I Like It Bakery is an independent bakery and bread school based in Sherwood, Nottingham, run by me (Steve). Alongside running my bakery I teach people how to make bread and other delicious baked things. I offer a range of workshops, group sessions and 1-2-1 support for anyone interested in improving their bread game! When not doing that you’ll find me popping up at markets and events selling my bread, buns, focaccia and all sorts of other baked goods.

I fell in love with making bread during lockdown, yes, I was one of those annoying sourdough people! But something about it just got me, I signed up to an online course in 2020 and began the long journey of creating the kind of bread I wanted to eat and share. That journey would eventually lead me into making some life changing decisions…

Over the years since then I have simply been striving to make better bread. But I began teaching friends, sharing my newly found skills and passion and I bought a big bread oven. I started baking for my neighbours, which then grew into bigger community bake sales and collaborations with other local businesses and charities. I Like It Bakery was born!

Since then I’ve developed my craft in so many ways, learning and working in bakeries to fine tune my skills. I want to help others relearn the forgotten craft of bread making and learn a skill that lasts a lifetime.

In doing so I want to help people support a better food system, one which supports local farmers, millers and producers, seeking an alternative to industrialised and processed food - especially bread!

I run hands-on bread making and baking classes where I share the processes, tips and tricks that I've learnt over the years so that you too can produce a range of baked goods!

Getting you started on your own delicious journey, I will teach you simple formulas and help you gain the confidence required to master this sometimes mysterious craft. Regardless of your home set up, you too can make great bread and baked goods.

Whether you’re a beginner or an experienced baker who wants to learn more, these sessions will have you building your own breads throughout the day and practising key skills, all in an informal, intimate and fun environment. The classes are limited to small groups so that you can get the most out of our time together.

The workshops are run from from different locations;

- Nottingham Mill Coop bakery kitchen in Sneinton Market Avenues in Nottingham city centre

- Tuxford Windmill bakery space, in the beautiful village of Tuxford, North Nottinghamshire

- Pippley Cookery School, based in Pippley walled garden in Beeston, where I run shorter classes. For a full list of courses and to book visit www.pippley.co.uk

- My home in Sherwood, in a spacious open-plan kitchen and micro-bakery area

During the class you will explore specific techniques, based on the course you select. There is also ongoing post-workshop support to help you continue your learning.

Just select the type class you are interested in and choose a location.

Private group bookings for events or special occasions are available on request, please get in touch.

Bread making workshops are ideal for team building, mindfulness and employee wellbeing. Take time to unwind, learn a skill and have some fun. You might just want to take your colleagues away from the madness of work to escape into the slow and joyful world of bread making, in a calming and warm environment.

Sometimes taking time out, being together, focussed on learning a new skill in a new environment can lead to breakthroughs in creativity and collaboration that just can't be reached in your normal working environment.

In choosing a team building workshop the first interaction will be a call to understand your needs in more detail, looking at specific options and workshop locations to best serve you.

Most Saturday's you can find us at 1a Winchester Street in Sherwood, where we run our pop up bakery from. We are open from 10.30am to 2pm (but sometimes we sell out quickly!!)

Come and see us to choose from a big selection of breads, buns, focaccia, cakes and seasonal specials. We only use organic flour in our bakes, much of which is stonemilled at local mills (Mill-Coop & Tuxford Mill)

Follow us on Instagram for the lastest dates and menu's