have to use Facebook to take part in the course?

An important part of this course is the closed Facebook group which allows you to share your experience, receive timely support and generally communicate with Anneka and the other students.

If you are not a Facebook user, or you’re apprehensive about joining the group, the course can still be completed without being a member however we do find that our students will get more from the course if they do participate. The more you get involved with the group and share your experiences, the more value it will add to your experience.

Baking Foundations will run again from 30th October – 11th December 2020!

CLICK HERE to book now.

What is Baking Foundations? Watch the video below to find out!

You are invited to Anneka's online kitchen!

Baking Foundations is a 6-week eCourse that will take you back to the fundamentals of baking.

With Anneka Manning as your guide, you will learn the essentials of baking in a logical, fun and engaging way. Full of tips, tricks and relevant information – suited to the way we bake today – this course will teach you that success in baking always comes back to the foundations.

Learning in your own kitchen at your own pace, Anneka will help and encourage you along the way. The course will cover basic ingredients, equipment and mixing methods, exploring all the little things that you may never have been taught.

The course will be delivered in 6 modules which are released weekly. Made up of info sheets, videos, recipes, checklists and infographics, you can download and print them off to study and enjoy at your own pace.

We will only be accepting 30 bakers so that we can provide personal feedback and get to know you as you embark on your baking journey.

After 6 weeks, you will walk away with all the skills, knowledge and inspiration you need to bake at home with confidence and success!

Dates

30th October – 11th December 2020 (BOOK NOW)

If you're interested in enrolling in a future course and would like to be notified when new dates are released, please fill in your details at the bottom of this page.

Cost

$330 (Standard Pricing)

Student numbers

We will only be accepting 40 bakers for each course so that we can provide personal feedback and get to know you as you embark on your baking journey.

Who is this course suitable for?

This course is, quite simply, suitable for bakers of all skill levels!

• Beginners who want to start their baking journey and set strong foundations for their baking forever;
• Intermediate bakers who would like to strengthen and improve their basic skills and extend their knowledge;
• And experienced, more competent cooks, who would like to fill in all the baking "gaps" and learn things you may never have been taught (you don't know what you don't know, right?)

As this course is completed online, it is suitable for students from all over the world.

Please note: Baking Foundations is an extended version of the BakeSchool: Basics online course so we do not recommend it to those who have already completed BakeSchool: Basics.

So, is Baking Foundations for me?

• Would you like to extend, strengthen and improve your baking skills?
• Would you love to learn from Anneka but can't physically get to one of her face-to-face workshops or classes?
• Have you perhaps never considered yourself to be a particularly good baker but you would like to give it a go and see if baking is for you?
• Would you like to have a little taste of BakeClub?
• Are you interested in meeting other like-minded people and sharing your love of baking?

If any of these sound like you, then Baking Foundations is the course for you!

Love the idea of learning online?

Find out more about our other eCourses The Science of Baking, BakeSchool: Shortcrust Pastry, BakeSchool: Sponges and BakeSchool: Sourdough.

Dates for the next course will be released soon.

If you're interested in enrolling in a future course, please fill out your details below and you'll be one of the first to know when new dates are released.​

If you want to gain a deeper understanding of what happens during a bake, and you want to become a more knowledgeable baker, then this course is for you. It truly offers the science of baking, taking some really complex interactions of ingredients and breaking the concepts down into easy to understand chunks that are linked together at the end.

Melissa Kunovsky, Sydney

What is The Science of Baking? Watch the video below to find out!

You are invited to Anneka's online kitchen!

The Science of Baking is a 6-week eCourse that will uncover the “why” behind the “how” of baking.

We will explore the most common ingredients and how they affect our baking when used in different ways. Once you understand the science of baking, you will be able to turn old baking failures into successes and troubleshoot as you bake from now on.

With Anneka Manning helping and encouraging you along the way, you’ll work through common baking mishaps – like why a cake hasn’t risen – and be guided through the science behind it, so you can apply this knowledge every single time you bake and ensure the best results.

The course will be delivered in 6 modules which are released weekly. Made up of videos, recipes, experiments, infographics and information sheets, you can download and print them off to study and enjoy at your own pace. The information will be presented in a fun and interesting way and will be backed up with practical projects, online discussions and lots of support.

In just 6 weeks you will understand why you’re using particular ingredients and the science behind what happens when you use them to guarantee success whenever you bake. You’ll gain the confidence to try past failed recipes again as well as the skill to adjust recipes with success.

Understanding the science of baking will open your eyes to the bigger baking picture and truly transform the way that you bake from now on.

Dates

If you are interested in enrolling in a future course, please fill out your details at the top of this page and we will be in touch when new dates are released.

Cost

$350 

Student numbers

We will only be accepting 40 bakers for each course so that Anneka can provide personal feedback and timely answers to your baking questions.

Who is this course suitable for?

