Contact us at workshops@mielbakery.co.uk.
If seats are sold out, it is recommended that you still contact us by filling out the waitlist. Each class in the waitlist usually progresses 1-2 spots. Additionally, you can also sign up to our mailing list to be notified about all future classes.
Just check the email you would have received from workshops@mielbakery.co.uk with the subject “[Miel Bakery] Your booking was successful”. Please also check your spam folder if you haven’t received it. If you created an account while registering, you can also view the list of classes you booked in your Account page.
There are no discounts for multiple registrations.
All classes are taught by Shaheen Peerbhai, the chef-owner of Miel Bakery. She is also a cookbook author (“Paris Picnic Club”, Barnes & Noble NYC) and chef trained at Le Cordon Bleu Paris and London, and at Alain Ducasse Education in France. She has worked in bakeries, bistros and Michelin starred restaurants in Europe and has attained multiple culinary scholarships. She has taught baking to thousands of students since 2010, including guest lectures at Le Cordon Bleu. Read more about Shaheen’s work.
Have a look at the Class Menu.
I only use the absolute best quality, locally available ingredients, and share where to source them from. I minimise the use of professional equipment in class, instead showing you techniques to make highly professional bakes with regular home appliances.
You definitely don’t need to be an expert baker! I’ve had many first-time bakers enjoy their class so much, they sent me photos of what they then baked at home. I will teach everything you need to know to create beautiful, delicious pastry. I encourage you to ask as many questions as you like to make the experience enriching for you.
In general, we use wheat, dairy, eggs, nuts and seeds on the premises at Miel Bakery. Allergen information is available on each class listing based on the recipes taught in that class. Contact us if you still have specific questions about other ingredients.
The classes are held at Miel Bakery, 60/61 Warren St. W1T 5NU.
Class size is 8-12 students per class.
The classes are held at Miel Bakery, 60/61 Warren St. W1T 5NU.
Great! Just wait for the day and show up 10-15 minutes ahead of schedule. Until then, add workshops@mielbakery.co.uk to your safe senders list, and move any emails from your Gmail Promotions tab to your inbox to ensure future mails are sent to the correct folder.
You do not need to bring anything to class – you are provided everything you need. You will get to taste everything we make and can choose to try it in class or pack it for later. You will each be provided printed recipe sheets.
Most of my classes have always ever only been demo-based, where I teach and students watch every stage of the creation from scratch. There are three advantages of demo-based
(i) Learning: Students are able to focus on observing clearly my techniques and steps without worrying about why theirs looks slightly different from their neighbours, and are able to record videos and take notes to review at home. Hands-on classes are slower, and are better served for more technical classes such as bread dough handling.
(ii) More recipes: A demo-based class moves faster, which allows me to fit 4-5 recipes in most demo classes and only 3 recipes in hands-on classes, and
(iii) Price: A hands-on class requires much more equipment and table space, reducing class size, which would mean higher prices. The best way of learning is for you to listen to & watch carefully what I teach, take lots of notes/pictures/videos, ask questions, and then go home and replicate what you’ve learned immediately, referring to your notes.
A recent student put it best: “Demos work best because students can give each item their undivided attention. The students are not distracted by their own dough or batter and comparisons with the neighbours’ one and Shaheen is not worn thin trying to pay attention to each and every individual workstation. That said, the students are an active part of the process and have a hands-on look, touch and taste at every step of the dish”.
To know about any future baking classes in London, fill in your details here. For collaborating on hosting classes in your city, please contact me separately.
Sure. Email workshops@mielbakery.co.uk and we can chalk out something for you if you have a large enough group (8-12 people).
