Hourly Schedule
Time
- 09:00
- Arrival, registration and refreshments
- Tea, coffee and warm pastries from the kitchen.
- 09:30
- Course starts
- 12:30
- Course End
- Course ID DoWorKR
-
Plan your visit
- All ingredients and professional equipment.
- Freshly prepared seasonal lunch Tea, coffee and refreshments throughout.
- All your breads and pastries to take home.
- Detailed recipes and course notes. Apron (you may also bring your own)
Join us for an exciting new artisan adventure with our Doughnut Masterclass, led by Kevan Roberts. This hands-on class is perfect for beginners and seasoned bakers who want to elevate their doughnut-making skills.
You’ll learn to create delicious doughnuts filled with rich, creamy custards and topped with a crunchy honeycomb.
In this class, you’ll master the art of making two custard fillings: the classic Crème Pâtissière and a luscious Caramel Custard. Kevan will guide you through each step, ensuring you achieve the perfect consistency and flavour.
No prior baking experience is necessary, just a willingness to learn and enjoy the process.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
-
Kevan RobertsYorkshire-born Kevan has been working in the bread industry for over thirty years. During the early stages of his career, Kevan spent time working as a baker in France, before moving back to the UK to work at numerous bakeries before co-founding his first bakery in Yorkshire.
His journey led him to work in product development for large supermarkets, and he then went on to successfully establish Chestnut Bakery in the heart of Belgravia. More recently, Kevan has shared his skills, passion, knowledge, and enthusiasm in a number of teaching roles, including teaching practical courses at Bread Ahead Bakery in Borough Market, London before going on to teach as a Bread Science Lecturer at the National Bakery School at London South Bank University.
Kevan is no stranger to sharing his skills with a wider audience, having taken part in podcasts, speaking about real bread with the media, and appearing as a technical advisor on the BBC programme, The Apprentice. In 2020 Kevan had his first book published, ‘Baking Sourdough’ and he is currently working on his second.
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