Open Bakery — Restaurant in Great Britain

If you’ve ever dreamed of mastering the art of making fresh pasta by hand, the pasta-making class at the Open Bakery is an absolute must. Taught by the talented Tommaso Giacomin, this class offers a hands-on, authentic experience where you’ll learn how to craft traditional ravioli and tagliatelle just as his Nona taught him.

The class is perfect for beginners or anyone looking to enhance their pasta skills. Tommaso takes you through every step of the process with clear, patient instructions, making it easy to follow along. You’ll be amazed at how quickly you can create homemade pasta from scratch!

One of my highlights was the filling for the ravioli—featuring a rich and delicious ricotta mixture that’s simple and bursting with flavor. He paired this with a delicious sage butter sauce which was a delight. Plus, throughout the class, you can sip on a glass of Prosecco, as you chat to new people who share similar interests to you, making the experience feel even more special.

The atmosphere at the Open Bakery is welcoming and relaxed, which makes the learning process even more enjoyable. You'll leave with a new set of culinary skills but also a sense of accomplishment that you have made it yourself.

This pasta-making class is a fun and enriching experience....

We had the best time taking Jürgen's pretzel and challah baking class this weekend. The class was very informative, paced excellently, and very engaging throughout. We always had something we were currently working on and something to look forward to. Jürgen was a clear and encouraging teacher, his instructions were concise and he allowed us to fail first before steping in with gentle nudging in the right direction. We had a break during proving time when he shared stories from his Bake Off experience. The class was the perfect size, very intimate, but also good conversation and community throughout. At the end of the day we walked home with two loaves of challah, over a dozen delicious pretzels, and a hearty sense of...

I completed the sourdough course today with Justin and I’ve come home with 2 Rye loaves, A lovely whit loaf, 2 small baguettes and 9 small rolls. I also have a bit of sourdough starter and two batches of dough ready to go! More importantly, after a really informative day, I have renewed enthusiasm and motivation to keep going.

I had got a bit fed up with sour dough baking despite my early working years being a classically trained chef! I came to regard it as witchcraft or a dark art. However, Justin blew the lid off that and showed it to be a straightforward process that anyone can mange.

There’s a photo of my best loaf ever, cooked today, at Brighton...