Learning to make bread


Hello, I’m Sandra and I run the Kensal Kitchen. I’ve loved cooking, eating and learning about food for as long as I can remember. After a long career as a graphic designer and trainer with the BBC, I decided it was time to swap a life behind the cameras for one in the kitchen.

A growing interest in real bread led me to study artisan bread making. It was a revelation that it was possible bake such a wide range of delicious bread at home, including my favourite sourdoughs, and I was hooked.

I began teaching friends and family and we found baking together really satisfying and enjoyable. I realised that there was a increasing interest in learning about artisan bread and baking. So I decided to start the Kensal Kitchen to share my knowledge and enthusiasm with others.

As well as having a passion for bread making, I also have a Grande Diploma in Patisserie and Confectionary. I hope to be able to introduce some chocolate and patisserie classes in the near future.

About


The Kensal Kitchen is all about fun, informed tuition. Classes are small and relaxed with an emphasis on hands-on practical skills. This means that everyone gets plenty of time and attention whether you are new to baking or more experienced.


The one day classes are led by enthusiastic baker Sandra Benet, who is passionate about helping people develop the confidence to bake more intuitively, producing healthy bread with great flavour and texture at home. You will be guided through the techniques and ingredients step-by-step, with clear demonstrations where necessary and lots of opportunities for questions and discussion throughout the day. Everything is provided, including lunch with a glass of wine and regular tea and coffee refills.


At the end of the day, when you’ve dusted the flour off, you’ll have a bag full of fresh bread made with your own hands to take home with you. Recipes are provided and if you need advice when you get back home, you can email or call for support.



Location


The classes are held in the open plan kitchen and teaching space of a Victorian railway cottage in Kensal Rise, near vibrant Portobello Road in west London. The eclectic interior, overlooking the garden, is relaxed and informal. Free on-street parking is available at weekends and there are a wide range of public transport options.




Artisan bread


Artisan made bread is bread made by the work of skilled hands, not machines; with the same craftsmanlike approach that a potter or carpenter has towards their work.


For some people, simply baking loaves at home, with their own hands, has a quiet satisfaction and pleasure that our busy world lacks. When the majority of bread is made by industrial producers and supermarkets, it is empowering to learn how to produce our own food.


In doing so, we become part of a chain of independent suppliers and producers, linked back to the farmer and to the earth. By using sustainable ingredients we support a network of people and become part of a wider community.

“ ... people bake at home because they love the process, love to be connected to this very instinctive and fundamental work, and love to share their results with friends and family - the delicious breads of their labours. ”

Jeffrey Hamelman

‘Bread: A Bakers Book of Techniques and Recipes’

Sandra Benet teacher at the Kensal Kitchen
Kensal Kitchen Artisan Breadmaking and Baking classes
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