Whether you’re an occasional cook or a diehard daily baker, there’s a huge amount to learn from The Science of Baking. If you are a beginner baker, we highly recommend that you complete Baking Foundations online course first.

As this course is completed online, it is suitable for students from all over the world.

So, is The Science of Baking for me?

• Would you like to understand the science behind baking and what is actually happening when you bake?
• Are you interested in why some bakes don’t work as expected?
• Would you like to extend, strengthen and improve your baking skills?
• Would you love to learn from Anneka but can't physically get to one of her face-to-face workshops or classes?
• Would you like to become part of the BakeClub community?
• Are you interested in meeting other like-minded people and sharing your love of baking?

If any of these sound like you, then The Science of Baking is the course for you!

Prefer to learn in person?

CLICK HERE to find out more about the face-to-face version of this course.

What will I get?

• Six downloadable course modules which will include invaluable information sheets, videos, recipes, experiments, infographics and much more to support and inspire your learning.
• Personal and timely baking advice, guidance and inspiration from Anneka Manning.
• A chance to learn about the science of baking surrounded (virtually) by like-minded people.
• Access to a closed Facebook group where you will be able to chat with Anneka and your fellow students enabling you to learn from, connect with and share your baking journey with each other.
• During the course, you will have access to two Facebook Live Q&As with Anneka (one in Week 3 and one in Week 6). This will give you the opportunity to ask her any baking questions that have arisen for you during the course. 
• A thorough understanding of the science of baking and how to apply what you’ve learnt to always ensure baking success.
• Baking confidence, knowledge and skill to use regularly at home.

Course Outline

Each module will include a combination of baking theory and practical exercises including experiments and recipes. The experiments will bring the theory to life and really show you what is happening when we bake.

Module 1: Becoming an Observant Baker
The first module will introduce you to the concept of the “why” of baking and how becoming an observant – and mindful – baker can change the way you look at baking and, ultimately, the success you will have. You will also be taken through the 7 stages of baking helping you to fully understand what happens to your bake while in the oven.

Module 2: How Leavening Works
During the second module, we will explore what makes your baking rise and gives it lightness – we will look at what leavening is and how it works, the different types of  leavening you can use in your baking and which ones are best used for particular recipes.

Module 3: Flour Proteins & Gluten
Gluten (flour protein) is one of the three main structure-builders in baking and is the most complex in the way it works. This module will explore the many factors that control how and to what extent gluten is developed in your bakes, as well as touch on gluten-free flours and what to be aware of when using them in your baking.

Module 4: Sugars
The fourth module will explore sugar including the nine important things that sugar does in your baking and how adjusting the amount or type of sugar in a recipe can really affect the results you get. 

Module 5: Fats & Oils
When it comes to fats in your baking, it is not only the type used but also its consistency and how it is combined with the other ingredients, which will help determine the final texture, volume and flavour of your bake. The fifth module will explain the role that fats play in your baking.

Module 6: Eggs
The final module is all about eggs and its many roles. We will look at egg foams, how the freshness of eggs affect your baking as well as the science behind what happens when egg whites are whisked with sugar.

How will I get the most out of this course?

To get the most out of this course, you need to set aside at least 3-4 hours a week to read the content, watch the videos, do the experiments and bake the recipes. We know life sometimes gets in the way (you will have 6 months to access the course content too) but your baking won't improve and you won't enjoy the far-reaching benefits that this course can deliver if you don't put in the time and effort.

Do I have to use Facebook to take part in the course?

BakeSchool: Sourdough 27th October – 24th November 2020 is now SOLD OUT.

If you are interested in enrolling in a future course, please fill out your details and you'll be one of the first to know when new dates are released.

Discover everything you need to know about making your own sourdough – right from your very own kitchen!

BakeSchool: Sourdough is an intensive 4-week online course where you will learn everything there is to know about making and baking your own artisan sourdough bread – all from your very own kitchen.

Made up of a combination of virtual live demonstrations (which will be recorded so you can watch them again or in your own time) and printable recipe and information sheets that you can study at your own pace, this online course will take you through the entire process from making and maintaining your own sourdough starter through to proving, kneading, shaping, baking and even storing your bread.

Anneka Manning will guide you every step of the way, sharing her more than 30 years of baking experience, knowledge and research, as well as all of her practical and handy tips and tricks. Throughout the course, you will have access to a closed Facebook group where you will be able to ask Anneka any questions that arise and be able to troubleshoot your sourdough baking as you move through the process.

At the end of this course, you will walk away with all the knowledge, skill and confidence you need to be able to bake your own delicious sourdough bread at home.

Dates

27th October – 24th November 2020 (SOLD OUT)

If you are interested in joining a future group, please fill out your details at the top of this page and you'll be one of the first to know when new dates are released.

Cost

$280

Student numbers

We will only be accepting a maximum of 40 bakers for each course so that Anneka can answer your baking questions during the live sessions and provide personal feedback via the Facebook page throughout the course.

How will the course work?

