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 bake of the day. 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 and enriched dough rolls. £150

Gluten free bread making

Learn to make tasty gluten free soda bread 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

  • Sunday 26th September 2021
  • Friday 29th October 2021
  • Friday 26th November 2021

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

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 – 17:00 pm


Benderloch, Oban, Argyll, Scotland



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