Held at Thomas Danby College in Leeds, the weekend includes a series of full-day and half-day workshops. Topics on the Friday include competition bread, Hovis and Granary bread, and chocolate work. Half-day sessions include fruitcake and Swiss roll demonstrations, an ‘innovation’ bread workshop and marzipan modelling.
Half-day classes on the Saturday include a dough modelling demonstration and workshop, a brush embroidery workshop, a fondant and gateaux workshop and a morning goods demonstration. The sessions on Saturday will end with feedback and a raffle.
Among the tutors are John Costello for chocolate work, Paul Radford for the fruitcake and Swiss roll session, Sue Haskell for marzipan modelling and brush embroidery, and Maureen Dempsey for fondant and gateaux.
Delegates are requested to bring their own whites and book their own accommodation. Coffee and pastries, lunch, and a buffet and disco on the Friday evening are all included in the price, which is £20 for Alliance members and £35 for non-members, which includes full membership. Cheques should be made payable to NFBSS/IBB Weekend School.
For more information please contact Karen O’Brien, tel: 01204 574854; or email
What’s on at a glance
- Competition bread
- Hovis and Granary bread
- Fruitcake and Swiss rolls
- Chocolate work
- Marzipan modelling