This course is made up of 3 key components:

1. Live demonstrations:

The live component of this course will take place over four virtual sessions where Anneka will take you through the entire sourdough process including:

• Wednesday 28th October 7.30-9pm (AEDT): How to make your own sourdough starter
• Friday 6th November 8-9pm (AEDT): How to make a levain
• Saturday 7th November 9-10.30am (AEDT): Making, stretching, folding, proving and shaping your dough
• Saturday 7th November 4-5pm (AEDT): Baking your bread

These will take place at Australian Eastern Daylight Savings Time​ UTC+11 but they will all be recorded so you can look back at them as many times as you like or watch them in your own time if you happen to miss a live session.

2. Recipes and resources:

The live sessions will supported by printable recipes and resources which will take you through the process step by step so you can study and work through them at your own pace. 

3. Closed Facebook Group

An integral part of the course will be the closed Facebook group. Not only will this be where your live demonstrations will take place (and videos of these sessions can be viewed), it will also be the place where you can ask Anneka any questions that come up as well as troubleshoot any issues that arise. It is also a place where you can share your experience with other like-minded bakers doing the course along with you. This group will remain open for questions and feedback until the last day of the course but you will be able to refer back to the content for up to 6 months after the course finishes.

Who is this course suitable for?

This course is, quite simply, suitable for everyone, but it is aimed at intermediate to experienced bakers. As this course is completed online, it is suitable for students from all over the world.

Please note: the live component of this class will take place in Australian Eastern Daylight Savings Time​ (UTC+11).

So, is BakeSchool: Sourdough for me?

• Would you like to master the technique of making your own sourdough from scratch?
• Do you have more time on your hands at the moment and keen to learn a new skill?
• Would you love to join Anneka live (virtually) in her own kitchen and receive direct feedback and advice from her?
• Are you interested in meeting other like-minded people and sharing your love of baking?

If any of these sound like you, then this course is the one for you!

What will I get?

• Four virtual live baking demonstrations (which will be recorded) where you will learn and bake along with Anneka Manning through the complete process of making your own sourdough
• Access to a closed Facebook group where you will be able to ask Anneka any questions that come up during the course, as well as personal and timely baking advice, guidance and inspiration
• A 30-minute live Q&A video session with Anneka to be held​ on the closed Facebook group during the last week of the course
• A chance to learn about making your own sourdough surrounded (virtually) by like-minded people
• Invaluable printable information sheets and recipes
• A thorough understanding of the sourdough process and how to apply what you’ve learnt to be able to troubleshoot in the future and ensure baking success
• Baking confidence, knowledge and skill to use regularly at home

What will I learn? 

• What a sourdough starter is
• How to make your own sourdough starter
• How to feed, maintain, store and get the most from your sourdough starter
• What a levain or pre-frement is
• Key ingredients and equipment needed to make great sourdough bread
• What is the most ideal way to knead and prove your sourdough
• Using proving baskets and how to shape your sourdough without them
• The secret to a crunchy crust and chewy texture (like the artisan ones you buy!)

How will I get the most out of this course?

To get the most out of this course, you need to set aside the time to attend the live sessions with Anneka, read the support material supplied and practise your sourdough baking over the duration of the course. The live sessions will be recorded so they will be available to watch at any time if you are unable to attend. However, we do recommend baking along and catching up, if necessary, so that you are able to ask Anneka any questions as and when they arise throughout the process.

We do understand that life sometimes gets in the way so the content and live session video recordings will be available for 6 months after the completion of the course. However, access to Anneka via the Facebook group will only be available to students during the duration of the course.

Do I have to use Facebook to take part in the course?

Yes, in order to take part in BakeSchool: Sourdough you will have to be a Facebook user, or at least have access to a Facebook account, to view the live sessions (or recordings of them) and be able to ask questions and receive feedback and advice from Anneka about your sourdough baking.

Make Me a Baker October 2020-March 2021 is now SOLD OUT. If you are interested in joining a future program, please fill out your details at the bottom of this page.

The practical, approachable, inspiring and
fun way to learn to bake

This unique 6-month program is designed to make you a confident, inspired and skilled baker - no matter your current ability!

Currently the only baking course of its kind available in Australia, Make Me a Baker is hosted by Anneka Manning and comprises of a series of hands-on classes, workshops, online forums and at-home projects. It not only covers the basics of baking but also the more challenging techniques as well.

You will follow the entire baking process from learning how to write your own recipes and substitute ingredients right up to presenting and styling your finished product with tips and tricks from industry professionals.

Throughout this comprehensive program, you will learn not only the 'how' but also the 'why' of baking, exploring the science behind it and giving you the know-how and confidence to be a brilliant baker.

Don't take our word for it! Hear what some of our graduates had to say about their Make Me a Baker experience.

Location:

All hands-on classes take place in the Flash in the Pan Studio kitchen in Rosebery (only 10 minutes from Sydney's CBD).

Want to know more? Click here to download the Make Me a Baker brochure.