Bread & Baskets at Fellows Farm

Fellows Farm in Suffolk is home to a micro bakery and weaving studio, and on this 2-day course Ben & Femke combine their experience in baking and willow weaving respectively.


First, you will make sourdough ‘Miche’ loaves, focaccia and pizza using heritage stoneground wheat flour, all baked off in the farms’ wood-fired oven.


Hearth breads such as Pain de campagne & Miche are risen in a proving basket, in French called a ‘banneton’. You will be guided through the process of weaving your own banneton learning skills which can be transferred to other aspects of willow basketry. And if you end up not using your newly woven banneton for bread, we find they make excellent fruit bowls.


The bread making will take place around a large table in a barn with plenty of space for social distancing. Weaving will likely be outside if the weather allows.


The class is limited to 6 people and if a couple would like to split the learning of bread & basket between them, that is fine – we just ask for a small stipend towards the food & camping.



Ben & Femke



Bring your own tent (1 yurt available upon request)



DAY 1 Lunch: bread & soup/salad | Dinner: pizza & farm greens

DAY 2 Breakfast: compote & bircher muesli, eggs, toast | Lunch: bread, soup, cheese & vegan dips



5th / 6th June 2021

3rd/ 4th July 2021


Course begins at 11 a.m. on Saturday morning, and ends at 1 p.m. on Sunday afternoon



£180 (additional partner food & camp £40) (earlier camping on site is welcomed)



To book please visit our Fellows Farm Booking Site and select Fellows from the list of locations, then scroll to ‘courses’.


Site by Studio Myers