Contact this Bread Angel

Alex Vaughan - Wakefield

Having been a keen baker for my whole life, it wasn’t until I dived into the world of bread making that I found my passion and my life path.

The first time I tried to make a cake I must have been around 4 years old. A neighbour had been left to look after me but needed to nip out for a short while. Finding myself alone for some 10 min, I dragged a stool to the cooker and placed a plastic box (!) over the electric plate, filled it with some flour, sugar and eggs. I was going to bake my mother a cake. Thankfully the neighbour came down just as the plastic box was starting to melt…

Over the next few years, I must have started paying more attention to what people were doing around me, or had my baking endeavours supervised, as there were no more plastic boxs’ casualties. The following 20 odd years I kept baking biscuits, cakes, quiche – basically anything that took my fancy. One of the greatest pleasures in baking for me resides in experimenting and trying new things but it wasn’t until I moved to the UK that I first attempted to make my own bread.

Hailing from Portugal I always took fresh bread for granted – there will always be a bakery just around the corner and you buy bread whenever you want it. When I moved to London in 2006 I was surprised to find factory mass-produced bread as the staple and I was never able to get my head (or stomach) around the texture and flavour of this product. It wasn’t long before I started making my own. I even got a bread making machine involved in the action at some point, but I found the whole thing boring in regards to process and result. I read a lot about bread, flour and yeast. And I kept trying out recipes.

In 2014 I did a Basic Bread course with the Bread Angels; we covered the basics of bread making and this course was vital to boost my confidence. Since then I have not stopped baking and learning. In 2016 I set up my microbakery, The Crow’s Rest Bakehouse, baking once a week to orders, whilst also running workshops on how to make your own bread.


Upcoming Events & Courses

Click on a course below to learn more and book.

  • Sourdough baking - Full day workshop - 19th October 2019

    Over 7h we will be covering all aspects of baking using sourdough processes - from maintaining your starter to working with different flours and hydrations, looking at the best ways to bake your breads using a domestic oven.

    The workshop takes place in my home kitchen in Wakefield (WF1) (aka my microbakery) in classes of a maximum of 3 people.

    We will make a country sourdough, 100% rye bread, sourdough rolls, focaccia and baguettes.

    We will have plenty of time for chatting and covering all your questions whilst we tend to our doughs and over a light meal.

    I will provide notes for all our bakes together and you will go home with all your breads from the day and a little bit of my starter.

    Suitable for ages 16+.

    If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.

    I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

    CHANGE/CANCELLATION POLICY: If you want to change or cancel a full two weeks before your course you can do so with an administrative fee of £15. After this date, no refund can be made. I am happy to accept someone in your place at any point.

    Price: £ 130.00 per person

    • Sat 19th Oct 2019 10:00-17:00 Full
  • Introduction to sourdough baking - 9th November 2019

    Join me for a fun 3h learning the basics on baking using sourdough processes. 

    We will be discuss all aspects of baking using sourdough processes - from maintaining your starter to working with different flours and hydrations, looking at the best ways to bake your breads using a domestic oven.

    You will make a dough from scratch to take home, learn how to preshap and shape a loaf and bake your own sourdough as well. 

    The workshop takes place in my home kitchen in Wakefield (WF1) (aka my microbakery) in classes of a maximum of 3 people.

    We will have plenty of time for chatting and covering all your questions whilst we tend to our doughs. 

    The workshop fee includes all ingredients, a light meal and a bread proofing basket for you to take home. 

    I will provide comprehensive notes and you will go home with all your bread from the day and a little bit of my starter.

    Suitable for ages 16+.

    If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.

    I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

    CHANGE/CANCELLATION POLICY: If you want to change or cancel a full two weeks before your course you can do so with an administrative fee of £15. After this date, no refund can be made. I am happy to accept someone in your place at any point.

    Price: £ 65.00 per person

    • Sat 9th Nov 2019 10:00-13:00
      3 Places left
      Book!
  • Christmas breads - 7th December 2019

    Get your hands around a classic and a few simple and delicious recipes to treat the family over the holiday season. Together we will be making:

    Stollen - homemade taste best! & if like me you have relatives who don't like marzipan, you can do one with and one without.

    Christmas focaccia - a sweet focaccia with hardly any work involved that you can mix in the evening and bring together in 5 minutes in the morning, for an unusual breakfast treat

    Christmas Soda bread - walnuts and stilton come together in this quick loaf perfect for keeping the relatives happy with a taste of warm bread.

    There will be a light tea and refreshments, allowing time to chat. Please bring an apron and a bag to take home all the bread you have made.

    Notes will be provided with step by step recipes from the day which you can replicate at home.

    Suitable for ages 16+.

    If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.

    I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

    CHANGE/CANCELLATION POLICY: If you want to change or cancel a full two weeks before your course you can do so with an administrative fee of £15. After this date, no refund can be made. I am happy to accept someone in your place at any point.

    Price: £ 90.00 per person

    • Sat 7th Dec 2019 10:00-14:30
      1 Place left
      Book!
  • Sourdough baking - Full day workshop - 14th December 2019

    Over 7h we will be covering all aspects of baking using sourdough processes - from maintaining your starter to working with different flours and hydrations, looking at the best ways to bake your breads using a domestic oven.

    The workshop takes place in my home kitchen in Wakefield (WF1) (aka my microbakery) in classes of a maximum of 3 people.

