Oban School of Sourdough and Artisan Bread

Bake, laugh, learn, eat

Welcome to Heritage Bakehouse

Baker, Tracey Law, owner of Heritage Bakehouse, is offering a fun introduction, learning how to make organic sourdough and fermented breads and other bakes.

Spend the day enjoying the delights of making dough and finding out the secrets of successful bakes. Small groups welcome to share my kitchen for the day.

Discover wild yeasted bread


One day introduction to Sourdough. The day starts with making the dough for the main bakes of the day; Spelt, rye and white. Whilst waiting for the dough to prove, we will be making cheese biscuits and sweet rolls. Lots of tips and discussion on equipment and techniques. Coffee, Lunch and afternoon tea will be included in the day. £150

Advanced Bread making. Introduction of organic heritage flours and the requirements for successful sourdough baking with the flours. Flours are mostly from Scotland and England: small yield flours, milled for quality and maximum nutrition. We will be making wholegrain sourdough, learning shaping techniques by making baguettes or bagels and enriched dough. Morning coffee, lunch and snacks included. £150

Gluten free bread making

Learn to make tasty gluten free sourdough and flat breads with specialist flours and easy techniques. This is half day course which will include tasting the baked breads for lunch and making delicious toppings to complement the unique breads. Embrace a gluten free lifestyle by learning about different nutritious gluten free breads from around the world. £100

Dates available

  • Saturday 23rd July FULL
  • Sunday August 14th FULL
  • Saturday 2nd September 2022
  • Saturday 24th September


Feel free to ring or message for more information. 07900 493802.



I would recommend this introductory course to anyone wanting to learn the techniques for making sourdough bread quickly, easily and very successfully. Through this course I discovered that I could easily incorporate the sourdough bread making process into my existing daily routine. The course took me from beginner to a confident and competent sourdough bread maker. This was a fun day in a relaxed environment. The course was well structured with lots of opportunity to discuss and discover the secrets for bread making successful wonderful bread.

Hazel, Oban

I’d been baking sourdough for about a year before I joined Tracey’s “Intro to Sourdough” course and I wish I’d done it sooner!

Sourdough baking is hugely fulfilling and I loved it, but it can feel a bit of a minefield with all of the information online. I struggled to get the perfect loaf until I attended Tracey’s course.

What I loved about the course is that removed the noise and simplified the process. I’m now baking my best loaves ever with less fuss. Baking became more relaxing than it already was.

The day itself was excellent. Tracey is very knowledgeable about the entire process and we baked 5 different types of baked goods. Tracey was great company, too and I really enjoyed chatting with her. Lunch was delicious, too!

I’d highly recommend this course to anyone who wants to learn how to bake or has some experience. I’m still perfecting some of the recipes and once that’s done I will definitely return for Tracey’s advanced course.

Zoe, Kinlochleven

To book a course, call us on 01631 720293 07900 493802 or use the form below.

Oban School of Sourdough and Artisan Bread

Tracey is a trained naturopath and interested in supporting local sustainable food and using whole grains for maximum nutrition. All ingredients I use are organic.

School days

Fri – Sun: 9:30 am – 16:00 pm


Benderloch, Oban, Argyll, Scotland



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