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One Day Baguette & Ciabatta Demonstration with Wayne Caddy

June 16 @ 10:00 am - 4:00 pm

*Please note, this is an invited class only and will not have tickets available to the public*

Class timing 10am-4pm
Course tuition $299
All class materials included, lunch provided

A one day baguette and ciabatta demonstration with Wayne Caddy… UK’s representative at the baking Coupe du Monde and Master de la Boulangerie, and Chief Sourdough Slinger, covering hybrid and 100% naturally leavened doughs.

On this demonstration I will make a variety of traditional baguettes, ciabatta and decorative baguettes.

What You’ll Practice

  • Practical session and techniques to include:
    Mixing, delayed salt, autolyse and bassinage
    Overnight cold bulk fermentation
    Pre shapingFinal shapingUsing couche and dough transfer




    Recipes covered – may be subject to change

    • Decorative baguettes
    • Ciabatta with biga
    • 100% sourdough ciabatta
    • 100% sourdough baguette

How to apply for the class

Due to the large amount of interest, limited seating, and the high level of baking aptitude needed for this course, all interested parties must submit a CV or resume of experience to be considered for the class. Wayne Caddy will be on the selection committee. Please submit your experience no later than February 14th

Send to [email protected]  –  You will receive further information about next steps after receipt.

Instructor Bio

Wayne Caddy is the Chief Sourdough Slinger! He has close to 4 decades of baking experience with the last 20 years spent consulting in a wide variety of projects from large scale industrial to micro artisanal baking. From winning the Student Baker of the Year award in 1995, Wayne has travelled the world visiting bakeries to strengthen his knowledge of origins and regional differences, culminating in representing the UK at the Coupe du Monde and Masters de la Boulangerie; Wayne was awarded the prestigious “Elite de la Boulangerie Internationale” award.
Wayne has recently run worldwide workshops in Thailand, Germany and America and has a decade of experience in writing the curriculum for, and then going on to teach, the Advanced Diploma at the School of Artisan Food before moving on to setting up Sourdough Slingers Ltd, his own business offering intensive bread workshops, aimed at levelling up baking skills in key disciplines of fermentation in particular sourdough. Wayne’s passion for bread innovation techniques, regenerative wheats and local grains plus sharing of knowledge is at the heart of Sourdough Slingers Ltd.

Categories: Baking Class, Bread, Intermediate, Professional     


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I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.