    We will make a country sourdough, 100% rye bread, sourdough rolls, focaccia and baguettes.

    We will have plenty of time for chatting and covering all your questions whilst we tend to our doughs and over a light meal.

    I will provide notes for all our bakes together and you will go home with all your breads from the day and a little bit of my starter.

    Suitable for ages 16+.

    If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.

    I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

    CHANGE/CANCELLATION POLICY: Thank you for making a booking to come to one of my classes. I understand that life sometimes gets in the way of the best laid plans but if you do need to cancel your booking please get in touch with I will see what we can do! The cancellation policy is as follows:

    • If you cancel with more than 14 days notice you will have a full refund. 
    • If you cancel within 14 to 2 days notice we will only be able to refund you if we are able to resell your ticket(s). 
    • If you cancel with less than 48 hours notice then, unfortunately, you will not be eligible for any refund. 

    Price: £ 130.00 per person

    • Sat 14th Dec 2019 10:00-17:00 Full
  • Intro to artisan bread - Sourdough and Baker's yeast - 18th January 2020

    In this course you will learn to bake with sourdough and commercial yeast methods. We will talk ingredients, kneading, proofing and shaping. More importantly, we will really look into yeast - the different types, how they work and what their differences are. You will learn how to make and keep a sourdough starter and how to build a dough using it; we will also explore baking with commercial yeast.

    On the day we will make doughs using both processes and you get to take home all the bread you will bake.

    There will be a light tea and refreshments, allowing time to chat. Please bring an apron and a (large) bag to take home all the bread you have made.

    Notes will be provided with step by step recipes from the day which you can replicate at home.

    Suitable for ages 16+.

    If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.

    I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

    CHANGE/CANCELLATION POLICY: If you want to change or cancel a full two weeks before your course you can do so with an administrative fee of £15. After this date, no refund can be made. I am happy to accept someone in your place at any point.

    Price: £ 80.00 per person

    • Sat 18th Jan 2020 10:00-15:00
      3 Places left
      Book!
  • Sourdough baking - Full day workshop - 25th January 2019

    Over 7h we will be covering all aspects of baking using sourdough processes - from maintaining your starter to working with different flours and hydrations, looking at the best ways to bake your breads using a domestic oven.

    The workshop takes place in my home kitchen in Wakefield (WF1) (aka my microbakery) in classes of a maximum of 3 people.

    We will make a country sourdough, 100% rye bread, sourdough rolls, focaccia and baguettes.

    We will have plenty of time for chatting and covering all your questions whilst we tend to our doughs and over a light meal.

    I will provide notes for all our bakes together and you will go home with all your breads from the day and a little bit of my starter.

    Suitable for ages 16+.

    If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.

    I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

    CHANGE/CANCELLATION POLICY: If you want to change or cancel a full two weeks before your course you can do so with an administrative fee of £15. After this date, no refund can be made. I am happy to accept someone in your place at any point.

    Price: £ 130.00 per person

    • Sat 25th Jan 2020 10:00-17:00 Full
  • Intro to artisan bread - Sourdough and Baker's yeast - 8th February 2020

    In this course you will learn to bake with sourdough and commercial yeast methods. We will talk ingredients, kneading, proofing and shaping. More importantly, we will really look into yeast - the different types, how they work and what their differences are. You will learn how to make and keep a sourdough starter and how to build a dough using it; we will also explore baking with commercial yeast.

    On the day we will make doughs using both processes and you get to take home all the bread you will bake.

    There will be a light tea and refreshments, allowing time to chat. Please bring an apron and a (large) bag to take home all the bread you have made.

    Notes will be provided with step by step recipes from the day which you can replicate at home.

    Suitable for ages 16+.

    If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.

    I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

    CHANGE/CANCELLATION POLICY: If you want to change or cancel a full two weeks before your course you can do so with an administrative fee of £15. After this date, no refund can be made. I am happy to accept someone in your place at any point.

    Price: £ 80.00 per person

    • Sat 8th Feb 2020 10:00-15:00
      3 Places left
      Book!
  • Sourdough baking - Full day workshop - 22nd February 2020

    Over 7h we will be covering all aspects of baking using sourdough processes - from maintaining your starter to working with different flours and hydrations, looking at the best ways to bake your breads using a domestic oven.

    The workshop takes place in my home kitchen in Wakefield (WF1) (aka my microbakery) in classes of a maximum of 3 people.

    We will make a country sourdough, 100% rye bread, sourdough rolls, focaccia and baguettes.

    We will have plenty of time for chatting and covering all your questions whilst we tend to our doughs and over a light meal.

    I will provide notes for all our bakes together and you will go home with all your breads from the day and a little bit of my starter.

    Suitable for ages 16+.

    If you don't see a class time that suits you, email me and I can arrange a more suitable date and time.

    I am based in WF1 5AT, Agbrigg, Wakefield, 3 minutes walk from Sandal & Agbrigg station. There is also plenty of parking on the road.

    CHANGE/CANCELLATION POLICY: If you want to change or cancel a full two weeks before your course you can do so with an administrative fee of £15. After this date, no refund can be made. I am happy to accept someone in your place at any point.

    Price: £ 130.00 per person

    • Sat 22nd Feb 2020 10:00-15:00
      3 Places left
      Book!