Bake International Theatre

10:00 – 16:45

Matt White

will be introducing the artists and chatting to them on stage as they demonstrate

10:00 – 10:45

Gavin

Puttick

Vegan and gluten free viennese whirls

11:00 – 11.45

Michael Barbar Ashburton Cookery School

Macarons

12:00 – 12.45

Miriam

Pearson

Speculaas Tartlet

13:00 – 13:45

Cherish Finden

Autumn Harvest Apple, (a dessert tapas)

14:00 – 14:45

Benoit Blin

Chocolate crumble, lemon butterscotch  & coffee chantilly cream

15:00 – 15:45

Kerry Hemms

Raspberry and rose dessert cake

16:00 – 16:45

Michael Barbar Ashburton Cookery School

How to make a small edible chocolate stand and moulded chocolates.

10:00 – 16:45

Matt White

will be introducing the artists and chatting to them on stage as they demonstrate

10:00 – 10:45

Rob Baker-Gall

Plaited Dinner Rolls

11:00 – 11.45

Esper Lane Bake School

A Very Vegan Christmas

12:00 – 12.45

Jess Skinner

Perfecting The Postal Brownie

13:00 – 13:45

Matty Edgell

Olive oil and pistachio cake

14:00 – 14:45

Molly Robbins

Using Flavour to Inspire your Design with FunCakes

15:00 – 15:45

Anna Taylor Dillon

Sweet Bread

16:00 – 16:45

Anna Taylor Dillon

Italian Twisted Sweet Bread

10:00 – 16:45

Matt White

will be introducing the artists and chatting to them on stage as they demonstrate

10:00 – 10:45

Gemma from Wilma’s Bakery

Baking Tips to make the leap from Home Baker to Commercial Bakery

11:00 – 11.45

Jo Upton

Chocolate Lovers Cake

12:00 – 12.45

Esper Lane Cake School

Loaded Christmas Inspired Brownie

13:00 – 13:45

Molly Robbins

The Perfect Pairing – Flavouring & Decorating with FunCakes

14:00 – 14:45

Gemma from Wilma’s Bakery

Gingerbread Cake for your Christmas centrepiece!

15:00 – 15:45

Michael Barbar Ashburton Cookery School

Cocoa husk Swiss roll with French butter cream and roasted plums